Hawaiian Pineapple-Juice Pizza Dough

Step by step

1. Pour the water, pineapple juice, olive oil, and sugar into the breadmaker pan. The pineapple should smell fresh and clean, not syrupy; that restrained fruit note is the soul of this dough.
2. Add the POLSELLI Classica Type 00 flour in an even layer. Place the SWEET GINGER or kosher salt along one side, then make a shallow well in the center of the flour and add the yeast without letting it touch the liquid or salt yet.
3. Run the breadmaker’s Dough cycle, typically 90 minutes. Check after 8–10 minutes of kneading: the dough should be smooth, supple, and slightly tacky while clearing the sides of the pan. If it smears like batter, add flour 1 tablespoon at a time; if stiff or dry, add water 1 teaspoon at a time.
4. When the cycle ends, turn the dough onto a lightly oiled surface and divide it into four equal portions, about 10 1/4 ounces (292 g) each. Shape each into a tight, smooth ball by drawing the edges underneath; treat that surface gently because an unbroken skin helps the dough stretch cleanly.
5. Set the balls in lightly oiled covered containers and rest at room temperature for 45–60 minutes, until relaxed and slightly puffy. Alternatively, refrigerate immediately for up to 48 hours, then bring to room temperature for 90–120 minutes before stretching.
6. Preheat the pizza oven to a moderate 700–750°F (370–400°C), with the stone near 650–700°F (345–370°C). This dough contains pineapple sugars, so it should bake at a slightly gentler temperature than a lean Neapolitan dough or the bottom can scorch before the center sets.
7. On a lightly floured surface, press one dough ball outward from the center, leaving a narrow rim, then stretch it to a 10- to 12-inch round. Do not use a rolling pin; those precious fermentation bubbles belong in the crust.
8. Dress and bake the stretched dough according to your pizza plan, turning every 20–30 seconds for even color. Expect roughly 2–4 minutes per pizza, depending on the oven; remove it when the rim is inflated and deeply golden with scattered dark blisters, not a burned underside. Repeat with the remaining dough balls. DUNZO!