Hawaiian-Thai Sweet Chili Pineapple Pizza

Step by step

1. Pour the lukewarm water and olive oil into the breadmaker pan. Add the POLSELLI Classica flour, sugar, and kosher salt, keeping the salt toward one side. Make a shallow well in the center of the flour and add the yeast there, the way my mother used to tuck something precious safely beneath a kitchen towel.
2. Run the breadmaker’s dough cycle, typically 90 minutes. Check after 8 minutes of kneading: the dough should be soft, smooth, and slightly tacky while clearing most of the pan. If it looks soupy, add reserved flour 1 teaspoon at a time; if stiff or crumbly, add water 1 teaspoon at a time.
3. When the cycle ends, turn the dough onto a lightly floured counter and divide it into 2 equal pieces. Shape each into a smooth ball, cover, and rest for 45 to 60 minutes, until relaxed and slightly puffy. Meanwhile, preheat the pizza oven with its stone to 750–800°F for at least 30 minutes, or as directed by the oven manufacturer.
4. Stir together the crushed tomatoes, Thai sweet chili sauce, and grated garlic. In another bowl, toss the mozzarella with the cornstarch; that whisper of starch acts as a binder, helping the cheese melt evenly instead of leaving little pools of oil. Keep the pineapple well dried so the crust stays proud rather than soggy.
5. Working with one dough ball at a time, press from the center outward, leaving a 1/2-inch rim. Stretch gently over your knuckles into a 10-inch round; do not use a rolling pin. Dust the pizza peel lightly with POLSELLI flour and set the dough on top, then give the peel a quick shake to confirm it slides.
6. Spread half the sauce in a thin layer over the dough, leaving the rim bare. Add half the mozzarella, ham, pineapple, and red onion in an even but restrained layer. Launch immediately onto the hot stone.
7. Bake for 2 to 4 minutes, turning the pizza every 20 to 30 seconds after the crust begins to set. Remove it when the rim is inflated and char-speckled, the bottom is crisp with no raw flour patches, and the cheese is fully melted. Let the oven floor recover its heat, then shape, top, and bake the second pizza in the same way.
8. Move both pizzas off the heat, scatter with torn Thai basil, and finish just before serving with the measured Salted Perfection LIME ZEST—or its measured kosher salt and fresh lime-zest alternative. Slice while the crust still crackles and the kitchen smells like a summer evening you wish had lasted longer. DUNZO!