Deep Dish Hawaiian Sourdough Pizza combines the tangy flavor of sourdough crust with the sweet and savory balance of pineapple and ham. The thick, hearty base creates a satisfying bite, making this twist a standout option for adventurous pizza lovers.
I am celebrating Pi Day with this deep dish pizza pie! The term “pizza pie” originated in the United States, where early Italian immigrants referred to pizza as a “pie” because of its round shape and the way it is sliced into triangular pieces like a fruit pie. This comparison made the unfamiliar dish more relatable to Americans, and the term “pizza pie” became a popular way to describe this beloved food.
Deep dish Hawaiian sourdough pizza is an inventive fusion that brings together bold flavors and textures. It has a thick, tangy sourdough crust which is perfect for the sweet and savory pairing of pineapple and ham. It’s a delicious twist on the classic Hawaiian style, perfect for those looking to elevate their pizza experience.
The Origins of Pineapple on Pizza
Pineapple first made its way onto pizza back in the 1960s. Sam Panopoulos, a Canadian restaurateur, wanted to experiment with sweet and savory flavors. Inspired by the sweet and savory combinations in Asian cuisine, the result was the Hawaiian pizza!
This pizza is famous (or infamous) for its blend of ham and pineapple. Ironically, it has nothing to do with Hawaiian. It was named after the pineapple brand used in the original creation. Since then, pineapple has sparked strong opinions and passionate debates among pizza fans everywhere.
The Argument for and against Pineapple on Pizza
Supporters of pineapple on pizza often praise the way the fruit’s sweetness balances salty and savory ingredients, like ham or bacon. It brings a refreshing burst that’s especially appealing for pizza lovers. Surprisingly, Hawaiian pizza remains one of the most popular choices on menus. This means that even though there’s a debate om both sides, many pizza lovers truly enjoy this flavor combination.
On the flip side, pizza purists argue that fruit has no place on a classic pie. Especially pineapple! Critics say the texture and sweetness disrupt the traditional savory harmony of pizza. Some even see it as a cultural affront to Italian culinary heritage. For these traditionalists fruit – especially pineapple – just doesn’t fit the pizza mold.
The Deep-Dish Hawaiian Sourdough Twist
Imagine taking this controversial Hawaiian pizza and giving it a bold makeover. Enter the tangy sourdough crust! This twist amps up the flavor and texture of this pizza. Imagine juicy pineapple with smoky ham on top of a hearty crust that’s crisp on the outside and tender on the inside. The sourdough adds a hint of tang that complements the sweet and salty toppings perfectly. The sourdough crust ensures that each bite is a unique experience.
Making Sourdough Crust with Fed vs Unfed (Discard) Starter
Should you use fed starter or discard? Both options make fantastic pizza. It just depends on how much sourdough flavor you want in your crust. And how much time you have to commit to making homemade sourdough pizza dough.
Fed starter leads to a lighter, airier crust and a stronger sourdough flavor. It’s worth the time to allow the dough to rise naturally which enhances the richness of the sourdough flavor. Depending on your starter this could take a while. But it’s great if you want to prep ahead of time. After the initial rise, you can pop it into the fridge to develop more sourdough flavor to bake later in the week.
If you’re using discard (or unfed starter), the crust will be denser but still delicious. It will have a milder sourdough tang. This type of dough also uses commercial yeast to help it rise. This shortens the time it takes for the dough to rise and be ready to use. If you’re short on time this is the option for you!
Best Pans for Deep Dish Pizza
Choosing the right pan makes all the difference. Classic deep-dish pans are round and have high sides. This makes them perfect for holding lots of toppings and cheese. Cast iron pans are great for heat retention and crisp edges. Nonstick pans offer easy release and cleanup. For me, a well-seasoned cast iron skillet is often the top pick. Now, if you want to go the Detroit style route, a nice rectangular baking pan works perfectly. I have a carbon steel pan I love and makes the crispiest crust.
Ingredients for making this Hawaiian Deep Dish Pizza
For the pizza dough – unfed sourdough starter (discard), all-purpose flour, whole wheat flour, water, instant yeast, vital what gluten, salt, pizza seasoning
For the pizza – crushed tomatoes (or pizza sauce), mozzarella cheese, diced ham, pineapple chunks in juice, red onion, Italian four cheese blend
Make the Sourdough Pizza Crust
For sourdough discard:
Place the sourdough starter with the flours, water, instant yeast, vital wheat gluten, salt, and pizza seasoning in the bowl of a stand mixer fitted with the dough hook. Mix to combine. Knead 7 minutes at a medium speed. Place the dough in a bowl coated with cooking spray and toss to coat. Cover with a linen towel and allow it to rise 3 to 4 hours. You can also put it in the fridge to cook the next day.
