Hawaiian Pizza

Dissolve the yeast in the water.

Or you mix in your food processor, then combine all the ingredients and mix with the hook until a smooth dough forms.

Or you pour flour onto the countertop, make a well in it, and pour in the salt, honey, oil, and water-yeast mixture, stirring in all the ingredients bit by bit and kneading until a smooth dough forms, divide into 2 balls, place on a baking sheet, and cover carefully with plastic wrap so you don't get a crust.

Let it rest for at least 2 hours.

You can also make your dough a day in advance and store it in the fridge covered with plastic wrap.

The longer the dough rises, the better the flavor.

Preheat your oven to the highest setting 230-250°C with a baking sheet inside so it can heat up as well.

Dust some flour on your work surface and press the dough out all around into a round flat piece of dough about 1 cm thick, place on baking paper, spread the 2 bases with tomato sauce, distribute the ham, pineapple, and mozzarella slices on top, grate Parmesan generously over it and sprinkle with oregano.

Bake for 20-25 minutes until crispy and nicely colored.

For me, a Hawaiian pizza can have some kick, so a bit of Tabasco is welcome, your choice!