- Level: Easy
- Total: 3 hr (includes rising time)
- Active: 30 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 462
- Total Fat
- 25 g
- Saturated Fat
- 10 g
- Carbohydrates
- 40 g
- Dietary Fiber
- 3 g
- Sugar
- 6 g
- Protein
- 20 g
- Cholesterol
- 49 mg
- Sodium
- 607 mg
While doing recipe research, Molly discovered that Hawaiian pizza was invented in Ontario, Canada! It can be divisive, but Molly loves the sweet and salty combination of pineapple and pork together. This pizza is especially indulgent because she’s making a thick, Detroit-inspired crust similar to focaccia, which yields big holes and a chewy crumb and extra crispy, cheesy edges as it’s baked in a pan. It’s ‘can’t wait for it to cool’ good.
- Level: Easy
- Total: 3 hr (includes rising time)
- Active: 30 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 462
- Total Fat
- 25 g
- Saturated Fat
- 10 g
- Carbohydrates
- 40 g
- Dietary Fiber
- 3 g
- Sugar
- 6 g
- Protein
- 20 g
- Cholesterol
- 49 mg
- Sodium
- 607 mg
Ingredients
Dough:
Toppings:
Directions
- For the dough: In the bowl of a stand mixer fitted with the dough hook attachment, combine the flour, yeast, salt and sugar. Whisk to combine. Add the warm water and 2 tablespoons of olive oil. Stir with a wooden spoon just to bring the dough together. Secure the bowl onto the mixer and knead on medium-high speed until smooth and the dough forms a loose ball, 7 to 10 minutes (The dough should be tacky, so there’s no need to add more flour.) Oil a large bowl, add the dough and turn to coat. Cover and let rise until doubled in size, about 1 1/2 hours.
- Arrange oven racks in the upper and middle positions. Preheat the oven to 500 degrees F.
- Coat a 10-by-14 heavy-duty Detroit pizza pan (or a 9-by-13 metal baking pan) with the olive oil (it may look like a lot, but don’t worry, this is necessary for the best crust).
- Punch down the risen dough and add to the prepared pan. Stretch and push the dough out with your fingers to the edges of the pan. (If the dough doesn’t stretch all the way, let it sit for 5 or 10 minutes and press the rest of the way). Once the dough is at the edges of the pan, cover and let rise for 30 minutes.
- To assemble, uncover the dough and press dimples into the surface with your fingers. Sprinkle the Monterey jack cheese, then the mozzarella, all over the surface of the dough, to the very edges. Top with half of the Canadian bacon and pineapple. Spoon/spread the sauce on in 5 diagonal rows (rows like this are standard with a Detroit-style pizza, since the sauce is thicker than regular pizza sauce and it might be too gloppy spread over the whole pie, but with rows you still get a little sauce in each bite). Top with the remaining Canadian bacon and pineapple. Bake in the oven until the top is brown and crusty and the edges are a deep golden brown, 17 to 19 minutes (or a minute or two more if using a 9-by-13-inch pan). Increase the heat to broil. Switch the pizza to the top rack and broil for 1 to 2 minutes (depending on your broiler) until the cheese is browned and bubbly.
- Immediately run a butter knife around the edges to loosen the pizza from the sides. Let cool for 5 minutes, then unmold. Top with the pickled, sliced jalapeños. Drizzle with the hot honey and cut into squares to serve.
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