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Hawaiian Pizza with Pineapple and Salami

    Hawaiian Pizza with Pineapple and Salami

    This homemade pizza has the perfect balance of salty and sweet flavors thanks to the mix of pork and pineapple. Any critics of pineapple pizza will be won over by Miriam Weiskind’s version, which swaps out the ham for Genoa salami and is topped with creamy mozzarella and an uncooked tomato sauce perfumed with oregano.



    • 3 ½ cups (550 grams) bread flour (preferably King Arthur), plus more for kneading and shaping the dough
    • ¾ teaspoon (3 grams) active dry yeast
    • 1 ½ cups cold water, preferably filtered (not distilled)
    • 1 ½ teaspoons (10 grams) fine sea salt
    • 1 tablespoon Italian or Californian extra-virgin olive oil


    • 1 (28-ounce) can whole peeled tomatoes, such as Bianco diNapoli
    • Pinch of dried oregano
    • 2 tablespoons water, or as needed
    • 12 ounces fresh mozzarella, halved then cut into ¼-inch thick slices
    • Grated Pecorino Romano
    • 4 ounces thinly sliced Genoa salami 
    • 1 cup ¼-inch-thick wedges fresh pineapple, patted dry


    To make the dough:

    1. Combine the flour and yeast in a large bowl and mix well.
    2. Make a mound in the basin’s center out of the flour mixture.
    3. To the bowl containing the flour mountain, add the water.
    4. Gently knock the flour off the pile and into the water while you stir.

    It ought to get shaggy. Knead the dough by hand in the bowl until it forms a rough ball, adding extra water by the teaspoon if necessary. To help the gluten bind and activate, let the dough rest for 20 minutes with the bowl covered with a towel.

    Dot the dough with the salt. Press into the dough, then gently squeeze and knead it for about four minutes or until it loses its grainy texture. After adding the oil and a little dusting of flour, you should compress the dough and knead it for about 4 minutes or until the oil is absorbed. After 2 minutes of smoothing, place the ball on a flat surface.

    Sprinkle some flour on the dough and start stretching, folding, and kneading it for about 5 minutes or until it’s very smooth. Cover with a kitchen towel and let rest for 5 minutes. The dough will be ready when you can remove a piece of dough that won’t break but will create a see-through windowpane.

    Using a bench scraper or large knife, cut the dough into four even pieces. Form each into a ball by kneading and pinching the bottoms together. Put each ball into a pint-sized plastic jar with a bit of oil. Put in the fridge overnight covered (or up to 5 days).

    After one hour, remove the dough from the fridge and let it come to room temperature. Meanwhile, position a rack in the oven so that it’s no closer than 4 inches to the heating element (the top or bottom of the range, depending on what type of oven you have). Cover the rack with pizza steel, a pizza stone, a rimless baking sheet, or an inverted baking sheet. Bring the range up to 500 degrees Fahrenheit and let it heat up for 45 minutes.

    At the same time, prepare the sauce: Tomatoes should be placed in a large basin. Gently crush the tomatoes using an immersion blender (you can also do this with your hands). If the sauce is too thick, add a pinch of oregano and up to 2 tablespoons of water and stir to combine. Spread the paper towels in a basin and put the sliced mozzarella inside to drain the excess liquid.

    You can start making pizzas as soon as the oven is hot enough. Place a handful of semolina into a medium basin. Add one dough round to the bowl and turn to coat. Spread some semolina on a clean surface, then roll the dough into a 10- to 12-inch circle. Place the dough on a pizza peel or rimless baking sheet dusted with semolina flour. Spread the sauce over the dough in ever-expanding rings using the back of a spoon, leaving a 1/2-inch border. This should yield around six teaspoons. Spread out 1 ounce of salami pieces and sprinkle with pecorino cheese. Sprinkle 1/4 cup of chopped pineapple and 3 ounces of mozzarella cheese evenly over the top.

    Gently transfer the pizza from the peel to the stone. Rotate the pizza 90 degrees halfway through baking for even browning of the crust, about 6 to 8 minutes total. Once the pizza has cooled, slide it back onto the peel and a cutting board. Three more pizzas can be made with leftover dough, sauce, and toppings.

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