Homemade Hawaiian Pizza


On Friday, when I get home, I really don’t want to cook. I actually want to order pizza and have it delivered. Matt is always like, it’s more expensive I’ll just pick it up.


Which is great but then I just decided we should make it homemade, then no one needs to leave. It was easy, it was cheaper and it tasted better. So here’s what we did.



3 1/2 to 4 cups bread flour, plus more for rolling 
1 teaspoon sugar
2 1/4 teaspoons instant dry yeast
2 teaspoons kosher salt
1 teaspoon of dry basil leaves
1 1/2 cups 2 tablespoons of warm water
2 tablespoons olive oil, plus 2 teaspoons


Combine the bread flour, sugar, yeast, and kosher salt in the
bowl of a stand mixer and combine. While the mixer is running, add the water
and 2 tablespoons of the oil and beat until the dough forms into a ball. If the
dough is sticky, add additional flour, 1 tablespoon at a time, until the dough
comes together in a solid ball. If the dough is too dry, add additional water,
1 tablespoon at a time. Scrape the dough onto a lightly floured surface and
gently knead into a smooth, firm ball.


Grease a large bowl with the remaining 2 teaspoons olive oil,
add the dough, cover the bowl with plastic wrap, and put it in a warm area to
let it double in size, about 1 hour. Turn the dough out onto a lightly floured
surface and divide it into 2 equal pieces. Cover each with a clean kitchen
towel or plastic wrap and let them rest for 10 minutes.
This will make 2, 14″ large pizzas.
Preheat the oven to 450 degrees.
Then obviously I bought the marinara put it on mozzarella, pineapple chunks (make sure you strain all the juice off the pineapple or it leaves a puddle on your pizza), and Canadian bacon. Then I just love that thing that dominoes does with their crust so I basted melted butter on the crust and sprinkled parmesan and garlic salt on the butter. I won’t like it was great!!
Bake for 15-20 minutes, the more toppings you put on the longer you will need to bake it. Also, if you only need 1 pizza then you place the other half of the dough in the fridge for 5 days and then after that, it loses its active yeast.

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