Artisanal Hawaiian Pizza with Caramelized Pineapple and Homemade Sauce

• + Oven (ideally with pizza stone).
• + Large skillet.
• + Medium pot.
• + Blender.
• + Large bowl for the dough.
• + Cutting board and knife.
• + Pizza shovel (or large board).
• + Roller (optional).

Step 1:

Prepare the Caramelized Pineapple. Peel the fresh pineapple and cut it into thick slices. Heat a skillet over medium-high heat and brown the pineapple slices on both sides until they are caramelized and have a nice golden color. Remove them, let them cool and cut them into small cubes. Reserve.

Step 2:

Make the Tomato Sauce. In a pot, heat the olive oil over medium heat. Saute the onion and garlic until translucent. Add the tomatoes, basil, oregano, salt and pepper. Cook over low heat, covered, for 20 minutes, stirring occasionally, until tomatoes are scrapped. Blend the sauce and reserve it.

Step 3:

Prepare the Dough. On a clean surface, it forms a volcano with the flour. In the center, make a hole and add the salt and dry yeast. Pour in the warm water little by little while you integrate the flour with your fingers. Knead for a few minutes. Add the olive oil and continue kneading vigorously for 10-15 minutes until you get a smooth and elastic dough. Form a ball, place it in an oiled bowl, cover it with a damp cloth and let it rise in a warm place for at least 1 hour, or until it doubles in size.

Step 4:

Roll out the dough. Preheat the oven to the maximum temperature (ideally 250°C or higher) with the pizza stone inside. Degasify the dough by kneading it gently. Flour the work surface and stretch the dough with your hands (or a rolling pin) from the center out, forming a thin disc and leaving a slightly thicker edge.

Step 5:

Assemble the Pizza. Place the stretched dough on the floured shovel. Brush the edge with olive oil. Spread a generous layer of homemade tomato sauce over the base. Top with mozzarella cheese and Parmesan cheese. Spread the ham and the caramelized pineapple cubes evenly. Sprinkle a little more cheese and oregano on top.

Step 6:

Bake. Carefully slide the pizza onto the hot stone in the oven. Bake for 5-10 minutes (the time can vary greatly depending on the oven), or until the dough is golden and crisp, and the cheese is bubbly.

Step 7:

Serve. Remove the pizza from the oven. Cut it into portions and finish with a drizzle of extra virgin olive oil on top. Let's enjoy it hot!

• + The Secret of the Pineapple: Caramelizing fresh pineapple before putting it on the pizza makes all the difference. It concentrates its sweetness, gives it a smoky touch and prevents it from releasing too much water during baking.
• + Sauce with Patience: Simmering the tomato sauce allows the flavors to develop and the tomato to lose its acidity, resulting in a sweeter and deeper sauce.
• + Slow Fast, Better Taste: If you have time, let the dough rise in the refrigerator for 24 hours (cold fermentation). It will develop a much more complex flavor and a superior texture.
• + Butt Oven: For a pizza with a crispy base and airy edges, the oven should be as hot as possible. If you have a pizza stone, preheat it well for at least 30 minutes.
• + Don't Overload the Pizza: Less is more. Do not overdo it with the amount of toppings, especially the wet ones, to prevent the dough from becoming soft.