How to make Hawaiian Pizza/How to make pizza dough

Preheat the oven for the bacon.

Break the bacon into pieces and bake until evenly cooked.

Cut up slices of black forest ham or honey ham.

Remove the bacon from the oven and cut it into squares, ensuring it’s not too crispy.

Measure out canned tomato sauce, which is part tomato paste and part pureed tomatoes, and add your own herbs and spices to it.

Use bread flour for the pizza dough for better gluten development; all-purpose flour can be used as an alternative.

Add instant yeast directly to the flour without activating it in water.

Make a well in the center of the dry ingredients and add warm water (110 degrees Fahrenheit) and olive oil.

Mix the ingredients with a wooden spoon or your hands until combined; the dough will be sticky.

Knead the dough on a floured surface for 6 to 8 minutes until smooth, dusting your hands with flour as needed.

Check if the dough is ready by pressing it; it should spring back slowly.

Punch down the dough to remove excess air and cut it in half, saving one half for later use.

Wrap the unused dough tightly in cling wrap and freeze it.

Press or roll out the dough on a pizza pan, or use your knuckles to stretch it out gradually.

If the dough tears, fold over a thicker part or patch it with a small piece of dough.

If using frozen dough, let it thaw in the fridge overnight and allow it to come to room temperature before working with it.

Spread olive oil on the rolled-out dough for flavor and protection against moisture from toppings.

Spread the tomato sauce close to the edge of the dough to ensure every bite has sauce.

Grate fresh mozzarella cheese to use on the pizza, as it melts better than pre-shredded cheese.

Place the assembled pizza in a preheated hot oven.

Equipment Needed

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