The 36 Inch $200 Pizza Challenge
THE 36 INCH $200 PIZZA CHALLENGE is a medium American recipe that serves 8. 350 calories per serving. Recipe by BeardMeatsFood on YouTube.
Prep: 1 hr 25 min | Cook: 27 min | Total: 2 hrs 7 min
Cost: $9.48 total, $1.19 per serving
Ingredients
- 5 cups Bread Flour (high‑protein flour for strong gluten development)
- 2 tsp Active Dry Yeast (dissolved in warm water)
- 1.75 cups Warm Water (110‑115°F (43‑46°C))
- 2 tbsp Olive Oil (extra‑virgin, for dough and brushing crust)
- 2 tsp Salt (fine sea salt)
- 1 tsp Granulated Sugar (feeds the yeast)
- 1.5 cups Marinara Sauce (store‑bought or homemade, no chunks)
- 3 cups Mozzarella Cheese (shredded, low‑moisture)
- 12 oz Cooked Ham (diced, preferably smoked)
- 1 cup Pineapple Chunks (drained, preferably canned in juice not syrup)
- ½ cup Fresh Basil Leaves (torn, optional garnish)
Instructions
Mix Dough Ingredients
In a large mixing bowl combine bread flour, sugar, salt, and yeast. Add warm water and olive oil, mixing until a shaggy dough forms.
Time: PT10M
Knead the Dough
Knead by hand or with a stand mixer on low for 5‑7 minutes until the dough is smooth, elastic, and pulls away from the sides of the bowl.
Time: PT5M
First Rise
Shape the dough into a ball, coat lightly with oil, cover with plastic wrap, and let rise in a warm spot until doubled in size, about 1 hour.
Time: PT1H
Prepare Marinara Sauce
While the dough rises, stir together the marinara sauce in a small bowl; add a pinch of dried oregano if desired.
Time: PT5M
Prep Toppings
Dice the ham and drain the pineapple chunks. Toss together in a bowl so they’re ready to scatter on the pizza.
Time: PT5M
Preheat Oven and Stone
Place the pizza stone on the middle rack and preheat the oven to 475°F (245°C) for at least 15 minutes.
Time: PT15M
Temperature: 475°F
Shape the Dough
Punch down the risen dough, then stretch it on a parchment‑lined pizza peel to a 36‑inch circle, leaving a slightly thicker edge for the crust.
Time: PT10M
Assemble the Pizza
Spread the marinara evenly, sprinkle the shredded mozzarella, then distribute ham on one half and pineapple on the other. Add fresh basil leaves if using.
Time: PT5M
Bake the Pizza
Slide the pizza (still on parchment) onto the hot stone. Bake for 12‑14 minutes, or until the crust is golden and cheese is bubbling and lightly browned.
Time: PT12M
Temperature: 475°F
Rest, Slice, and Serve
Remove the pizza, let it rest 5 minutes, then slice into 8 generous pieces. Serve with extra marinara or ranch on the side.
Time: PT5M
Nutrition Facts
- Calories
- 350
- Protein
- 15g
- Carbohydrates
- 40g
- Fat
- 15g
- Fiber
- 2g
Dietary info: Contains meat, Not vegetarian, Not vegan
Allergens: Gluten, Dairy, Pork
Ingredient Substitutions
- Instead of Bread Flour: All‑Purpose Flour (use 1 cup plus 2 tbsp per cup)
- Instead of Active Dry Yeast: Instant yeast (use 1½ tsp)
- Instead of Olive Oil: Canola oil, vegetable oil
- Instead of Salt: Kosher salt (use 1½ tsp)
- Instead of Granulated Sugar: Honey (½ tsp)
- Instead of Marinara Sauce: Pizza sauce, crushed tomatoes seasoned with oregano
- Instead of Mozzarella Cheese: Provolone, cheddar blend
- Instead of Cooked Ham: Canadian bacon, cooked bacon pieces
- Instead of Pineapple Chunks: Fresh pineapple (chopped)
- Instead of Fresh Basil Leaves: Dried basil (¼ tsp)
Equipment Needed
- Large Mixing Bowl
- Stand Mixer with Dough Hook (optional)
- Kitchen Scale (optional)
- Plastic Wrap
- Pizza Stone or Heavy Baking Sheet
- Parchment Paper
- Rolling Pin or Hands for Stretching
- Oven
- Pizza Cutter or Sharp Knife
- Spatula or Ladle
- Timer
- Cooling Rack (optional)
Critical Steps — Do Not Skip
- First rise until dough doubles (Step 3)
- Shaping a 36‑inch dough without tearing (Step 7)
- Baking on a pre‑heated stone at high temperature (Step 9)
Chef Tips from the Video
- Brush the crust with a little olive oil before baking for extra color and flavor.
