Hawaiian Pizza

1. 1
   prep · ~7 min

   Activate the yeast.

   In a small bowl, combine warm water, sugar, and active dry yeast. Let it sit for 5 to 7 minutes until the mixture becomes frothy and bubbly.

   TIPMake sure the water is warm (110°F) — too hot and it will kill the yeast; too cold and it won't activate.
2. 2
   knead · ~10 min

   Knead the dough.

   1.In a large mixing bowl, combine the flour and salt.

   2.Pour in the activated yeast mixture and olive oil.

   3.Mix with a wooden spoon until a shaggy dough forms, then turn out onto a lightly floured surface.

   4.Knead for 8 minutes until the dough is smooth, elastic, and springs back when poked.

   TIPIf the dough feels too sticky, add flour a tablespoon at a time; if too dry, add a teaspoon of water.
3. 3
   rest · ~60 min

   Rest the dough.

   Place the dough ball in a lightly oiled bowl, cover with a damp kitchen towel, and let it rest in a warm spot for 1 hour or until it doubles in size.

4. 4
   prep · ~5 min

   Preheat the oven and shape the dough.

   1.Preheat the oven to 475°F and place a baking sheet or pizza stone inside to heat up.

   2.Punch down the risen dough to release air bubbles.

   3.On a floured surface, stretch or roll the dough into a 12- to 14-inch round.

   TIPDon't use a rolling pin aggressively — use your hands to stretch the dough to keep more air in the crust.
5. 5
   assemble · ~3 min

   Assemble the pizza.

   1.Carefully transfer the stretched dough onto the hot baking sheet or a floured pizza peel.

   2.Spread the tomato sauce evenly over the surface, leaving a 1-inch border for the crust.

   3.Sprinkle the shredded mozzarella cheese over the sauce.

   4.Evenly distribute the diced ham and pineapple chunks across the cheese.

   5.Finish with a pinch of dried oregano.
6. 6
   bake · ~14 min

   Bake until golden and bubbly.

   Bake in the preheated oven for 12 to 15 minutes, or until the crust is golden brown and the cheese is melted and bubbling with light brown spots.

   TIPFor an extra-crispy bottom, bake directly on a preheated pizza stone or the back of a cast-iron skillet.
7. 7
   rest · ~2 min

   Rest briefly before slicing.

   Remove the pizza from the oven and let it cool for 2 minutes on a wire rack to let the cheese set slightly, making it easier to slice.

8. 8
   serve

   Slice into 8 wedges and serve hot.

   Use a pizza cutter or large chef's knife to slice the pie into 8 even wedges. Serve immediately while the cheese is stretchy.

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