Ingredients:
- 1 cup (240ml) warm water (105-115°F / 40-46°C)
- 2 1/4 teaspoons (7g) active dry yeast (1 packet)
- 1 teaspoon (6g) sugar
- 2 1/2 cups (315g) all-purpose flour, plus more for dusting
- 1 teaspoon (6g) salt
- 2 tablespoons (30ml) olive oil, plus more for greasing
- 1/2 cup (120ml) tomato sauce
- 1 teaspoon (5ml) olive oil
- 1/2 teaspoon dried oregano
- 1/4 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups (225g) shredded mozzarella cheese
- 1 cup (150g) cooked ham, diced
- 1 cup (170g) pineapple chunks, drained well (fresh or canned)
- Optional: Red pepper flakes for a little kick
Instructions:
- Prepare the Dough (if making homemade): Combine warm water, yeast, and sugar in a bowl. Let stand until foamy (5-10 minutes).
- Add flour, salt, and olive oil to the yeast mixture. Mix until a shaggy dough forms. Knead on a lightly floured surface until smooth and elastic (5-7 minutes).
- Place dough in a lightly oiled bowl, turn to coat, and cover. Let rise in a warm place until doubled in size (about 1 hour). (Skip to step 5 if using store-bought dough.)
- Preheat Oven & Prepare Pizza Stone/Sheet: Preheat oven to 450°F (232°C). Place pizza stone or baking sheet in the oven while preheating.
- Shape the Dough: Punch down the dough (if using homemade). On a lightly floured surface, roll or stretch the dough into a 12-14 inch circle.
- Assemble the Pizza: Transfer the dough to a pizza peel dusted with cornmeal (or directly onto the preheated baking sheet if you're not using a pizza stone).
- In a bowl, mix the sauce ingredients. Spread tomato sauce evenly over the pizza dough, leaving a small border.
- Sprinkle with mozzarella cheese, then top with diced ham and pineapple chunks.
- Bake the Pizza: Carefully slide the pizza onto the preheated pizza stone or baking sheet. Bake for 15-20 minutes, or until the crust is golden brown and the cheese is melted and bubbly.
- Cool and Serve: Let the pizza cool for a few minutes before slicing and serving.