Spicy Hawaiian Pizza - Non Filipino Recipe
Making Your Dough
Getting your dough right every time takes a lot of practice. Try not to let it get you down though. Sometimes people take years to get their dough just right.
What you need!
4 1/2 cups bread flour
1 3/4 teaspoons salt
1 package instant, or pizza dough yeast
1/4 cup olive oil
1 3/4 cups water, ice cold
Then you will stir together the flour, salt, and instant yeast in a 4 quart mixing bowl. With a metal spoon or fork mix in the olive oil and the cold water until the flour has mostly absorbed the liquid and then knead lightly to combine entirely until smooth and slightly sticky. If too wet, sprinkle lightly with a little flour, if too dry add a tablespoon of cold water at a time until it reaches the right consistency. The finished dough will be springy, elastic, and slightly sticky. You will want to then set it aside while you prepare the toppings to give it a chance to rest. This usually makes 2-4 pizza crusts depending on size and thickness. I usually make 2 large semi thick or 3 medium semi thick.
Add orange Bell Peppers for more color!
Fresh Mozzarella
Toppings
Toppings I like to use on this particular pizza are as follows:
Green Bell Peppers-diced or in strips (Julienne)
Red Bell Peppers-diced or in strips
Jalapeno Peppers-fine dice or thin rings, can also use prepared in a jar
Onions-diced
Banana Peppers-mild, diced or Julienne, or you can used prepared from a jar
Pineapple cut into chunks
Cubed/diced ham-precooked, any kind will do...choose what you like to eat, even lunch meat ham works!
Mozzarella Cheese-shredded
Parmesan Cheese-grated, fresh or prepared
Garlic Powder
Dry Basil
A jar of your favorite pizza sauce or make your own!
Amount of toppings is really up to you. Make sure you keep in mind the thickness of the dough, You really don't want to go too heavy, but you really get to be the major deciding factor on how well you want your flavors layered. Account for at least enough dough for 2 large pizzas so about a quarter to half a cup of each should do it, a little more of the cheese though.
u have assembled your toppings and your dough is ready, you are ready to prepare your pizza.
Wipe a thin layer of extra virgin olive oil down on your pizza stone** or your metal pan, a thin layer of cornmeal can be dusted over the olive oil on the pan to make your crust extra crispy.
Section your dough and freeze what you don't use.
Flatten your ball of dough out into a disc. Don't be afraid to pick it up and stretch it on your hands a little by resting it over your knuckles and turning. * Flipping in the air is NOT necessary but if you are a pro, GO FOR IT!
Lay your dough onto your baking surface, if you are using a pizza stone and do not own a peel be very careful when placing it on the stone as it is VERY HOT!
Aerate your dough, I like to puncture the dough liberally with a fork, then sprinkle the dough with your Parmesan cheese and a little garlic powder, and basil.
Bake for 5 minutes in a preheated 425° oven and remove IMMEDIATELY!
Cover your pizza entirely with a thin layer of your tomato sauce.
Spread a layer of Mozzarella cheese over that then top with your onions, peppers, ham and pineapple and cover with another thin layer of Mozzarella and sprinkle a touch more of your Parmesan and place back in the oven.
Depending on your toppings your pizza cook time will be anywhere from 15-25 minutes. You will need to keep a good eye on it and pull it out when your pizza is golden brown, crispy, and your cheese is melted. Allow it to rest a few minutes before cutting so you don't lose any of your toppings and enjoy!
http://sognopiccolo.hubpages.com/hub/Spicy-Hawaiian-Pizza-Recipe
Getting your dough right every time takes a lot of practice. Try not to let it get you down though. Sometimes people take years to get their dough just right.
What you need!
4 1/2 cups bread flour
1 3/4 teaspoons salt
1 package instant, or pizza dough yeast
1/4 cup olive oil
1 3/4 cups water, ice cold
Then you will stir together the flour, salt, and instant yeast in a 4 quart mixing bowl. With a metal spoon or fork mix in the olive oil and the cold water until the flour has mostly absorbed the liquid and then knead lightly to combine entirely until smooth and slightly sticky. If too wet, sprinkle lightly with a little flour, if too dry add a tablespoon of cold water at a time until it reaches the right consistency. The finished dough will be springy, elastic, and slightly sticky. You will want to then set it aside while you prepare the toppings to give it a chance to rest. This usually makes 2-4 pizza crusts depending on size and thickness. I usually make 2 large semi thick or 3 medium semi thick.
Add orange Bell Peppers for more color!
Fresh Mozzarella
Toppings
Toppings I like to use on this particular pizza are as follows:
Green Bell Peppers-diced or in strips (Julienne)
Red Bell Peppers-diced or in strips
Jalapeno Peppers-fine dice or thin rings, can also use prepared in a jar
Onions-diced
Banana Peppers-mild, diced or Julienne, or you can used prepared from a jar
Pineapple cut into chunks
Cubed/diced ham-precooked, any kind will do...choose what you like to eat, even lunch meat ham works!
Mozzarella Cheese-shredded
Parmesan Cheese-grated, fresh or prepared
Garlic Powder
Dry Basil
A jar of your favorite pizza sauce or make your own!
Amount of toppings is really up to you. Make sure you keep in mind the thickness of the dough, You really don't want to go too heavy, but you really get to be the major deciding factor on how well you want your flavors layered. Account for at least enough dough for 2 large pizzas so about a quarter to half a cup of each should do it, a little more of the cheese though.
u have assembled your toppings and your dough is ready, you are ready to prepare your pizza.
Wipe a thin layer of extra virgin olive oil down on your pizza stone** or your metal pan, a thin layer of cornmeal can be dusted over the olive oil on the pan to make your crust extra crispy.
Section your dough and freeze what you don't use.
Flatten your ball of dough out into a disc. Don't be afraid to pick it up and stretch it on your hands a little by resting it over your knuckles and turning. * Flipping in the air is NOT necessary but if you are a pro, GO FOR IT!
Lay your dough onto your baking surface, if you are using a pizza stone and do not own a peel be very careful when placing it on the stone as it is VERY HOT!
Aerate your dough, I like to puncture the dough liberally with a fork, then sprinkle the dough with your Parmesan cheese and a little garlic powder, and basil.
Bake for 5 minutes in a preheated 425° oven and remove IMMEDIATELY!
Cover your pizza entirely with a thin layer of your tomato sauce.
Spread a layer of Mozzarella cheese over that then top with your onions, peppers, ham and pineapple and cover with another thin layer of Mozzarella and sprinkle a touch more of your Parmesan and place back in the oven.
Depending on your toppings your pizza cook time will be anywhere from 15-25 minutes. You will need to keep a good eye on it and pull it out when your pizza is golden brown, crispy, and your cheese is melted. Allow it to rest a few minutes before cutting so you don't lose any of your toppings and enjoy!
http://sognopiccolo.hubpages.com/hub/Spicy-Hawaiian-Pizza-Recipe
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