Hawaiian Detroit-Style Pizza At Home

Pineapple on pizza is a divisive topic. For me, anything goes as long as it's delicious.

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*NOTE: THIS RECIPE MAKES 2 DOUGHS AND 2-3 SERVINGS OF TOMATO SAUCE
Ingredients:
For the Dough
Water - 480 grams
Instant Yeast - 3 teaspoons
White Sugar - 3 teaspoons
Bread Flour - 636 grams
Salt - 1/2 teaspoon
Olive Oil - 1 tablespoon
Monterey Jack Cheese - 125 grams
Mozzarella Cheese - 150 grams

For the Toppings
Canned tomatoes - 1 can (Crushed or whole. Don't get diced tomatoes)
Sugar - 1 tablespoon
Salt - 1 teaspoon
Dried Basil - 1 teaspoon
Ground Oregano - 1 teaspoon
Olive Oil - 1 tablespoon
Mortadella - 150-200 grams
Pineapple chunks - 1 small can


Method:
1. Combine yeast, water, and white sugar into a bowl. Wait for 10 minutes to see if yeast is bubbly and alive.

2. In a mixing bowl, combine the yeast mixture with the bread flour. Using a stand mixer until somewhat incorporated, around 1-2 minutes. (You can combine the ingredients by hand, but it will take more time)

3. Cover the bowl with cling film and let the dough rest for 20 minutes to develop the gluten bonds.

4. Add in the salt and olive oil, and mix the dough on medium high speed for around 8 minutes.

5. Divide the dough into 2 equal parts. Putting one part into a 9x13 inch baking pan. Shape the dough into a ball, and cover it with cling film. (You can use the 2nd part of the dough immediately, or store it in the fridge for 1-2 days)

6. Let the dough rest for an hour. After resting, put some olive oil on your fingers and stretch the dough as best as you can to the corners of the pan. Cover with cling film, and repeat the process every 30 minutes for 2 hours.

7. While the dough is proofing, make the tomato sauce. In a bowl, combine canned tomatoes, sugar, salt, dried basil, ground oregano, olive oil, and mix until well incorporated. Set aside.

8.Preheat your oven to either 500 degrees F (or 450 degrees F if your oven doesn't go that high).

9. Once the dough has finished proofing, and has reached the edges of the pan, line the edges of the pan with Monterey Jack cheese, and cover the middle of the dough with the mozzarella cheese.

10. Spread the tomato sauce on top of the cheese, making 3 stripes lengthwise. Spread the pineapple chunks (strained) on top of the pizza. Top the pizza with mortadella (if you want to cook it. Otherwise, save this step until your pizza has finished baking).

11. Once the oven is hot enough, place the baking pan on the bottom rack, so that your crust would be crispy, and the cheese wouldn't be burnt by the time we're finished. Bake for 15 minutes on 500 degrees F (or 18-20 minutes if baking at 450 degrees F).

12. After baking, let the pizza cool in the baking pan for 5 minutes before taking it out and putting it on a wire rack

13. After a minute, slice the pizza into 8 equal slices, and enjoy!

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