Hungry Hawaiian Pizza

My pizza baking has been a long learning experience, but I am proud to say that I have finally mastered it. No more crusts as thick as bread loaves, or burnt edges with raw middles. No more tearing the dough as it is being transferred to the pizza pan, leaving elephant-sized holes in the dough. But my trials and errors have taught me some good knowledge! Baking pizza on a stone will result in a crispier crust while a metal baking pan will leave it softer. Rolling the dough out directly on the pizza pan is the key to success – no holes in your dough! and finally, make sure to leave off the Jalapeno seeds, unless you want a mouth numbing experience.

This pizza has a perfectly crispy crust, and, as it is a Hawaiian pizza, has a lightly sweet and spicy flavor. You will impress everyone who eats this! If you only want 1 pizza, not 2, then you can freeze the extra dough, rolled out on a pizza pan and covered, or you can make bread sticks!


Pizza dough:
2 1/4 cups lukewarm water
1 TBS sugar
1 TBS yeast
5-6 cups flour
1 1/2 tsp salt
1 cup pizza sauce
1 package Canadian bacon 
1 small can of sliced olives
1 can pineapple tidbits
1 jalapeno, diced
1/2 of a green bell pepper, diced
2 cups of pizza blend cheese


Mix the water with the sugar and yeast. Allow to sit for about 5 minutes until foamy. Mix in the salt and begin adding the flour. Knead the dough as you add flour, and watch to see how sticky it is. When the dough is no longer sticky you have added enough flour (this will be between 5 and 6 cups of flour). Continue to knead for 5 minutes. Spray the top of the dough and allow it to rise in a warm place until it has doubled in size.
Preheat the oven to 400 F.
Split the dough in half and place on 2 seasoned pizza stones. Roll the dough out to the edges of the pizza stone. Poke the dough all over the surface, with a fork.
If you are making bread sticks, roll the dough out, cut into strips and allow to rise a second time.
Add the pizza toppings, spreading 1/2 cup of pizza sauce on each pizza. Spread the Canadian bacon evenly around both pizzas. Top with pineapple, olives, bell peppers, jalapenos, and cheese.
Bake pizzas or bread sticks for 20-25 minutes until the crust is lightly brown.

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