- For an extra smoky flavor, add a pinch of smoked paprika to the sauce.
- If you like a crispier edge, sprinkle a little sea salt on the exposed crust before baking.
Troubleshooting
Dough is too sticky and hard to stretch
Add flour a tablespoon at a time and let the dough rest 10 minutes; the gluten will relax.
Crust is soggy in the center
Ensure sauce is not too watery and bake on a pre‑heated stone; consider pre‑baking the crust 3‑4 minutes before adding toppings.
Cheese does not melt fully
Increase oven temperature to 500°F or move the pizza to the lower rack for the last minute.
Storage
Refrigerator: Store leftover pizza in an airtight container for up to 3 days.
Freezer: Wrap tightly in foil and freeze for up to 1 month; reheat directly from frozen at 375°F for 12‑15 minutes.
Room temperature: Do not leave pizza at room temperature for more than 2 hours.
Make-Ahead Tips
- The dough can be prepared up to 24 hours ahead and kept refrigerated; bring to room temperature before shaping.
- Marinara sauce can be made a day earlier and stored in the fridge.
Frequently Asked Questions
What is the cultural significance and history of Hawaiian pizza in American cuisine?
Hawaiian pizza, featuring ham and pineapple, was created in Canada in the 1960s but quickly became a staple in American fast‑food and casual dining, symbolizing the playful fusion of sweet and savory flavors that characterizes modern American pizza culture.
What are the traditional regional variations of Hawaiian pizza in the United States?
In the U.S., some regions add bacon, jalapeños, or barbecue sauce for a spicy twist, while others keep it simple with just ham and pineapple. The West Coast often uses a thinner crust, whereas the Midwest prefers a thicker, chewier base.
How is a 36‑inch pizza traditionally served in American pizza contests?
Contest pizzas of this size are usually cut into 8 large triangular slices, each about 12‑inch wide at the crust, and served hot with optional side sauces like marinara or ranch for dipping.
What occasions or celebrations is Hawaiian pizza traditionally associated with in American culture?
Hawaiian pizza is popular at casual gatherings, sports watch parties, and birthday celebrations, especially when a fun, crowd‑pleasing flavor is desired.
What makes this 36‑inch Ham & Pineapple Pizza special in American pizza challenges?
Its massive 36‑inch diameter pushes the limits of home ovens and dough handling, while the half‑and‑half topping layout lets participants choose between sweet and savory, making it both a technical and flavor challenge.
What are the most common mistakes to avoid when making a 36‑inch pizza at home?
Common errors include under‑proofing the dough, overloading toppings which leads to a soggy crust, and baking at too low a temperature which prevents the crust from crisping. Follow the rise times and bake at 475°F for best results.
Why does this recipe use bread flour instead of all‑purpose flour?
Bread flour has higher protein content, creating stronger gluten that can support the large surface area of a 36‑inch pizza without tearing, resulting in a chewier, more resilient crust.
Can I make this 36‑inch pizza ahead of time and how should I store it?
Yes. Prepare the dough up to the first rise and refrigerate it overnight. After baking, store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to a month.
What texture and appearance should I look for when the pizza is done?
The crust should be golden‑brown with a crisp bottom, the cheese fully melted and lightly browned, and the toppings evenly heated. The edges should puff slightly and have a light crunch.
How do I know when the 36‑inch pizza is fully cooked?
When the crust turns a deep golden color, the cheese bubbles and shows brown spots, and a thin crust sounds hollow when tapped, the pizza is done. A quick check with a thermometer should read about 200°F (93°C) in the center of the crust.
What does the YouTube channel BeardMeatsFood specialize in?
BeardMeatsFood focuses on extreme eating challenges, competitive food contests, and entertaining commentary while often attempting massive or record‑breaking dishes like giant pizzas, burgers, and hot wings.
How does the YouTube channel BeardMeatsFood's approach to American food challenges differ from other cooking channels?
BeardMeatsFood combines high‑energy challenge narratives with genuine cooking steps, emphasizing the sheer scale of the food and the host’s personal reaction, whereas many other channels prioritize technique or recipe refinement over spectacle.
Last updated: August 31, 2026
