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Ananas-Express-Pizza

Pineapple Express Pizza

By Ooni HQ
By Ooni HQ

The pineapple/never pineapple food debate is one of the most polarizing pizza arguments in the world. Still, many people consider pineapple a genuine love letter to pizza, and an ode to other sweet ‘n’ salty (or sweet ‘n’ sour) dishes: Sweet and sour chicken, for example, or tangy salsa....

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Method

Note

Nicola uses Mutti pizza sauce to make this recipe, but our classic pizza sauce also works perfectly. Nicola likes Haynes Gourmet brand candied jalapeños, but you can substitute with another brand (Lip Smackin' Good Candied Jalapeños in the USA, for example).

  1. This recipe suits a variety of pizza styles, including classic pizza doughsourdoughbiga, and neo-Neapolitan. Prepare your dough well in advance to make sure it rises at room temperature before heating your oven.

  2. Fire up your oven, aiming for 450°C to 500°C on the stone baking board inside. Use an infrared thermometer to quickly and accurately check the temperature of the stone.

  3. Place a dough ball on your lightly floured work surface. Push the air from the center out to the edge with your fingers. Stretch the dough out to a 12-inch-round base, and then lay the stretched dough over your lightly floured pizza peel.

  4. Spoon a ladle of tomato sauce straight onto the middle of the dough ball and make a circular motion with the back of the spoon to spread it out. Place the four basil leaves on your base, then sprinkle over the Parmigiano-Reggiano. Distribute the fior di latte evenly over the base, followed by the pepperoni, candied jalapeños and pineapple chunks.

  5. Slide the pizza off the peel and into the oven. Cook it for 60 to 90 seconds, turning the pizza regularly to ensure an even bake. Remove the cooked pizza, then slice into 8 pieces and serve!

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