Recipe: Detroit-Style Hawaiian Pizza
Emmy Squared shares its recipe for this spicy ham- and pineapple-topped pie
While not authentically Hawaiian, and even though others may decry ham-and-pineapple-topped pies, we're decidedly (and unabashedly) on Team Hawaiian Pizza these days. In this Detroit-style pizza from Emmy Squared in Brooklyn, New York, just one of the spots giving the much-maligned pie its due, the pineapple is marinated in hot sauce for a combination of sweet, salty and spicy.
The trick to this pie's perfect crust actually lies in the cheese. You want to layer the mozzarella right up to edges. This way, the cheese runs over the crust as it bakes, forming a crisp outer layer of cheese that covers the pizza.
To learn more, read "Hawaii Pie-0."
Recipe adapted from Lou Tomczak, Emmy Squared, Brooklyn, NY
Detroit-Style Hawaiian Pizza
Marry your love for Detroit-style pizza with your love for Hawaiian pizza with this recipe from Emmy Squared in Brooklyn, New York.
Ingredients
- For the Dough
- ¾ cup water, heated to 115º
- 1 teaspoon instant dry yeast
- Pinch sugar
- 2 cups bread flour
- 1½ teaspoons kosher salt
- Olive oil, for greasing
- For the Tomato Sauce
- 1 tablespoon olive oil
- 1 garlic clove, minced
- 1 cup crushed tomatoes
- 1 teaspoon sugar
- ¼ teaspoon dried oregano
- Kosher salt and freshly ground black pepper, to taste
- For the Toppings
- 1 cup (5 ounces) pineapple chunks
- ¼ cup hot sauce
- 7 ounces fresh mozzarella, torn into medium chunks
- ½ cup tomato sauce
- 4 ounces sliced ham, torn into pieces
Directions
- Make the dough: In the bowl of a stand mixer fitted with a dough hook attachment, combine the water with the yeast and sugar. Let sit until frothy, 15 minutes. In a separate bowl, whisk together the flour and salt until fully incorporated. With the motor running, add the dry ingredients to the yeast and sugar, and mix until a smooth dough forms. Transfer to a greased bowl and cover with plastic wrap. Allow to sit in a warm place for 30 minutes.
- Grease a 9-by-13-inch nonstick pan liberally with olive oil and stretch out the dough with your fingers to cover the pan entirely. Cover the pan with plastic wrap and let rest for 3 hours.
- Meanwhile, make the tomato sauce: In a small saucepan, heat the olive oil over medium heat. Add the garlic and sauté until lightly golden, 1 to 2 minutes. Add the crushed tomatoes, sugar and oregano. Reduce the heat to a low simmer and cook for 15 minutes. Season with salt and pepper. Let cool.
- Prepare the toppings: Preheat the oven to 500º. In a small bowl, toss the pineapple chunks with the hot sauce to coat, then marinate in the fridge for 1 hour.
- Assemble the pizza by laying down the cheese over the dough, starting from the perimeter and working your way into the center. Spread two strips of marinara sauce lengthwise along the pizza. Top with pieces of torn ham and then chunks of the marinated pineapple.
- Bake the pizza until the center is risen and the edges and cheese are golden brown, 15 to 17 minutes. Cut into squares and serve.