Randy Chandler
Hawaiian pizza is a sweet and savoury combination of pineapple, ham, and cheese. While it is a controversial choice, with pineapple on pizza being a point of disagreement, it is also one of the most ordered pizzas. The type of cheese used on a Hawaiian pizza is a topic of debate, with some preferring mozzarella, and others a blend of cheeses.
| Characteristics | Values |
|---|---|
| Cheese | Mozzarella, Cheddar, Provolone |
| Cheese Texture | Melty, bubbly, stretchy |
| Cheese Amount | Generous |
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What You'll Learn
Mozzarella vs. cheddar
Hawaiian pizza is a combination of pineapple, cheese, ham, and bacon. While there is no standard type of cheese used in Hawaiian pizza, mozzarella is a popular choice for pizzas in general.
Mozzarella and cheddar are two of the most popular types of cheese in the world. They are both versatile and enhance the taste of many dishes, from pizzas to sandwiches and beyond. Despite their popularity, these two cheeses differ in several ways.
Mozzarella is a soft, stretchy, and smooth cheese, ideal for dishes that require a lot of melting, such as pizzas, lasagnas, and pasta bakes. It is made from buffalo or cow's milk and originated in Italy. Its mild, slightly creamy flavour makes it perfect for recipes where the cheese needs to blend with other flavours. Mozzarella is generally white or pale in colour due to its fresh ingredients and lack of ageing. It has a longer shelf life compared to other cheeses and can be stored in the refrigerator for up to a month or even longer.
On the other hand, cheddar has roots in England and is produced globally. It is made from cow's milk and is aged to enhance its flavour and texture. The ageing process gives cheddar a sharper, sometimes tangy taste and a more crumbly texture. The colour of cheddar is usually yellow or orange, often due to the natural additive annatto. Cheddar has a firmer texture, especially as it ages, making it ideal for slicing and grating.
In terms of nutritional content, cheddar generally has more calories, fat, and protein than mozzarella. It also contains more calcium and vitamin A, while mozzarella provides more vitamin B12 and iodine. Cheddar is also more likely to be pasteurized than mozzarella.
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Fresh vs. canned pineapple
Hawaiian pizza is a variety of pizza that combines pineapple, cheese, and ham. Bacon is also a common ingredient, though not traditional. The pizza dough recipe for a Hawaiian pizza typically yields about 2 pounds of dough, which is enough for two 12-inch pizzas.
Now, when it comes to the pineapple, you can use either fresh or canned pineapple chunks. Let's look at the pros and cons of each:
Fresh Pineapple
Fresh pineapple is often considered a superior product with a better flavor. It contains health-promoting antioxidants, digestive enzymes that may support gut health, and a natural source of sugar and carbohydrates for energy. It also has a higher amount of vitamin C, with a daily value of 60% compared to 28% in canned pineapple. Additionally, fresh pineapple contains vitamin B and thiamine, which assist with energy levels and metabolizing food.
However, fresh pineapple can be more expensive and may not always be available or convenient. It also has a shorter shelf life than canned pineapple and can be intimidating to cut and prepare.
Canned Pineapple
Canned pineapple is a convenient and cost-effective option, often costing a fraction of the price of fresh pineapple. It can be just as nutritious as fresh pineapple, sometimes even more so, as it is often preserved at peak freshness. Canned pineapple is also a great way to ensure a longer shelf life and consistent availability.
However, canned pineapple may be packed in sugar-sweetened syrup, resulting in a higher sugar content. The added heat during the canning process reduces the vitamin C content, and it also destroys a beneficial anti-inflammatory enzyme called bromelain.
In conclusion, both fresh and canned pineapple are suitable for a Hawaiian pizza, and the choice depends on your personal preference, availability, and nutritional considerations. Fresh pineapple offers a better flavor and higher vitamin C content, while canned pineapple is more convenient and affordable, ensuring a consistent supply of this tasty tropical fruit.
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Canadian bacon vs. regular bacon
Hawaiian pizza is a combination of pineapple, cheese, and ham. However, some recipes also include bacon as an additional topping.
Now, let's delve into the differences between Canadian bacon and regular bacon.
Canadian bacon, also known as "back bacon" or "peameal bacon", is cut from the loin of the pig, resulting in rounded slices rather than strips. It is leaner than regular bacon and has a tender, juicy texture even when fried. Canadian bacon may be cured in a quick brine and sometimes smoked, but not always. In Canada, it is customary to roll the loin in ground yellow peas or cornmeal before slicing, giving it the "`peameal` label". This variety of bacon has a sweet flavor and is commonly used in breakfast dishes such as eggs Benedict, breakfast hash, or alongside pancakes. It can also be used as a pizza topping, adding a unique twist to traditional bacon recipes.
