Nitrate & Nitrite Free Hawaiian Pizza
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Learn more →Ingredients
4 servings
For the dough
- 1 tsp active dry yeast
- 1 tsp granulated sugar
- ¾ cup warm water (105–110°f / 40–43°c)
- 2 cups all-purpose flour, plus more for dusting
- 1 tsp kosher salt
- 1 tbsp olive oil, plus more for the bowl
For the sauce
- 1 can (15 oz) crushed tomatoes
- 2 cloves garlic, minced
- 1 tsp dried oregano
- ½ tsp granulated sugar
- ¼ tsp red pepper flakes (optional)
- salt and pepper, to taste
For the toppings
- 2 cups shredded low-moisture mozzarella cheese
- 6 oz canadian bacon, sliced into rounds
- 1 cup pineapple chunks, fresh or canned (drained well if canned)
- 1 tbsp olive oil
For serving
- fresh basil leaves (optional)
Instructions
- 1
In a large mixing bowl, stir together the yeast, sugar, and warm water and let stand for 5–8 minutes, until the surface is foamy and the mixture smells yeasty.
- 2
Add the flour, kosher salt, and 1 tbsp olive oil to the yeast mixture and stir until a shaggy dough forms. Turn out onto a lightly floured surface and knead for 6–8 minutes, until the dough is smooth, elastic, and springs back when poked. Alternatively, knead in a stand mixer with the dough hook on medium speed for 5 minutes.
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