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Pepperoni Pineapple and Hatch Chile Pizza

Ingredients

Scale
  • For the Crust
  • 3 3/4 cups white whole wheat flour (all-purpose and bread flour are also great!)
  • 2 1/2 teaspoons active dry yeast
  • 3/4 teaspoon salt
  • 3/4 teaspoon granulated sugar
  • 1 1/2 cup warm water
  • 2 tablespoons olive oil, plus lots more for the pan

For the Pizza

  • 1 1/2 cups pizza sauce
  • 1 1/2 cups shredded mozzarella cheese
  • 3 hatch chilis, roasted, peeled, and coarsely chopped
  • pepperoni slices
  • sliced fresh pineapple
  • red pepper flakes, for topping

Instructions

  1. In a medium bowl, whisk together flour, yeast, salt, and sugar. Add warm water and olive oil all at once. Using a wooden spoon, work the mixture together until fully incorporated. If necessary ditch the spoon and work the mixture together with your hands. The dough will be slightly shaggy.
  2. Cover the dough with plastic wrap and a clean kitchen towel. Let rise at room temperature for 2 hours or covered in the refrigerator for 8 hours.
  3. After resting, dump the dough out onto a lightly floured work surface. Divide in quarters or half. If you’re only going to make one pizza, wrap the second piece of dough in plastic wrap, place in a ziplock bag, and place in the freezer. Defrost dough in the fridge overnight and allow to come to room temperature before pressing out into the pizza crust.
  4. Working with one dough at a time, liberally oil a 13×18-inch rimmed baking sheet with olive oil. Place the rounded dough on the pan and stretch and press the dough out into thin circles. If the dough springs bag as you’re pressing it out, simply wait five minutes to allow the dough to rest and then try again. The dough should be very thin. If the dough tears, don’t worry, just press it back together.
  5. I used two rimmed baking sheets to make four small pizzas. Top pizzas with as much sauce, cheese, and toppings as you’d like.
  6. Place a rack in the upper third of the oven and preheat oven to 450degrees F.
  7. Bake for 15 to 20 minutes until the edges are charred and bubbling. Remove from the oven. Allow to cool for a few moments then slice and top with crushed red pepper flakes.
  8. Serve immediately.