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For those who love the combination of savory and sweet, this Hawaiian pizza recipe is the perfect choice. The crispy crust from the wood-fired oven, paired with the fresh pineapple and Canadian bacon, offers a unique flavor that stands out amount other pizza recipes. Whether you’re a fan of the classic or looking to try something new, this pizza will satisfy your cravings.
The Chemistry of Hawaiian Pizza
The secret to this crispy crust lies in the long fermentation of the pizza dough. By letting the dough rest for at least 8 hours, the yeast has time to work its magic, breaking down the starches in the flour and creating a more flavorful and digestible dough. When baked in a wood-fired oven, the dough puffs up beautifully, creating those characteristic crispy edges.
What is in Hawaiian pizza?
00 Flour
Provides the ideal texture for a pizza crust that’s crispy on the outside and chewy on the inside.
Warm Water
Helps activate the yeast and dissolve the salt.
Fine Sea Salt
Enhances the flavor of the dough.
Yeast
The key to fermentation and creating a light, airy crust.
Cento Crushed Tomatoes
A high-quality tomato base that adds a fresh, tangy flavor to the pizza.
Fine Sea Salt & Pepper
Simple seasonings that enhance the natural flavor of the tomatoes.
Fresh Mozzarella
Offers a creamy texture that melts beautifully on the pizza.
Grated Parmesan Cheese
Adds a sharp, salty flavor that complements the other toppings.
Pineapple Tidbits
The sweet element that makes this pizza unique.
Canadian Bacon
Provides a savory contrast to the pineapple, creating the classic Hawaiian pizza flavor.
How do you make Hawaiian pizza?
Dough
- Measure the water. Use a kitchen scale to measure 590 grams of warm water into a large bowl.
- Dissolve the salt. Stir in 30 grams of fine sea salt until it dissolves completely.
- Mix the flour. Add half of the 00 flour to the bowl, stirring until combined. Then, stir in 1/8 tsp of yeast.
- Add remaining flour. Mix in the remaining flour until a sticky dough forms.
- Knead the dough. Transfer the dough to a well-floured surface and knead for about 15 minutes until it becomes smooth and elastic.
- Divide the dough. Use your kitchen scale to measure out 270 grams of dough for each pizza. Shape each portion into a ball and place in a lightly greased dough proofing box.
- Let the dough rest. Place the dough in a warm place (such as an oven with the light on) for 2 hours, then turn off the light and let it rest for another 6 hours.
Sauce
- Prepare the sauce. Combine Cento crushed tomatoes with fine sea salt and pepper in a small bowl. Stir until well mixed.
Assemble
- Stretch the dough. After resting, take the dough balls out of the oven and stretch each one into a circular shape on a lightly floured surface.
- Add the sauce. Spread a thin layer of tomato sauce over the stretched dough.
- Top the pizza. Sprinkle mozzarella cheese evenly over the sauce, then add pineapple tidbits and Canadian bacon. Finish with a sprinkle of grated parmesan.
- Bake the pizza. Transfer the pizza to the preheated wood-fired oven using a pizza peel. Bake for about 2 minutes, rotating every 30 seconds for an even cook.
- Serve. Remove the pizza from the oven, slice, and enjoy!
How to Store Pizza
This pizza is best enjoyed fresh, but any leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat in a hot oven for the best results.
The pizza dough can be prepared a day in advance and stored in the refrigerator. Bring it to room temperature before stretching and baking.
Serving Suggestions
This Hawaiian pizza is perfect for a casual dinner with friends and family. Pair it with a simple green salad or a side of garlic bread for a complete meal. For those who enjoy a bit of heat, try adding a sprinkle of red pepper flakes or a drizzle of BBQ sauce.
Fun Fact
Did you know that Hawaiian pizza was invented in Canada by a Greek immigrant, Sam Panopoulos? Despite its name, it has no direct connection to Hawaii but has become a beloved pizza variety around the world, known for its unique flavor combination of sweet and savory.
