Rye Free Hawaiian Pizza

Total time1 hr 40 min

Prep time25 min

Cook time15 min

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Ingredients

4 servings

For the dough

1 tsp active dry yeast
1 tsp granulated sugar
C&H Pure Cane Granulated White Sugar 10LB Domino Sugar Pure Cane Granulated - 10 Lb C&H Premium Pure Cane Granulated Sugar 4LB Domino Sugar Pure Cane Granulated - 32 Oz Imperial Sugar Granulated Pure Cane Sugar
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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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