How To Cook Italian Hawaiian Pizza Recipe
How To Cook ITALIAN HAWAIIAN PIZZA Recipe is a medium Italian, Hawaiian Fusion recipe that serves 2. 380 calories per serving. Recipe by Quang Tran on YouTube.
Prep: 5 hrs 30 min | Cook: 15 min | Total: 6 hrs
Cost: $3.82 total, $1.91 per serving
Ingredients
- 1 cup Warm Water (lukewarm (~110°F) for activating yeast)
- 1 tbsp Granulated Sugar (helps yeast activation)
- 1 tbsp Active Dry Yeast (or instant yeast)
- 2 cups All-Purpose Flour (sifted)
- 1 tbsp Salt (fine sea salt)
- 2 tbsp Olive Oil (extra virgin, Italian if possible)
- 0.5 cup Tomato Sauce (Italian pizza sauce)
- 1.5 cups Mozzarella Cheese (shredded, low‑moisture)
- 0.5 cup Canned Pineapple Chunks (drained)
- 0.5 cup Cooked Ham (diced, imported US ham)
Instructions
Activate Yeast
In a mixing bowl, combine 1 cup warm water, 1 tbsp granulated sugar, and 1 tbsp active dry yeast. Stir gently and let sit for 5 minutes until frothy.
Time: PT5M
Temperature: 110°F
Mix and Knead Dough
Add 2 cups sifted all‑purpose flour, 1 tbsp salt, and 2 tbsp olive oil to the yeast mixture. Mix with a hand mixer or by hand for about 10 minutes until a smooth, elastic dough forms.
Time: PT10M
First Rise (Cold Fermentation)
Cover the bowl tightly with plastic wrap and place it in the refrigerator for 5 hours (or overnight) to develop flavor.
Time: PT5H
Temperature: 4°C
Portion and Roll Out Dough
Remove dough from the fridge, divide it in half, and shape each piece into a ball. On a lightly floured surface, roll or stretch one ball into a 12‑inch circle and place it onto a pizza screen.
Time: PT5M
Prepare Toppings
While the dough rests, drain ½ cup canned pineapple chunks and dice ½ cup cooked ham. Shred 1½ cups mozzarella cheese.
Time: PT5M
Assemble Pizza
Spread ½ cup tomato sauce evenly over the dough, leaving a small border. Sprinkle the shredded mozzarella, then distribute the ham and pineapple evenly.
Time: PT5M
Bake Pizza
Preheat the oven to 475°F (245°C) with the pizza screen inside. Bake the pizza for 15 minutes, or until the crust is golden and the cheese is bubbly and slightly browned.
Time: PT15M
Temperature: 475°F
Rest and Serve
Remove the pizza from the oven, let it rest for 2 minutes, then slice and enjoy.
Time: PT2M
Nutrition Facts
- Calories
- 380
- Protein
- 15g
- Carbohydrates
- 45g
- Fat
- 15g
- Fiber
- 2g
Dietary info: Contains gluten, Contains dairy, Contains pork, Not vegetarian, Not vegan
Allergens: Wheat (gluten), Milk (dairy), Pork, Fruit (pineapple)
Ingredient Substitutions
- Instead of Granulated Sugar: Honey, Maple syrup (use less)
- Instead of Active Dry Yeast: Instant yeast (same amount)
- Instead of All-Purpose Flour: Bread flour
- Instead of Olive Oil: Vegetable oil
- Instead of Tomato Sauce: Marinara sauce
- Instead of Mozzarella Cheese: Provolone, Cheddar (will change flavor)
- Instead of Canned Pineapple Chunks: Fresh pineapple, diced
- Instead of Cooked Ham: Canadian bacon, Turkey ham
Equipment Needed
- Mixing Bowl
- Measuring Cups
- Measuring Spoons
- Whisk
- Hand Mixer or Stand Mixer
- Plastic Wrap
- Rolling Pin
- Pizza Screen
- Baking Sheet
- Oven
- Knife
- Cutting Board
- Spatula
Critical Steps — Do Not Skip
- Activating yeast properly
- Cold fermentation for 5 hours
- Ensuring oven is preheated to 475°F
- Patting pineapple dry to avoid soggy crust
- Baking until crust is golden and cheese is bubbly
Chef Tips from the Video
- Preheat the pizza screen for at least 10 minutes before sliding the pizza on.
