← All pizzas
Hawaiian Pizza
PJ Hamel · kingarthurbaking.com · Original
Style not identified
DietNot vegetarian: ham.
Against 5,130 pizza recipes
76% hydration: wetter than 74% of the 1,480 doughs that parse, baked at 425°F, hotter than 35% 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
450g
Water
340g
Hydration
75.6%
Salt
1.8%
Yeast
0.67%
Oil
5.6%
Sauce
454g
Cheese
227g
Dough weight
826g
Process
Bake temp
425°F / 218°C
Bake time
12 to 16 min
Oven
home standard
Surface
stone
Bulk
1h
Ingredients (7)
- flourKing Arthur Unbleached Bread Flour3 3/4 cup · 450g
- yeastinstant yeast1 tsp · 3g
- salttable salt1 1/4 tsp · 8g
- oilolive oil2 tbsp · 25g
- waterlukewarm water1 1/2 cup · 340g
- sauce tomatotomato or pizza sauce2 cup · 454g
- cheese mozzarella2 to 4 cups shredded cheese2 cup · 227g
Toppings (3)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheeseplus 1 teaspoon King Arthur Pizza Dough Flavor1 tbsp · 12.5g
- over cheese1 pineapple1 cup · 200g
- over cheeseham1 lb · 454g
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 76% 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 76% 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.