Re: aPinchOfThyme – Neapolitan Pizza Journey – Pizza Hawaii a Rovescio

Today I realized an idea I had for a long time: Pizza Hawaii, aka Pineapple Pizza, but prepared in a slightly different way. I blended the pineapple into a purée and used it as the tomato sauce substitute. Instead of pineapple chunks, I used halved cherry tomatoes. And what can I say? It tasted delicious. But I openly admit I’m a Pizza Hawaii fan anyway. Still, it was a different experience.

Since puréed pineapple looks kinda sad (very, very pale), I added some yellow food coloring. I considered saffron or turmeric, but I didn’t want to alter the taste. Perhaps I’ll try carrot powder next time, or maybe saffron or turmeric. There will be some experimenting in the future because this won’t be the last one.

This was a direct dough (24 hours), 90% la Napoletana, 10% whole wheat flour, 62% hydration, and 2.8% salt.

Oh, and did I mention that I stretched the pizza too far, making it too thin and causing it to rip in the oven? Maybe it was a sign from the raging Italian pizza gods. Who knows?

I also switched fro…