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Perfect Pineapple Pizza

Bit of nonsense….

Have experimented occasionally but steadily on how to make really good pizza. I do not have a massive coal-fired brick oven, so I have to make do with a slightly fancy counter-top oven. Note also that I am allergic to tomato, onion, and garlic – so the most common recipes are not useful.

Early on I made mushroom and sausage pizzas, and got decent results. Turns out a simpler(?) pineapple pizza is harder to get right. My kids have many likes and dislikes, but they all like pineapple pizzas. So the occasional challenge – every week or so – is to make a better pineapple pizza. Got results my kids happily accept a long time back, but I was not satisfied.

Tricks that get closer to that perfect pizza:

  • Empty a can of crushed pineapple into a sieve, dump yeast and a bit of flour into the juice, and put the mix into a warm (120°F) oven for an hour. The yeast go nuts, and add a bit to the flavor of the eventual crust.
  • Add a bit of fresh-ground black pepper to the pineapple. My daughter did not notice the pepper, but liked the result (as did I).
  • Dry out/caramelize the pineapple a bit – one hour at 250°F seems a good start.
  • Add the shredded mozzarella to the pineapple, before topping the pizza, but only just before, otherwise the cheese absorbs too much moisture.
  • Add sliced (and drained) olives to the topping. The saltiness of the olives nicely accentuate the sweetness of the pineapple.
  • Add a bit of olive oil to the topping.
  • Add lemon juice to the topping. The sweetness and acidity boosts the pineapple.
  • Add flour to the starter to make a dough, spread on a pizza pan, add topping, and put in a 120°F oven for 30 minutes. The sugar from the lemon juice seems to boost the yeast in the dough, and adds a bit of lemony flavor.
  • Set the oven to 425°F for 15 minutes (or less – watch carefully).
  • … and I am still working on this. Results are good, and improving.