Ease of Preparation: Easy
Time of Preparation: 45 minutes, plus 1 hour resting time
Yield: 2 small (12-inch/30cm)
Does pineapple belong on pizza? Allow us to answer that question with a resounding yes! This is the classic Hawaiian pizza, done to absolute perfection, from crust, to sauce, to yes, even pineapple and back bacon.
Ingredients:
Pizza Dough:
- 1 teaspoon (5 ml) instant yeast
- 1 cup (240 ml) water (~105 F), divided
- 2 cups (470 ml) all-purpose or bread flour, plus extra for shaping dough
- 1 teaspoon (5 ml) sugar
- Olive oil, for drizzling
- Cornmeal, polenta, or coarse semolina flour, for pizza peel
Tomato Sauce:
- 1 tablespoon (15 ml) olive oil
- 4 garlic cloves, minced
- 3 cups (710 ml) tomato passata
- 2 teaspoons (10 ml) chopped fresh oregano
- Salt
Toppings:
- 4 each ½-inch (1.25 cm) thick slices fresh pineapple (see recipe for instructions)
- 2 tablespoons (30 ml) olive oil, for grilling
- 6 ounces (170 g) back bacon
- Oil, for searing
- 5 ounces (142 g) fresh mozzarella, torn into medium chunks (1 large ball)
- ¾ cup (180 ml) Tomato Sauce (per pizza)
- Fresh basil leaves, to garnish (optional)
Special Equipment:
- Pizza peel (or cutting board with a handle on one end), pizza stone (see instructions)
Method:
For the Pizza Dough:
Combine yeast and 2 tablespoons (30 ml) of the water. Let stand for 5 minutes until a light foam surfaces and little bubbles are visible.
In a separate bowl, combine the flour and sugar.
Combine the yeast-water mixture, flour-sugar mixture, and remaining water and vigorously mix to form a sticky dough with no dry flour remaining in the bowl, about 2 minutes.
Lightly dust a clean work surface with flour.
Turn out the dough and knead for 5 minutes, until firm.
Transfer to a clean bowl, drizzle with olive oil, cover loosely with plastic wrap and let rest for 60 minutes.
For the Tomato Sauce:
Warm the olive oil and garlic in a small non-reactive saucepan until the garlic is fragrant and golden.
Add the passata and bring to a simmer. Leave to cook for 20-30 minutes without stirring, until slightly thickened.
When ready, remove from heat, add the oregano and season with salt.
Reserve for pizza, cooled is ok, transfer to a glass jar and refrigerate if not using right away.
Assemble Toppings:
If starting with whole pineapple, prepare as follows:
- Preheat a grill or grill pan to high heat.
- Use a sharp, long knife to remove the top and base of the pineapple.
- Next, shave away the sides, cutting from top to bottom in long strips, turning the fruit, and slicing again until the outer peel is removed.
- Slice the peeled fruit into ½-inch (1.25 cm) thick rounds.
- Brush 4 of the slices with olive oil.
- Grill 2 minutes per side, until well marked or charred.
- Cut into chunks, discarding the woody core.
For the bacon, heat oil in a cast iron pan over medium-high heat until shimmering. Add the bacon and fry, 2 minutes per side, until caramel brown. Cut into 1-inch (2.5 cm) chunks.
Finish the Pizza:
Place a baking stone or an upside-down (heavy) baking sheet in the center of your oven and heat to the maximum heat your oven will handle (500-550 F/260-290 C, with convection, if available).
Cut the dough in half and separate to make 2 pizzas.
Dust a clean work surface and hands lightly with flour.
Turn and stretch each dough into a 12-inch (30 cm) circle.
Sprinkle some cornmeal (polenta or semolina) over a pizza peel or a cutting board with a handle on one end.
Shake the peel while holding it flat to make sure the dough does not stick.
Lightly spread the tomato sauce over the dough, leaving an inch or so clear at the edges.
Arrange the mozzarella, pineapple chunks, and back bacon pieces in a neat even layer over the top, taking care not to overcrowd the pie.
Brush the edge of the crust with a final swipe of olive oil.
Gently shake the peel or cutting board to make sure the pizza still moves freely and will slide off easily.
Open the hot oven all the way, and in one quick, smooth motion, slide the pizza from the peel to the stone or upturned pan.
To improve lift, consider adding a splash of water to the oven with the pizza for steam.
Bake for 6-7 minutes (can vary greatly, depending on your oven and equipment) until the cheese is melted, the toppings are starting to brown, and the crust is crisp on the bottom.
Slice and serve immediately.