Baking Steel

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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


  1. Preheat the Baking Steel in your oven for 1 hour at 500F
  2. Stretch your dough into a 12 inch circle (oblong or oval is fine). Lightly flour your peel and place the dough on top.
  3. Set the oven to BROIL.
  4. Evenly distribute the tomato sauce across the top of the pizza, leaving about 1 inch around perimeter for the crust.
  5. 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.
  6. Use a generously floured pizza peel to launch your pizza onto the Baking Steel and bake under the broiler for 2 minutes.
  7. 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.
  8. Use your pizza peel to remove the pie from the oven. Slice and serve.