One of the "forbidden" pizzas
Hawaiian pizza originated in Canada where they use tomato sauce, cheese, ham or bacon and of course - pineapple. The first Hawaiian pizza was created in 1962 by Sam Panopoulosi in Chatham, Ontario, Canada.
Opinions about pineapple on pizza vary, but personally I like it very much. In this recipe I use fresh pineapple which makes the pizza even better. I use a regular oven with grill and a pizza steel, but of course you could use a special pizza oven such as. "Ooni" and similar instead.
I have tried a number of different recipes for pizza dough, but always use this when I make pizza at home. With only 4 ingredients in the dough, it's easy, but it takes some time (placed in fridge overnight) and training to make really good.
I am using TIPO "00" flour that might be a bit tricky to get hold of, but some stores have it and I think it makes a difference. If you cant find it, use strong flour (vetemjöl special) instead but increase the amount of water to 340g.
For som more reading about neapolitan pizza dough and making pizzas at home, I have a few items in this collection of recipes.
- Add thinly sliced red onion and drizzle over sriracha sauce - a clear favorite here at home as the sweet and strong work great together.
- Use fresh oregano instead of dried.
- Add some mushrooms.
- Mix in a small amount of fresh parmesan with the other cheese.
|Energy||3234 kcal||808.5 kcal||165 kcal|
|Carbohydrates||409.44 g||102.36 g||20.89 g|
|Fat||90.94 g||22.74 g||4.64 g|
|Protein||182.67 g||45.67 g||9.32 g|
|Sugar||61.15 g||15.29 g||3.12 g|
|Salt||31.16 g||7.79 g||1.59 g|
* The nutritional information provided is approximate and is calculated using the ingredients available in the database. Info will vary based on cooking methods and brands of ingredients used.
- In a foodprocessor with dough hook - mix lukewarm water and yeast. Leave it for 10 minutes.
- Start the machine and add salt and flour. Leave it running for 5-10 minutes.
- Grab the dough and put it in a lightly oiled container with a lid. Leave it to prove for 2 hours. The dough will increase 2-3 times in size.
- Put the container with the dough in the fridge over night.
- The morning after - divide the dough into 4 peices. (about 210g a peice).
- Shape into 4 balls (using a bit of extra flour) and put them on a baking tray with baking paper that has been lightly oiled. Add a small amount of oil on top of the balls as well then cover with cling film.
- Put the baking tray in the fridge.
- Remove the baking tray with the dough from the fridge 30-60 minutes before its time to cook, giving the dough a final proofing.
- Mix tomatoes and salt - done. No need to cook it in any way.
- You could of course prepare a more advanced sauce, but this simple version works really well on a pizza.
- Start the oven to maximum setting with the grill active. Place the oven rack high up of the oven and the pizza steel on top of it. A pizza steel might take up to an hour to reach optimal temperature.
- Lightly flour a workspace.
- Grab a dough ball and start flatten it from the center. Be gentle and do NOT use a rolling pin.
- When the dough if large enough to fit the palm of your hand, press the palm gently in the center and pull the dough with the other hand. Turn the dough 45-90 degrees, stretch and repeat the process until you have a round pizza dough. It takes a bit of practice to get right, but the pizza will turn out much better.
- Spread tomato sauce on the dough, add the cheese, ham and pineapple.
- With a pizza spade - transfer the pizza to the pizza steel in the oven. Remove when the dough have a good color and the cheese have melted.
- Add som dried or fresh oregano and enjoy!