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Hawaiian pizza, a golden cheese base topped with ham and sweet pineapple. Serves 2.
Mix the 3 cups bread flour, the yeast, 6 g salt and the warm 200 ml water into a dough, knead for 10 minutes until smooth, and prove for 1.5 to 2 hours until doubled.
Season the 150 g passata with a pinch of salt into a simple sauce.
Stretch the dough by hand into a 30 cm round on a floured tray, keeping a slightly thicker rim.
Spread a thin layer of the sauce, scatter over the 200 g mozzarella, then the 120 g ham and the 150 g pineapple chunks, and drizzle with the olive oil.
Bake at 220°C for 12-15 minutes, until the cheese is melted and bubbling and the crust is evenly golden. Keep an eye on it so it stays golden, not dark.