On the other hand, regular bacon, also known as "American bacon" or "streaky bacon", comes from the fatty belly of the pig. It is characterized by streaks of fat running through it and is typically cured and smoked. Regular bacon is widely popular in the United States and is commonly used in various dishes, including the beloved Hawaiian pizza.
While both types of bacon have their unique characteristics, they are both delicious and versatile ingredients that can enhance a variety of recipes, including pizzas, breakfast dishes, and more.
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Olive oil to prevent sogginess
Hawaiian pizza is a delicious combination of pineapple, cheese, ham, and bacon. It is often made with a homemade crust and can be customized with additional toppings such as onions or Canadian bacon.
Now, let's talk about preventing sogginess with olive oil. Olive oil plays a crucial role in enhancing the flavor and texture of pizza. When used in pizza dough, olive oil acts as a natural barrier between the crust and the sauce, minimizing sogginess and promoting crispness. The oil helps to create a crispy, browned exterior by frying the outer layer of the dough and accelerating the Maillard reaction during baking.
To use olive oil effectively for this purpose, it is recommended to choose a high-quality extra virgin olive oil and apply it judiciously. Brush or drizzle a thin coating of olive oil onto the stretched dough, using about 1-2 teaspoons for a 12-inch crust. Spread it evenly across the surface and edges to prevent oil pooling. This technique is especially useful for thin-crust pizzas, as thicker crusts may absorb the oil without achieving the desired crispness.
In addition to preventing sogginess, olive oil boosts the nutritional value of pizza. It contains unsaturated fats that lower bad cholesterol and promote good cholesterol, contributing to heart health. Olive oil is also packed with plant compounds and vitamin E, which support immune function. Its use in pizza dough adds flavor and moisture, making the dough easier to work with and enhancing the overall taste experience.
When selecting olive oil for pizza, consider purchasing premium extra virgin olive oil (EVOO) to enjoy unmatched flavor and health benefits. However, keep in mind that the amount of oil used should be controlled to avoid a greasy pizza. Experiment with different amounts and types of oil to find what works best for your recipe.
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The best pizza dough recipe
Yes, Hawaiian pizza does include cheese. The pizza typically combines pineapple, cheese, ham, and bacon.
Now that we've established that Hawaiian pizza has cheese, let's move on to the pizza dough recipe. This recipe is simple, requiring just six basic ingredients and no fancy equipment. You can use a stand mixer if you have one, but it's not necessary. Here's what you'll need:
- 1 cup (125g) of flour (all-purpose or bread flour)
- Instant yeast (2 1/4 teaspoons or 1 standard packet)
- Sugar
- Salt
- Olive oil
- 1 and 1/3 cups (320ml) of warm water (between 100-110°F or 38-43°C)
Optional ingredients include:
- Garlic powder
- Dried basil
- Whisk together the flour, yeast, sugar, and salt in a large bowl. If using, add the garlic powder and dried basil.
- Add the olive oil and warm water to the dry ingredients and stir until a dough forms a ball. You can do this by hand or with a wooden spoon.
- Knead the dough on a lightly floured surface until it becomes smooth and elastic, which should take about 4 minutes.
- Cover the dough and let it rest for about 10 minutes.
- Stretch and pat the dough with floured hands to fill a greased 12-inch pizza pan or baking sheet.
- Add your favorite pizza sauce and toppings. For a Hawaiian pizza, spread cheese, Canadian bacon or regular bacon, ham, and pineapple over the sauce.
- Bake the pizza in an oven preheated to 425°F for about 15 minutes. If your pizza has a lot of toppings, it may need a few extra minutes in the oven.
- Let the pizza cool for a minute or so before slicing and serving.
And that's it! You now have a delicious, homemade Hawaiian pizza with a soft and chewy crust. Enjoy!
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Frequently asked questions
A Hawaiian pizza typically has mozzarella cheese. However, some people prefer a blend of cheeses, such as mozzarella and cheddar or mozzarella and provolone.
A classic Hawaiian pizza combines cheese, cooked ham, pineapple, and bacon. Some recipes also include toppings such as jalapeños, pepperoni, onions, oregano, and Italian seasoning.
A Hawaiian pizza typically has a thick, homemade crust. However, some people prefer a thin crust.
