Hawaiian pizza is a classic pizza topped with ham and cheese along with tomato sauce and cheese. Today, I make it easy peasy with my no-knead pizza dough and 5 minutes pizza sauce.
Table of Content
Who is ready for another round of pizza? Of course, you are. Recently, my homemade pizzas have become very popular, and for good reason. After all, I have so many options for you to choose from. And, the best thing is, that I help you make it all from scratch, and yet, don't make you sweat it. Pizza is fun, so we must enjoy making it as much as we enjoy eating it. Today, we have a Hawaiian pizza, and similar to our Hawaiian rolls, this one is easy too.
About this pizza
This homemade pizza is fun and my kids' absolute favorite. You can also make it semi-homemade with ready to use store-bought pizza dough and sauce. But, I love making everything from scratch. Do you know why?
There are three components to this pizza:
- The dough - Today, I am using my no-knead pizza dough. But, you can also use either my classic pizza dough or the overnight pizza dough. This makes a soft chewy base with crusty edges.
- The sauce - I'm using my quick pizza sauce in 5 mins with canned tomato. But, I have two other tomato sauce recipes you can use: my tomato sauce with fresh tomatoes or my marinara sauce with fresh tomatoes.
- The toppings - This is an Hawaiian pizza, so of course, you want to use pineapple chunks and ham, in addition to a sprinkle of Parmesan and Mozzarella.
The process of making this pizza is also simple and easy.
- Make the dough - 10 mins
- Let the dough rise - 4 to 6 hours up to 24 hours
- Divide the dough and let it rest - 15 mins
- Preheat oven - 20 mins before
- Roll the pizza dough - 15 mins
- Add topping and cheese - bake - 15 mins
And, if you don't want to use a tomato sauce, you can also make it a white pizza with a white sauce. And yes, pineapple and ham over white sauce are absolutely delicious. Read my tips on making better homemade pizzas.
Ingredients and substitutes
- Flour - You can use bread flour instead of all-purpose flour. I am using plain all-purpose, which works great.
- Yeast - I'm not a slave to any particular brand. But, I use instant dry yeast as compared to fresh or instant yeast. You can add the yeast directly to your flour without testing it. But, I'm old school, I like to use the safe and stress-free method. Therefore, I still let my yeast activate first.
- Water - The temperature of the water you use for yeast has to be warm - not hot, nor cold. Almost the temperature of the liquid you give a baby. Approximately 105 to 115 F.
- Sugar - The sugar here is not for sweetness but to feed the yeast. This helps the yeast grow and nurture the bread. So, don't omit it, and no, it will not make your dough sweet. And, if you don't fancy sugar, try honey or agave syrup.
- Oil - Like sugar, oil is also food for our yeast. It helps the yeast grew and develop flavor. We also use oil to brush the edges, which gives us a nice crisp edge.
- Salt - Use fine grain salt, which will dissolve in the dough easily.
- Pineapple - I am using fresh pineapple since they are in season. And yet, canned pineapple will also work well. Make sure to drain the slices well to prevent making your pizza soggy.
- Ham - I'm using ham slices because that's what I get here. And yet, you can also cut a big chunk of ham into cubes.
Step by step instructions
Prepare the dough
- In a bowl, combine flour and salt – and set aside.
- In a measuring cup – measure the warm water, add olive oil, sugar, and yeast. Combine well.
- Next, add the yeast mixture to the flour mixture.
- Use a wooden spoon or spatula to combine it well making sure no dry flour is left on the bottom.
- This is a very wet dough, so don’t try touching it with your hand.
- Cover with a clean kitchen cloth or plastic wrap.
- Let it rest on the countertop for an hour.
- Then, place in the fridge for 4 hours – up to 12 hours. I like to leave it overnight.
- Tip - Make sure the dough is well covered with plastic wrap so it does not dry out in the fridge.
Divide, rest, and roll
- Preheat oven with pizza stone for at 200 C / 390 F for about 30 minutes.
- Remove the dough from the fridge.
- The dough will have become three times its size, but will still be very soft, sticky, and elastic with lots of air pockets.
- Dust your work surface generously with flour.
- Then, remove the dough on to the floured work surface. It is best to use a bench scraper or spatula.
- Divide the dough with a bench scraper. This dough makes three (for 3 x 12-inch thin-crust pizzas).
- Tip - Let the dough rest again for 10 to 15 minutes.
- Then, using a rolling pin, roll one piece of dough to about 12 inches (see video).
- Next, transfer pizza to a pizza peel, pizza pan, or baking tray. The video below uses a pizza peel.
- Tip - Place parchment paper on a pizza peel (parchment is less messy than cornmeal or flour).
- Tip - Let the base rest for 5 to 10 minutes - this will proof the base just a little which makes those edges puffy (optional).
Pizza sauce
- First, add all ingredients in a blender until smooth.
- Next, pour into a saucepan and cook on high for 2 minutes.
- You want the excess moisture to evaporate (see video).
- Let cool. Then, use it on your favorite pizza.
Top and bake
- Tip - Brush the edges of the pizza with olive oil (this will give a nice golden crisp crust).
- Spread pizza sauce.
- Then, scatter the pineapple and ham chunks all over the pizza.
- Now, sprinkle the parmesan, followed by the mozzarella.
- Next, transfer the pizza to the preheated oven.
- Bake for about 10 to 12 minutes until the edges are crisp and golden and the cheese is melted beautifully.
Frequently asked questions
Firstly, pizza is always at its best fresh out of the oven. But it does have a long shelf-life and can be reheated and served again.
