INGREDIENTS

• 1 ¾ cups of warm water (110° to 115°)
• 1 tbsp of yeast
• 1 tbsp of sugar
• 4 ½ cups of flour
• ¼ cup of olive oil
• Pinch of salt
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• For the Hawaiian Pizza:
• 4 oz of pizza sauce
• 1 cup of shredded mozzarella cheese
• 4 slices of buffalo mozzarella
• 4 tomato slices
• ¼ cup of chopped crispy cooked bacon
• ¾ cup of pineapple chunks
• 1 sliced jalapeño, pith removed
• 1 tbsp of chopped fresh basil
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• For the Mediterranean Pizza:
• 2 tbsp of olive oil
• 1 cup of shredded mozzerella
• 4 tomato slices
• ½ cup of roasted garlic cloves
• ¼ cup of sliced Kalamata olives
• ¼ cup of sliced cooked chicken
• 2 quartered artichokes
• ¼ cup of sliced pepperoncinis
• 1 tbsp of fresh oregano leaves

DIRECTIONS

1. Preheat the oven to 500° with a pizza stone.
2. Dough: Add the ingredients to a standing mixer with the hook attachment and mix on low speed just until combined.
3. Cover the pizza dough and let rest for 1 hour.
4. Next, form 2 dough balls and cover and rest for 15 minutes.
5. Form each dough ball into a 12” pizza dough shell.
6. One at a time place the pie dough shell on a flat cookie sheet tray dusted with cornmeal and add on the toppings in order from top to bottom spreading across the pie dough shell and leaving ½” inches around the outside for the crust.
7. Transfer the pizza to the stone and cook at 500° for 10 minutes or until the crust is browned and the cheese is melted.