Hawaiian Pizza Dreamlight Valley
This easy Hawaiian Pizza Recipe is crispy, cheesy & loaded with ham and pineapple. Make it better than any pizzeria with our simple step-by-step guide!
Equipment
- Large Mixing Bowl
- Stand mixer with dough hook
- Pizza stone or heavy baking sheet
- Pizza peel or flat baking sheet
- Rolling pin or hands for stretching dough
- Pastry brush
- Pizza cutter or sharp knife
- Measuring cups and spoons
- Colander and paper towels
Ingredients
For the Pizza Dough
- 3½ cups 440g all-purpose flour
- 2¼ tsp 1 packet instant dry yeast
- 1 tsp sugar
- 1½ tsp salt
- 1 tbsp olive oil
- 1 cup + 2 tbsp 270ml warm water (105–110°F / 40–43°C)
For the Pizza Sauce
- 1 can 400g crushed tomatoes
- 2 cloves garlic minced
- 1 tbsp olive oil
- 1 tsp dried oregano
- ½ tsp dried basil
- ½ tsp sugar
- Salt and black pepper to taste
For the Hawaiian Pizza Toppings
- 2 cups 200g low-moisture mozzarella, shredded
- 1½ cups 200g cooked ham or Canadian bacon, diced
- 1½ cups 240g fresh pineapple chunks (or canned, well drained & dried)
- ½ cup 50g red onion, thinly sliced (optional)
- ½ cup 50g green bell pepper, sliced (optional)
- 1 tbsp olive oil for brushing the crust
- Red pepper flakes optional, for topping
Instructions
For the Dough
- In a large bowl, combine warm water, sugar, and instant yeast. Stir and let sit 5 minutes.
- Add flour, salt, and olive oil. Mix until a shaggy dough forms.
- Turn onto a floured surface and knead 8–10 minutes until smooth and elastic (or use a stand mixer with dough hook for 6–7 minutes).
- Place in a lightly oiled bowl, cover, and let rise in a warm place for 1–1.5 hours until doubled.
For the Pizza Sauce
- In a bowl, combine all sauce ingredients.
- Stir well and adjust seasoning to taste. Set aside.
For Assembly & Baking
- Place a pizza stone or heavy baking sheet on the lowest oven rack. Preheat oven to 450°F (230°C) for at least 30–45 minutes.
- Punch down risen dough. On a lightly floured surface, stretch/press into a 12-inch circle.
- Transfer to parchment paper or a lightly oiled baking pan.
- Spread 4–5 tbsp of sauce in an even layer, leaving a 1-inch border.
- Scatter mozzarella evenly over the sauce.
- Top with ham, pineapple, red onion, and bell pepper.
- Brush the crust border with olive oil. Add red pepper flakes if desired.
- Slide pizza onto the preheated stone/pan. Bake for 12–15 minutes until the crust is golden and the cheese is bubbly with golden-brown spots.
- Rest for 2–3 minutes before slicing. Serve immediately.
Notes
- Crispy crust secret: Always bake on a preheated pizza stone or heavy baking sheet on the lowest oven rack.
- Soggy pizza prevention: Drain canned pineapple thoroughly and pat dry with paper towels. Never overload toppings.
- Dough ahead: Dough can be made the night before and cold-fermented in the refrigerator for even better flavor.
- Fresh vs canned pineapple: Fresh is always preferred for better texture and flavor.
- Cheese tip: Shred your own mozzarella from a block for the best melt.
- Serving suggestion: Drizzle with hot honey right before serving for an incredible flavor boost.
- Storage: Refrigerate leftovers in an airtight container for up to 3–4 days. Reheat in a skillet for best results.