← All pizzas
Hawaiian Pizza with Pineapple and Salami
foodandwine.com · 2021 · Original
Style not identified
DietNot vegetarian: thinly sliced genoa salami.
Against 5,130 pizza recipes
70% hydration: wetter than 58% of the 1,480 doughs that parse, baked at 500°F, hotter than 80% of recipes that state an oven.
Baker's percentages
Every ingredient as a percentage of the flour weight (flour = 100%), the way bakers compare doughs across batch sizes.
Flour
550g
Water
386g
Hydration
70.1%
Salt
1.8%
Yeast
0.55%
Oil
2.5%
Sauce
n/a
Cheese
340g
Dough weight
962g
Process
Bake temp
500°F / 260°C
Bake time
6 to 8 min
Oven
home standard
Surface
stone
Cold ferment
12h
Ingredients (9)
- flourbread flour3 1/2 cup · 550g
- yeast.75 teaspoon active dry yeast3g
- watercold water1 1/2 cup · 356g
- saltfine sea salt1 1/2 tsp · 10g
- oilItalian or Californian extra-virgin olive oil1 tbsp · 13.6g
- sauce tomato1 can whole peeled tomatoesn/a
- waterwater2 tbsp · 30g
- cheese mozzarellafresh mozzarella12 oz · 340g
- cheese otherGrated Pecorino Romanon/a
Toppings (3)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheesePinch of dried oregano
- over cheesethinly sliced Genoa salami4 oz · 113g
- over cheese¼-inch-thick wedges fresh pineapple1 cup · 200g
Keep exploring
Recipes most like this one
Nearest neighbours by dough numbers: hydration, salt, oil and sugar.
Do something with it
- Scale this doughStart from 70% hydration and 1.8% salt, then set your own flour weight and ball count.
- Find the dough you wantAnswer a few questions about oven, time and crust and the tree points at the recipes that fit.
- See what hydration doesWhere 70% sits, and what changes as it goes up or down.
- Where it sits among the restEvery dough plotted by its numbers, this one included.
Or browse all 5130 pizza recipes.