The Motor City Hawaiian
Recipe from the book “Perfect Pan Pizza” by Peter Reinhart
For the Pie:
22 oz. dough ball
14×10” Detroit Style pizza pan
½ lb. each of Muenster & white cheddar, cut into ¼-inch cubes
4 oz. Capicola, diced into cubes
½ c. diced yellow onion
3 oz. sliced pineapple rings cut into quarters
2 c. crushed tomato pizza sauce
6 oz. shredded white cheddar
¼ c. chopped flat- leaf parsley
For the dough you will need:
2 lbs. Unbleached flour
25.5 oz. water (60°)
45g Extra Virgin Olive Oil
18g Kosher salt
6g Instant dry yeast
Mix all your ingredients. Stretch and fold the dough briefly then cover and let rest for 5 minutes. Uncover and fold the dough again, lightly oiling the surface as needed. Repeat this step 4 times then cover and refrigerate for 12-72 hours.
Five hours before baking the pizza, begin panning the dough, pressing lightly outward with your fingers, at 20-minute intervals until it covers the whole pan. At this point, top the dough with half of the cheese cubes and press them into the dough. Cover and allow 4 hours for the final rise. The dough will bubble up around the cheese and rise in the pan.
Heat your oven to 500°. When ready to bake, top the dough with the remaining half of the cheese cubes. Add your diced onion, Capicola, and cheddar cheese, making sure to get plenty around the edges, where the dough meets the pan. Spread the pineapple in 4 rows of 3 then top with dollops of your sauce, you can also add the sauce after the bake.
Bake in the oven for 8 minutes. Then rotate the pan 180 degrees and continue to bake 7 to 9 minutes longer, or until the cheese caramelizes to a golden brown and the toppings are fully baked.
Using an offset spatula or bench blade, carefully slide it around the edge, between the crust and the side of the pan, and then lift the pizza out of the pan and slide it onto a cutting board. Garnish with the parsley. Let cool for 1 minute, then cut into 12 equal squares and serve.