- Brush a thin layer of olive oil on the crust edge for extra crunch and flavor.
- Use a pizza peel or large spatula to transfer the pizza quickly to avoid heat loss.
Troubleshooting
Dough didn’t rise or is dense
Ensure water temperature was around 110°F and yeast was fresh; a longer room‑temperature rise before refrigeration helps.
Soggy crust
Pat pineapple dry, use low‑moisture mozzarella, and bake on a pre‑heated pizza screen or stone for extra heat from below.
Cheese burned before crust is done
Lower oven temperature to 450°F and extend baking time slightly, or move pizza to a higher rack after the crust is golden.
Storage
Refrigerator: Store leftovers in an airtight container for up to 3 days.
Freezer: Wrap tightly and freeze for up to 1 month.
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 in advance and kept refrigerated.
- Drain and pat the pineapple dry the night before to reduce moisture.
- Assemble the pizza, freeze it uncovered, then bake from frozen when needed.
Frequently Asked Questions
What is the cultural significance and history of Hawaiian (pineapple) pizza in Italian‑American cuisine?
Hawaiian pizza was created in the 1960s by a Canadian restaurateur and quickly spread to Italian‑American pizzerias, becoming a polarizing yet iconic topping combination that blends sweet pineapple with savory ham on a traditional Italian crust.
What are the traditional regional variations of pineapple pizza in Italy and how does this recipe differ?
In Italy, pizza toppings are usually simple and regional; pineapple is not traditional. This recipe adapts the classic Italian dough while embracing the North‑American Hawaiian topping, offering a fusion that respects the crust technique but adds sweet‑savory flavors.
How is authentic Italian pizza dough traditionally served in Italy, and how does this recipe honor that tradition?
Authentic Italian pizza dough is hand‑stretched, lightly topped, and baked at very high heat for a few minutes, resulting in a thin, airy crust. This recipe follows that method by using a cold‑fermented dough, a 475°F oven, and a pizza screen to mimic a stone‑baked crust.
What occasions or celebrations is Hawaiian pizza traditionally associated with in Western culture?
Hawaiian pizza is often served at casual gatherings, parties, and family movie nights in the United States and Canada, celebrated for its fun, sweet‑savory profile that appeals to both kids and adults.
What are the authentic traditional ingredients for Hawaiian pizza versus acceptable substitutes?
Traditional Hawaiian pizza uses a thin Italian dough, tomato sauce, low‑moisture mozzarella, canned pineapple chunks, and cooked ham or Canadian bacon. Substitutes include fresh pineapple, turkey ham, provolone cheese, or a whole‑wheat crust for a healthier twist.
What are the most common mistakes to avoid when making pineapple pizza at home?
Common mistakes include using too much sauce, adding wet pineapple without draining, under‑ or over‑baking the crust, and not pre‑heating the baking surface. Each leads to a soggy or unevenly cooked pizza.
Why does this recipe use a cold fermentation for the dough instead of a quick room‑temperature rise?
Cold fermentation slows yeast activity, developing deeper flavor and a chewier texture while making the dough easier to handle. A quick rise can produce a flatter, less flavorful crust.
Can I make this pineapple pizza ahead of time and how should I store it?
Yes. Prepare the dough up to the refrigeration step and keep it sealed for up to 24 hours. Assembled pizza can be frozen unbaked; reheat directly from frozen at 475°F for about 18‑20 minutes.
What does the YouTube channel Quang Tran specialize in?
The YouTube channel Quang Tran focuses on straightforward, home‑cooking tutorials that blend Asian influences with classic Western dishes, emphasizing practical tips for everyday cooks.
How does the YouTube channel Quang Tran's approach to pizza making differ from other cooking channels?
Quang Tran emphasizes authentic dough techniques, high‑heat baking, and clear step‑by‑step explanations, often adding personal twists like extra toppings, whereas many channels rely on pre‑made dough or lower‑temperature ovens.
Last updated: August 26, 2026
