Three pizzas: Hawaiian, high-fiber, and WOW THAT’S HOT.

Me: “Sue, what are you doing?”

Sue: “I’m making a Hawaiian pizza.”

Me: “Oooh, oooh, wait a sec. Stop. I need to blog this.”

Sue, whose hands have graced many a catalogue photo in her many years here at King Arthur, obediently stops spreading tomato sauce on a pizza crust, mid-stroke. I grab my camera, snap the picture, and she continues topping the pizza.

“Wait, wait – is that sautéed pineapple? And ham?”

Sue sees where I’m going. “Want me to dump ’em back in the frying pan so you can take their picture?”

Sheepishly, I nod. Together, we photograph Hawaiian pizza backwards – to the crust. At that point, there’s no undoing a risen bowl of dough.

So Sue hands me the recipe and I start again, making pizza dough from scratch.

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It’s a recipe I haven’t tried before, using an ingredient I love, but seldom remember to use: Hi-maize fiber.

Are you lukewarm about whole wheat, but would still love to add fiber to your diet? Hi-maize is your dream ingredient. Best of all, it’s completely “invisible.” Use Hi-maize in this crust, and no one will know they’re eating a high-fiber pizza, I guarantee it.

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For an ultra-chewy crust, try our highest gluten flour: Sir Lancelot.

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Put the following in a bowl:

3 cups Sir Lancelot High-Gluten Flour*
3/4 cup Hi-maize Fiber*
1 tablespoon + 1 teaspoon Pizza Dough Flavor, optional but tasty
1 teaspoon instant yeast
1 1/4 teaspoons salt
2 tablespoons olive oil
1 1/2 cups lukewarm water, enough to make a soft, smooth dough

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Mix till cohesive…

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…then knead to make a soft, smooth dough.

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Put the dough in a lightly greased bowl or large measuring cup; an 8-cup measure allows you to track just how much the dough has risen.

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Let it rise for an hour; it’ll expand quite a bit, though it won’t double in size.

You can use the dough immediately, if you like. But I prefer to let it chill and develop its flavor. Refrigerate overnight, tightly covered, or for up to 24 hours.

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The dough will continue to rise as it chills. (No kidding – look at it!)

And, as I mentioned, it’ll develop wonderful flavor, thanks to the organic acids released by the growing yeast.

When you’re ready to make pizza, remove the dough from the refrigerator, and divide it in half.

Lightly grease two 12” or 14” round pizza pans; or a couple of baking sheets; or a couple of pieces of parchment (if you’re going to bake on a pizza stone).

If you’re using pans, drizzle olive oil into the bottom; this will make the bottom of the crust crunchy and super-tasty.

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Shape each piece of dough into a 10″ to 14″ disk (thick crust vs. thin crust), and place in the prepared pans.

I’m doing an experiment here: 14” pan on the left, 12” pan on the right. How thick will each crust wind up being?

You won’t be able to press the dough all the way to the edge of the pan at once. It’ll keep wanting to shrink back to its original size; that’s the gluten at work. Simply walk away for 15 minutes, come back…

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…and press some more. Wait 15 minutes…

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…and press some more.

Trust me, this takes longer, but it’s MUCH easier than trying to beat your stubborn, rubber-band crust into submission!

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Cover with lightly greased plastic wrap, and let the crusts rise for 1 to 2 hours, till they’re as puffy as you like.

While the crusts are rising, prepare your fillings.

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We’ll start with the Hawaiian filling. Lightly grease a frying pan or skillet, and sauté pineapple till lightly browned. How much? One fresh pineapple, peeled, cored and cut into chunks; or two 20-ounce cans of pineapple chunks, well drained. Either way, you need 4 to 5 cups of pineapple chunks.

While sautéeing isn’t strictly necessary, it intensifies the flavors, and helps keep the pizza from getting soggy from pineapple juice.

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Remove the pineapple, and sauté 1 pound of thick-sliced ham, cut into squares.

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Spread each crust with as much pizza sauce as you like; Sue uses about 1 cup for a 14” pizza.

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Top with the ham…

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…distributing it evenly.

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Press the pineapple chunks on top.

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Sprinkle each pizza with 1 to 2 cups (4 to 8 ounces) shredded cheese; mozzarella, or your favorite combination.

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At last! Ready to hit the oven.

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Bake for about 25 minutes, until the crusts are brown and the cheese is melted and bubbly.

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Lovely! Do you feel a luau coming on?

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Slice and serve, to a suitably appreciative audience.

I prefer to bake my crusts before topping. I think they have better texture, and the toppings have less tendency to get hard or burned, too.

So let’s hark back to our risen-and-ready crusts.

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Bake the untopped crusts in a preheated 425°F oven for 12 minutes.

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Take the hot crusts out of the oven. Top one with pineapple and ham; pizza sauce is optional.

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Top the other with garlic and onions.

Here I’ve taken half a head of peeled garlic cloves, and whirled them in the food processor with 2 teaspoons of Pizza Seasoning and 1/4 cup olive oil.

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This is one very large sweet onion. I cut it in chunks, and sautéed the chunks slowly, in olive oil, till softened and browned.

I brush the baked crust with the garlic/olive oil, then layer the onions on top.

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Next up: cheese.

I open the fridge. Bars of Cabot cheese fill the vegetable bin. Ah, reduced fat cheddar… nah, not today.

I choose Habanero for the garlic/onion pizza, Pepper Jack for the Hawaiian.

