Homemade Sweet Pineapple Pizza
Thick Artisanal Crust
Forget store-bought versions for this homemade pineapple pizza featuring a long-fermented dough and a rich concentrated fresh pineapple jam topping.
Pineapple on pizza is a culinary debate that never ends but this version aims to settle it with quality. By using a slow-fermentation method for the dough and a homemade thickened pineapple jam instead of canned rings you achieve a sophisticated balance of sweet and savory that commercial pizzas simply cannot match.
Ingredients
- 150 g high-gluten flour
- 35 g sugar
- 1.5 g salt
- 5 g cooking oil
- 110 g water
- 2 g high-sugar tolerant yeast
- 600 g fresh pineapple
- 6 g cornstarch
- to taste mozzarella cheese
Instructions
- 1Mix the pizza dough
In a white mixing bowl, combine 150g of high-gluten flour with 5g of sugar, 1.5g of salt, and 5g of oil. Gradually pour in 110g of water mixed with 2g of high-sugar tolerant yeast. Use wooden chopsticks to stir the ingredients until they come together into a rough, shaggy dough with no dry flour remaining.
Tip: Using high-sugar tolerant yeast is essential for this recipe to ensure the dough rises properly despite the sweet pineapple topping. - 2Knead and fold the dough
Knead the dough briefly, then let it rest in the refrigerator for 20 minutes. Take it out and perform a round of folding to develop structure, then return to the fridge for another 20 minutes. Repeat this folding process for a total of three rounds to build gluten strength and elasticity.
Tip: If the dough feels too sticky during the first fold, lightly grease your hands with oil instead of adding extra flour to keep the hydration levels accurate. - 3Proof the dough in the oven
Place the bowl of dough into a toaster oven alongside a cup of steaming hot water. The hot water creates a warm, humid environment that acts as a proofing chamber, helping the yeast ferment effectively. Leave the dough to proof until it has roughly doubled in size, ensuring a light and airy crust for your pizza.
Tip: Make sure the oven is turned off; the heat and steam from the cup of water alone are enough to reach the ideal proofing temperature. - 4Prepare the fresh pineapple
Peel and core a fresh pineapple, then use a sharp knife to dice the fruit into small, uniform cubes. Fresh pineapple is essential for this recipe as it provides a vibrant, natural sweetness and superior texture compared to canned options. You will need approximately 600 grams of diced fruit for the jam.
Tip: Use a sharp chefs knife and firm pressure to get clean cubes without crushing the fruit and losing too much juice on the board. - 5Prepare the pineapple filling
Place over 600g of freshly diced pineapple into an orange frying pan and add 30g of sugar. Press the fruit slightly to release the juices, then simmer over medium heat. Cook until the moisture is mostly gone and the mixture begins to concentrate into a thick jam.
Tip: Ensure the moisture is mostly gone before adding cornstarch; this prevents the pizza crust from becoming soggy during the baking process. - 6Thicken the pineapple jam
Once the diced pineapple and sugar have simmered down and released their juices, pour in a mixture of cornstarch and water. Stir the jam continuously over low heat as it begins to thicken and clarify. This creates a thick, spreadable fruit topping that will hold its shape perfectly on the pizza dough during baking.
Tip: Stir the cornstarch slurry one last time just before pouring to ensure the starch hasnt settled at the bottom of the bowl.
