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Pizza night!
I love whipping up a ton of pizza dough and going to town with my family, making a bunch of new flavors each time!
I have been ruined for store bought dough. The one I make is super simple, and is crispy (which my wife loves) but not too thin. Topping it with cheeses and other toppings I grab on sale makes it a simple meal with lots of leftovers. Pair it with a salad, and you’ve got a complete meal!
We’ll be having a bunch of flavors coming out over the next little while, but today’s may continue a debate that has the internet on fire…
Does pineapple go on pizza?!
We say yes… (be sure to subscribe if you agree!)
We added chicken and onion to this classic Hawaiian pizza to make it our own, and we were so surprised by how much of a difference it made! So yummy!!
Ingredients
- 1 1/2 teaspoons active dry yeast
- 1 cup lukewarm water
- 3 1/4 cups flour
- 1 TBS + 1 tsp extra virgin olive oil
- 1/2 TBS salt
- 14 oz to pizza sauce
- 3/4 lb mozzarella cheese, shredded
- 1/4 lb cheddar cheese, shredded
- 2 boneless skinless chicken thighs
- 1 TBS olive oil
- Salt, Pepper, and Garlic Powder to taste
- 7 oz Canadian bacon
- 1 can pineapple chunks, drained
- 1/2 red onion, finely chopped
Instructions
- Dissolve the yeast completely in a large bowl by stirring it into 1/4 cup of the lukewarm water. Dissolve in 10 minutes or less. Once fully dissolved, add in 1 cup of the flour and mix thoroughly.
- Continuing to stir, gradually add 1 TBS of olive oil, salt, 1/4 cup of lukewarm water, and 1 additional cup of flour. As you add the last of the lukewarm water (up to 1/2 cup) and flour (up to 1 1/4 cups), add them in small amounts, working them in gradually to get the right consistency – soft, but not sticky. *
- Take the dough out of the bowl and place onto a clean work surface. Pick up and slap down on the counter several times until it has stretched out to be about 10 inches long. Fold the dough over itself towards you, and then push away using the heel of your palm. Fold again and push again. Rotate the dough one quarter turn and repeat, slapping it down on the work surface and kneading. Repeat this procedure for up to 10 minutes or until the dough feels soft and silky. Pat the dough into a rounded shape.
- Coat the inside of a large mixing bowl with 1 tsp olive oil. Place the dough in the bowl and cover the bowl with plastic wrap. Allow the dough to rest in a warm spot in the kitchen about 3 hours or until it has doubled in size.
- Lightly coat pizza pan with olive oil. Divide the dough by 2. Wrap extra dough in plastic wrap and place in refrigerator if not using immediately. Using a rolling pin, roll dough out into a 14″ circle. Place dough onto pizza pan and pinch any holes in dough closed.
- Chop chicken thighs into 1 inch slices. Place in skillet with 1 TBS olive oil, salt, pepper, and garlic powder to taste. Cook through. Set aside and allow to cool before handling.
- Preheat oven to 450 degrees Fahrenheit. While preheating, place pineapple chunks on a baking sheet to remove excess liquid, for about 10 minutes.
- Spread pizza sauce over prepped dough evenly to taste, leaving about 1 inch of dough exposed around edge. Top with mozzarella cheese and cheddar cheese, sprinkling evenly over sauce.
- Top with Canadian bacon, chicken, prepped pineapple chunks, and onion.
- Place pizza in preheated oven. Bake for 15 minutes, then rotate the pan. Check again after 10-15 minutes. Cheese should be melted and the dough should be crisp and all lift up with lifted by the edge.
- Allow to cool for at least 5 minutes before slicing.
Notes
*Amount of additional flour and water will vary based on humidity and other factors.
* * Dough makes 2- 14″ round pizzas.
What is your favorite type of pizza? We have a ton of new recipes coming soon, but we’d love to hear your suggestions!