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“Hot Habanero,” the label says. Habanero, Jalapeño, Pepper Jack… whatever, I think. A bit of heat goes well with any pizza topping.

I’ve tried many Cabot cheeses, but not Hot Habanero.

I pop a chunk in my mouth.

Now, one would think the modifier “hot” would have clued me in to the fact that this cheese is more than simply spicy.

It’s HOT.

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WOW.

Susan happened to be holding her camera, and snapped a picture of my Scoville Scale blush. I’d just managed to smile (barely), after about 30 seconds of watering eyes, burning mouth, and speechless hand-flapping.

ZOWIE. Hot Habanero is right.

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Anyway, back to the Hawaiian Pizza.

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And the Not-Hawaiian (Onion-Garlic-Habanero) Pizza.

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Into the 425°F oven they go, for 12 minutes or so, till the cheese is melted, but not rubbery or hard.

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On the left, Pepper Jack Hawaiian. On the right, the Deadly Habanero Onion-Garlic.

GREATLY enjoyed, later that evening, by my asbestos-tongue, iron-stomach husband.

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Back to that crust experiment. What’s the difference between a 14” thinner crust pizza, and 12” thicker-crust? About 1/2” in height.

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Dig in!

Read, rate, and review (please) our recipe for Hawaiian Pizza.

PJ Hamel
About

PJ Hamel grew up in New England, graduated from Brown University, and was a Maine journalist before joining King Arthur Flour in 1990. PJ bakes and writes from her home on Cape Cod, where she enjoys beach-walking, her husband, two dogs, and really good food!

comments

  1. Carol

    This sounds wonderful….try BBQ sauce instead of tomato sauce….it’s awesome!! I also add some chopped red onion for more flavor. I’m going to have to try this dough.

    Reply
  2. Carolyn

    I am a big fan of thin, thiiiiinnnnn pizza crust. Found a recipe in Cooks Illustrated that I make occasionally. Rolling out the dough takes a while and you have to stop and let the dough relax a couple of times. The dough is so thin that it won’t support a lot of toppings but it is wonderfully crisp. It’s rolled on a piece of parchment (make a sandwich of parchment, dough and plastic wrap). The parchment/dough/toppings can then be slid right onto a hot baking stone. I’m getting hungry. Too bad, the batch of dough needs to rise overnight in the fridge. Maybe for tomorrow though…..

    Reply
  3. Janet

    My answer to that NY style bubbly, crispy, slightly charred in spots crust…..is to use the gas grill. It certainly gets over 500 degrees with the lid closed. I heat mine up on high and after 10 minutes or so, I place my dough directly onto the grates…turn with a pair of tongs when the top is full of large bubbles and the bottom is done with some charring. Turn over and cook for a short period. I then bring the crust inside and top with toppings and cheeses and finish in my oven. Topping must be cooked though as it doesn’t take long in the oven.

    Reply
  4. Lindy

    I’m curious about the color of the bag of Sir Lance. It used to be blue, I believe. Now it’s maroon. Different mill run? I use it for bagels and noticed with the change in the bag color, there was a very subtle change in the taste.

    Those pizzas look so good, I might have to slice a bagel into four thin slices and create mini pizzas!
    It’s still the same delicious flour as ever but we do like to change the labels occasionally. Molly @ KAF

    Reply
  5. Cheri

    Just had to add this tidbit when i saw the question regarding pizza sauce. I cheat, sorta. What I have found that I LOVE is: one small (I believe 8 oz) can of tomato sauce and one package Zesty Italian Salad Dressing Mix combined. It has to be the Zesty, plain Italian mix just isn’t the same.
    We don’t call that cheating, we call that innovative! ~ MaryJane

    Reply
  6. KimberlyD

    Oh put bacon with the Hawaiian pizza, it adds a great taste to it. I was always I can eat it or leave it till I added bacon to it. I will have to try sauteing the pineapple and ham. Hmmm maybe in some bacon greese, oh I don’t use much of the bacon greese, maybe a teaspoon.
    Oh, be still my heart! Yum! ~ MaryJane

    Reply
  7. Sue E. Conrad

    I’m a member of the “can’t-handle-the-really-hot-stuff” crowd; growing up all those years in New England made for tame taste buds…..but I have since learned to appreciate a little more heat in foods, just not the stuff that makes you feel like you swallowed a blowtorch!!!! And as for pineapple on pizza……….NAH!!! And for pizza crust, I like thin crust; the thick crust to me is like eating a loaf of bread……….I know, picky, picky, picky!!!

    See you KA folks in July when we make our annual pilgrimage!!!
    Thanks for chiming in Sue. Can you believe summer is just around the corner? Bring on the sunshine! ~ MaryJane

    Reply
  8. Jackie B

    Lish–if I don’t want a sweet pizza with my ham, I’ll have mushrooms instead. I’ve also had ham/mushrooms and Canadian bacon. I too was wondering what to do with my leftover Easter ham. My problem is that I don’t have the Hi-maize fiber. I can alter the flour as you’ve noted, but what can substitute for the natural fiber?
    You can use additional flour instead of the Hi-Maize, just be cautious not to add too much and dry out the dough.
    ~ MaryJane

    Reply
  9. Jill

    What kind of pizza sauce do you use? Is it a recipe you’ve written or is it a commercial brand?
    We use jarred sauce in the test kitchen, pretty much whatever is on sale. We try to be smart shoppers! ~ MaryJane

    Reply

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