Noknead Hawaiian Pizza

 Ingredients:

 3 1/2 cups (18oz/497g) unbleached all-purpose flour

1/4 teaspoon dried yeast (I use instant)

2 teaspoons salt

1 1/3 cups (10 1/2floz/ 298g) water room temperature

2 tablespoons olive oil

Instructions:

In a large bowl or a plastic container with a lid, add in the flour, salt, and yeast. Do not add the yeast and salt directly to each other as this can deactivate the yeast.

Mix all of your dry ingredients together well.

Mix the oil into the water.

Pour the water/oil mixture in all at once and stir with a wooden spoon or your hand, which is what I prefer so you can tell by the feel of the dough if you need more water early on. Adjust the water to your flour. Do not over-wet it.

Mix it until all of the flour is incorporated into the dough and is hydrated. You don’t want any lumps of flour left dry. You can see it will be a wet, soggy dough.

With a spatula, scrape the dough off the sides of the container to join the dough. Put the lid on the container tightly or cover your bowl with plastic wrap ensuring that no air gets into your dough as it rests. Air can cause the dough to form a skin which is not good for a dough.

Allow the dough to sit at room temperature and ferment for about 12-18 hours at cool room temperature. Or you can proof it for about one hour to get it moving and refrigerate it until you wish to use it.

 

The next day the dough will have more than doubled in size with lots of bubbles on top. Also, it will smell boozy and fermented. This is exactly what you want. Now you can use to make any kind of pizza that fits your taste.

 

Hawaian pizza ingredients:

4 oz. No-knead dough

Topping:

4 slices ham, cut into bite-size pieces

1/2 cup pineapple (I use the frozen one)

2 tbsp tomato sauce (I use the store-bought)

1 cup combination of cheese (your choice)

Dust your hands and the surface of the dough with a little flour, just enough to prevent it from sticking to your hands. Gently take out 4 oz. the dough and place onto a floured surface.

On a flat baking tray, dust it with flour or semolina. With floured hands, gently stretch your pizza dough to the size of the pizzs tray. You can also use a rolling pin to stretch it out. If you find the dough is springing back and is hard to stretch, then let it rest for 10 minutes on the board. Cover the pizza tray for 20 minutes then bake in the oven preheated at 450° for 10 minutes.

After about five partial bake the pizza spread on your sauce and add your topping.

Bake at 450F (225oC) for roughly 10 minutes or until the base is crisp and golden brown

Any dough that does not get used can be refrigerated or even frozen.