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Why make Hawaiian pizza?
This Hawaiian pizza is ideal for weekend gatherings, summer barbecues, or any time you’re craving a pizza that’s a little out of the ordinary. Its unique flavor makes it an excellent choice for those who love to try new things and surprise their taste buds.
This pizza combines the savory flavors of Canadian bacon with the sweetness of pineapple, creating a balance that pizza lovers adore. The mozzarella cheese adds a creamy richness, while the tomato sauce provides a tangy base. Baking this pizza in a wood-fired oven ensures a crispy crust with perfectly melted cheese. The result is a pizza that’s crispy around the edges with a tender, chewy center.
Enjoy making this delightful and delicious fire-oven Hawaiian pizza. With its perfectly crispy crust and flavorful toppings, it’s sure to become a favorite in your household!
FAQs
Can I make this pizza in a conventional oven?
Yes, you can bake this pizza in a conventional oven. Preheat your kitchen oven with a pizza stone inside to the highest temperature possible, usually around 500 degrees. This will help mimic the high heat of a wood-fired oven and create a similar crispy crust.
What makes Hawaiian pizza unique?
The unique flavor of Hawaiian pizza comes from the combination of savory Canadian bacon and sweet pineapple. This contrast is what makes it a favorite among many pizza lovers.
Can I add other toppings to this pizza?
Absolutely! While the classic toppings are pineapple and Canadian bacon, add red onions, crispy prosciutto, or even a drizzle of BBQ sauce for an extra kick.
How do I keep the pizza from sticking to the pizza peel?
To prevent sticking, ensure your pizza peel is well-floured before placing the dough on it. You can also use a bit of cornmeal for extra insurance. When ready to bake, quickly slide the pizza onto the oven floor.
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Fire Oven Hawaiian Pizza
Ingredients
Pizza Dough
- 590 grams warm water
- 30 grams fine sea salt
- 1000 grams 00 flour + 1/2 cup for kneading
- 1/8 tsp yeast
Sauce
- 1 can Cento Crushed Tomatoes
- 1 tsp fine sea salt
- 1/4 tsp pepper
Toppings
- 16 ounces fresh mozzarella ball
- 6 ounces grated parmesan cheese
- Pineapple tidbits
- Canadian bacon
Instructions
Pizza Dough
- Measure water in a large bowl with a kitchen scale
- While still using the kitchen scale, add salt. Stir until salt is dissolved
- Add in half of the 00 flour, stir until combined
- Stir in yeast
- Add the rest of the flour and stir until combined
- Pour the dough onto a heavy floured counter surface. I use another 1/2 cup of flour, the dough starts out very sticky.
- Knead the dough for 15 minutes. The texture and elasticity of the dough with change as you are kneading.
- Once fully kneaded use your kitchen scale to measure out 270 grams of dough. Roll the dough into a ball and place into a lightly greased dough proofing box. Repeat until all the dough is used and 6 balls and made.
- Place dough proofing box in your oven with it OFF but the light on. Let sit in there for 2 hours. This creates a warm space for the dough to rest and rise.
- Turn off the light and let it sit in the OFF oven for the remaining 6 hours.
- While you prepare your pizza, start your fire pizza oven. It will need to preheat for about 30 minutes to get to a high enough temperature.
- After resting, take the box out of the oven and lightly flour your counter. Spread & stretch the dough out into a circle.
Sauce
- In a bowl combine tomatoes and seasoning. Stir.
Assemble
- In a bowl, squeeze the mozzarella ball into little bits
- Hand shred fresh basil
- Once dough is stretched, spread sauce on top. Sprinkle cheese chunks over sauce, place pineapple tidbits & Canadian bacon on top, then sprinkle parmesan over it all
- Bake for about 2 minutes, rotating the pizza about 45 degrees every 30 seconds for a even cook.
- Remove, slice and enjoy!
Nutrition
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