Name: Detroit-Style Hawaiian Pizza
Total time: 30 min
Yield: 2-4 servings
Ingredients: ¾ cup water (, heated to 115º); 1 tsp instant dry yeast; 1 pinch sugar; 2 cups bread flour; 1½ tsps kosher salt; Olive oil (, for greasing); 1 tbsp olive oil; 1 garlic clove (, minced); 1 cup crushed tomatoes; 1 tsp sugar; ¼ tsp dried oregano; Kosher salt and freshly ground black pepper (, to taste); 5 oz pineapple chunks; ¼ cup hot sauce; 7 oz fresh mozzarella (, torn into medium chunks); ½ cup tomato sauce; 4 oz sliced ham (, torn into pieces); Nero d'Avola

Detroit-Style Hawaiian Pizza

Servings	Prep Time
2-4servings	30minutes, plus proofing time

Cook Time

30minutes

Servings	Prep Time
2-4servings	30minutes, plus proofing time

Cook Time

30minutes

Ingredients

DOUGH

¾cup water, heated to 115º
1tsp instant dry yeast
1pinch sugar
2cups bread flour
1½tsps kosher salt
Olive oil, for greasing

TOMATO SAUCE

1tbsp olive oil
1 garlic clove, minced
1cup crushed tomatoes
1tsp sugar
¼tsp dried oregano
Kosher salt and freshly ground black pepper, to taste

TOPPINGS

5oz pineapple chunks
¼cup hot sauce
7oz fresh mozzarella, torn into medium chunks
½cup tomato sauce
4oz sliced ham, torn into pieces

WINE PAIRING

Nero d'Avola

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.