Detroit-Style Hawaiian Pizza

Feature-Hawaiian-Pizza-Pineapple-Pizza-Square-Pizza-Emmy-Squared
Print Recipe
Detroit-Style Hawaiian Pizza
Prep Time 30 minutes, plus proofing time
Cook Time 30 minutes
Servings
servings
Prep Time 30 minutes, plus proofing time
Cook Time 30 minutes
Servings
servings
Ingredients
DOUGH
¾ cup water, heated to 115º
1 pinch sugar
tsps kosher salt
Olive oil, for greasing
TOPPINGS
¼ cup hot sauce
7 oz fresh mozzarella, torn into medium chunks
4 oz sliced ham, torn into pieces
WINE PAIRING
Instructions
MAKE the dough: In the bowl of a stand mixer fitted with a dough hook attachment, combine the water with the yeast and sugar. Let sit until frothy, 15 minutes. In a separate bowl, whisk together the flour and salt until fully incorporated. With the motor running, add the dry ingredients to the yeast and sugar, and mix until a smooth dough forms. Transfer to a greased bowl and cover with plastic wrap. Allow to sit in a warm place for 30 minutes.
GREASE a 9-by-13-inch nonstick pan liberally with olive oil and stretch out the dough with your fingers to cover the pan entirely. Cover the pan with plastic wrap and let rest for 3 hours.
HEAT the olive oil over medium heat, meanwhile, to begin making the tomato sauce. Add the garlic and sauté until lightly golden, 1 to 2 minutes. Add the crushed tomatoes, sugar and oregano. Reduce the heat to a low simmer and cook for 15 minutes. Season with salt and pepper. Let cool.
PREHEAT the oven to 500º. In a small bowl, toss the pineapple chunks with the hot sauce to coat, then marinate in the fridge for 1 hour.
ASSEMBLE the pizza by laying down the cheese over the dough, starting from the perimeter and working your way into the center. Spread two strips of marinara sauce lengthwise along the pizza. Top with pieces of torn ham and then chunks of the marinated pineapple.
BAKE the pizza until the center is risen and the edges and cheese are golden brown, 15 to 17 minutes. Cut into squares and serve.
Ingredients
DOUGH
¾ cup water, heated to 115º
1 pinch sugar
tsps kosher salt
Olive oil, for greasing
TOPPINGS
¼ cup hot sauce
7 oz fresh mozzarella, torn into medium chunks
4 oz sliced ham, torn into pieces
WINE PAIRING
Instructions
MAKE the dough: In the bowl of a stand mixer fitted with a dough hook attachment, combine the water with the yeast and sugar. Let sit until frothy, 15 minutes. In a separate bowl, whisk together the flour and salt until fully incorporated. With the motor running, add the dry ingredients to the yeast and sugar, and mix until a smooth dough forms. Transfer to a greased bowl and cover with plastic wrap. Allow to sit in a warm place for 30 minutes.
GREASE a 9-by-13-inch nonstick pan liberally with olive oil and stretch out the dough with your fingers to cover the pan entirely. Cover the pan with plastic wrap and let rest for 3 hours.
HEAT the olive oil over medium heat, meanwhile, to begin making the tomato sauce. Add the garlic and sauté until lightly golden, 1 to 2 minutes. Add the crushed tomatoes, sugar and oregano. Reduce the heat to a low simmer and cook for 15 minutes. Season with salt and pepper. Let cool.
PREHEAT the oven to 500º. In a small bowl, toss the pineapple chunks with the hot sauce to coat, then marinate in the fridge for 1 hour.
ASSEMBLE the pizza by laying down the cheese over the dough, starting from the perimeter and working your way into the center. Spread two strips of marinara sauce lengthwise along the pizza. Top with pieces of torn ham and then chunks of the marinated pineapple.
BAKE the pizza until the center is risen and the edges and cheese are golden brown, 15 to 17 minutes. Cut into squares and serve.

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