Traditionally, tomato sauce, pizza sauce or even marinara sauce is very common. But, I also love to use pesto, BBQ sauce, Alfredo sauce, etc. You can also make a white pizza with white sauce. I love a smear of spicy enchilada sauce on my pizza too.
An Hawaiian pizza is topped with ham and pineapple, but you can also sprinkle on some crispy bacon. In addition, try my other pizza recipes classic Margherita pizza, mushroom pizza, olives and onion pizza, 3 cheese pizza.
The slow six hours of proofing is what gives this pizza crust its structure and flavor. However, if you want a quick pizza dough use my classic homemade pizza dough that needs only an hour of proofing.
This dough is a high hydration bread, which means it has to be soft, wet, and sticky. So, don't add more flour. And, if you need a more defined dough, that's easy to work with, use my overnight pizza dough. It does need some kneading but the dough is easier to work.
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Printable Recipe
Hawaiian Pizza
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Video
Conversions Used
1 lb = 453 grams, 1 cup = 240 ml, 1 stick = 113g, 1 tbsp= 15 ml, 1 tsp= 5 ml,
Ingredients
Ingredients are for 3 x 12-inch pizzas
No-knead pizza dough
- 4 cups (500 g) All-purpose flour
- 1 ½ teaspoon Salt
- 1 teaspoon Instant dry yeast
- 1 ½ cup (360 ml) Water warm
- 1 tablespoon Olive oil
- 1 tablespoon Sugar
5 mins Pizza sauce
- 1 Garlic (sliced)
- ¼ Onion (sliced)
- 1 can Tomatoes crushed
- 1 sprig Basil fresh
- 4 tablespoon Tomato paste
- 1 tablespoon Italian seasoning
- 1 tablespoon Brown sugar
- ¼ teaspoon Salt
- ¼ teaspoon Pepper
- 2 tablespoon Olive oil
Plus
- 1 ½ cup (6 oz) Ham (cut into cubes)
- 9 slices (6 oz) Pineapple (large, cut into pieces)
- ½ cups (1.75 oz) Parmesan cheese
- 1 ½ cup (6 oz) Mozzarella
Instructions
Prepare the dough
- In a bowl, combine flour and salt – and set aside.
- In a measuring cup – measure the warm water, add olive oil, sugar, and yeast. Combine well.
- Add the yeast mixture to the flour mixture.
- Use a wooden spoon or spatula to combine it well making sure no dry flour is left on the bottom.
- This is a very wet dough, so don’t try touching it with your hand.
- Cover with a clean kitchen cloth or plastic wrap.
- Let on the countertop for an hour.
- Then, place in the fridge for 4 hours – up to 12 hours. I like to leave it overnight.
- Tip - Make sure the dough is well covered with plastic wrap so it does not dry out in the fridge.
Divide, rest, and roll
- Preheat oven with pizza stone for at 200 C / 390 F for about 30 minutes.
- Remove the dough from the fridge.
- The dough will have become three times its size but still be very soft, sticky, and elastic with lots of air pockets.
- Dust your work surface generously with flour.
- Remove the dough on to the floured work surface. It is best to use a bench scraper or spatula.
- Divide the dough with a bench scraper. This dough makes three (for 3 x 12-inch thin-crust pizzas).
- Tip - Let the dough rest again for 10 to 15 minutes.
- Using a rolling pin, roll one piece of dough to about 12 inches (see video).
- Transfer pizza to a pizza peel, pizza pan, or baking tray. The video below uses a pizza peel.
- Tip - Place parchment paper on a pizza peel (parchment is less messy than cornmeal or flour).
- Tip - Let the base rest for 5 to 10 minutes - this will proof the base just a little which makes those edges puffy. (optional)
Pizza sauce
Top and bake
- Tip - Brush the edges of the pizza with olive oil (this will give a nice golden crisp crust).
- Spread pizza sauce.
- Scatter the pineapple and ham chunks all over.
- Now, sprinkle the parmesan, followed by the mozzarella.
- Transfer the pizza to the preheated oven.
- Bake for about 10 to 12 minutes until the edges are crisp and golden and the cheese is melted beautifully.
Recipe Notes & Tips
Tips for making better homemade pizza
I have explained these tips in detail here, but I thought I'd give you just the main points as a takeaway.- Use a pizza stone.
- Pizza peel or pizza tray work better.
- Use parchment paper on the pizza peel for a less messy affair.
- Work with soft, room temperature dough.
- A well-preheated oven is best for pizza.
- Don't overdo the sauce and toppings.
- Choose the right toppings.
- Brush the edges with oil.
- Let the rolled pizza base rest.
- Hold on to the cheese for a crips pizza crust.
For a crisp crust
- Prebake the pizza without the cheese.
- Bake for 7 minutes
- Then top with cheese and bake until crisp and golden
Nutrition Information
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
Stony
Oops, a wonderful crust, my bad but do love so many of your recipes.
Stony
Veena, I make pizza's all the time in out wood fired pizza oven. NEVER roll out the dough with a rolling pin, and never pinch or disturb the edges of the dough. work from the center outward, then you'll have wonder airy crust that puffs up and is crisp
Veena Azmanov
That's right Stony. But, I've made so many pizzas over the years. The truth is a good dough is the best to start with and everything else is forgivable.
Monica
Such a fun flavor combination, and I love how simple it is with the no knead crust!
Veena Azmanov
It is very simple Monica
Andrea Metlika
Homemade pizza is the best. Love the Hawaiian twist.
Veena Azmanov
Thank you. Andrea