THE 36 INCH $200 PIZZA CHALLENGE

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

1. 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

2. 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

3. 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

4. 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

5. 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

6. 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

7. 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

8. 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

9. 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

10. 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