So-called “Hawaiian” pizza was actually an idea conceived by Sam Panopoulos, a proud Canadian with no particular ties to the Aloha State, in 1962. Its ingredients have a distinct Hawaiian flair, though: pineapple and ham are generously used to top a standard tomato sauce and cheese base. It’s gone on to become a pizza classic, but its popularity in the United States is dwarfed by its status in Australia: there, it is by far the most popular pizza, accounting for 15% of all pizza sales.
- 1 portion of 72 hour pizza dough
- 110 grams (1/2 cup) pineapple, cut into cubes
- 1 small jalapeno, thinly sliced
- 3 strips uncooked bacon
- 50 grams (2 ounces, or about 1/4 cup) tomato sauce
- 50 grams (2 ounces) fresh mozzarella
- 50 grams (2 ounces) shredded fontina
- Preheat the Baking Steel in your oven for 1 hour at 500F
- Stretch your dough into a 12 inch circle (oblong or oval is fine). Lightly flour your peel and place the dough on top.
- Set the oven to BROIL.
- Evenly distribute the tomato sauce across the top of the pizza, leaving about 1 inch around perimeter for the crust.
- Evenly sprinkle the cheeses over the sauce. Top with the rest of the ingredients, trying to evenly distribute the jalapeño, raw bacon and pineapple slices.
- Use a generously floured pizza peel to launch your pizza onto the Baking Steel and bake under the broiler for 2 minutes.
- After 2 minutes, open the oven and use your pizza peel to give the pizza a 180-degree turn. Turn off the broil setting but keep the oven at its highest temperature, and continue cooking for another 1-2 minutes, or until the cheese has attained your desired brownness.
- Use your pizza peel to remove the pie from the oven. Slice and serve.
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