Hawaiian Pineapple-Ginger Pizza Dough

Step by step

1. Pour the water, canned pineapple juice, and olive oil into the breadmaker pan. That little splash of pineapple should whisper from the finished crust, not turn the dough into dessert.
2. Add 2 cups plus 14 tablespoons of the POLSELLI Classica Type 00 Double Zero Flour, reserving the final 2 tablespoons for shaping. Scatter the sugar and either Salted Perfection SWEET GINGER or the measured fine kosher salt over the flour. Make a shallow well in the center and add the yeast without letting it touch the liquid yet.
3. Fit the pan into the breadmaker and run the standard Dough cycle, generally 1 1/2 hours; follow the machine manufacturer's ingredient order if it differs. Check after 5 minutes of kneading: the dough should look soft, smooth, and slightly tacky while clearing most of the pan. If wet enough to smear, add reserved flour 1 teaspoon at a time; if stiff or crumbly, add water 1 teaspoon at a time.
4. When the cycle ends and the dough has roughly doubled, turn it onto a surface dusted with some of the reserved flour. Divide it into 2 equal pieces, gently draw the edges beneath each piece to form a taut ball, and cover. Let the dough rest 45–60 minutes, until relaxed enough to stretch without snapping back—the way dough used to wait beneath a towel while the whole house slowly found its way to the kitchen.
5. About 30 minutes before baking, heat the pizza oven according to its instructions, targeting a stone temperature of 700–750°F. On the remaining reserved flour, press and stretch each ball into an 11-inch round, leaving a slightly thicker rim; avoid a rolling pin so the air from the rise remains in the border.
6. Bake each shaped dough separately in the pizza oven, either plain as requested or after adding toppings of your choice, turning frequently for even color. At 700–750°F, expect about 2–4 minutes; remove it when the rim is inflated with deep golden spotting and the underside is firm and browned. Let the crust stand for 1 minute before cutting or building the next chapter of the pie—DUNZO!