For fed starter:
Combine the starter with warm tap water and stir until the starter is mostly combined. Add the flours and use your hands or a dough whisk to form a shaggy dough. Let the dough rest for 30 minutes (autolyse). Sprinkle the dough with salt and pizza seasoning. The vital wheat gluten is optional but helps the protein content of the bread.
Perform a stretch and fold. Grab the dough and lift it up stretching the dough. Fold it over, and press it into the center of the dough. Turn the bowl a quarter turn and repeat until you have turned the dough all the way around. Repeat this process every 30 minutes until you’ve completed 4. Allow the dough to rise until it doubles. At this point you can divide the dough and prepare it for baking or put it in the fridge for more fermentation and a richer sourdough flavor.
Bake the Pizza
Preheat the oven to 400 F. Divide the dough in half. Roll or toss until the pizza crust is 12 inches around. Allow to rest 30 minutes to give the gluten time to rest and not be too tough.
Spread the dough into a cast iron pan or another skillet or baking pan. Spoon the crushed tomatoes around the pizza dough. Top with 1/2 cup of mozzarella cheese, ham, pineapple chunks, and onion. Sprinkle the four-cheese blend on top. Bake at 400 F for 15 to 18 minutes or until the cheese is bubbly and the crust is golden brown.
Trying Pineapple on Deep Dish Pizza
So, what happens when you actually taste a deep-dish Hawaiian sourdough pizza? The first bite is a surprise. There’s the tang of the crust highlighting the sweetness of the pineapple. Finally, the gooey cheese blends all these flavors together. Even skeptics might find themselves reaching for a second slice, as the combination is both comforting and scrumptious.
Final Verdict: To Pineapple or Not to Pineapple?
Pineapple on pizza isn’t just a fad. It’s a flavor adventure. Whether you’re a staunch traditionalist or an adventurous eater, a deep-dish Hawaiian sourdough pizza deserves a try. This pizza offers a complex medley of flavors in every bite. The crust has a tangy, slightly chewy texture that pairs beautifully with the sweet juiciness of the pineapple. The salty ham and savory cheese pull everything together, creating a rich and balanced taste profile. Each mouthful delivers a delightful contrast between sweet and savory, finished with a hint of herby seasoning from the dough.
Yield: 6
Deep Dish Hawaiian Sourdough Pizza
Prep Time: 4 hours30 minutes
Cook Time: 18 minutes
Total Time: 4 hours48 minutes
Looking for a unique twist on a classic pizza? Deep Dish Hawaiian Sourdough Pizza gives you all the flavor and texture you crave, without the boring crust. Packed with onions, pineapple, and ham it’s a family fave.
Ingredients
1 cup unfed sourdough starter (see notes)
2 cups unbleached, all-purpose flour
1/2 cup whole wheat flour
1/2 cup hot, tap water
1/2 teaspoon active instant yeast
1/2 teaspoon vital wheat gluten
1/2 teaspoon salt
1 teaspoon Pizza seasoning
1/2 cup crushed tomatoes
1/2 cup fat free mozzarella cheese
8 ounces lean ham, diced
1/2 cup pineapple chunks in juice, drained
1/2 cup red onion, thinly sliced
1/2 cup Italian four cheese blend
Instructions
Place the first 8 ingredients (sourdough starter through Pizza seasoning) in the mixing bowl of a stand mixer fitted with the dough hook. Mix to combine. Knead 7 minutes on medium speed. Place the dough in a bowl coated with cooking spray and toss to coat. Cover with a linen towel and allow to rise 3 to 4 hours or overnight in the refrigerator until doubled in size.
Preheat oven to 400.
Divide the dough in half. Roll or toss until the pizza crust is 12 inches around. Allow to rest 30 minutes.
Spread the dough into an electric skillet, cast iron pan, or another baking pan. Spoon the crushed tomatoes around the pizza dough. Top with 1/2 cup of mozzarella cheese, ham, pineapple chunks, and onion. Sprinkle the four-cheese blend on top and bake at 400 for 15 to 18 minutes or until the cheese is bubbly and the crust is golden brown.
Cut into 6 slices and serve.
Notes
Combine the starter with warm tap water and stir until the starter is mostly combined. Add the flours and use your hands or a dough whisk to form a shaggy dough. Let the dough rest for 30 minutes (autolyse). Sprinkle the dough with salt and pizza seasoning. The vital wheat gluten is optional but helps the protein content of the bread. Perform a stretch and fold. Grab the dough, lift and stretch the dough, fold it over, and press it into the center of the dough. Turn the bowl a quarter turn and repeat until you have turned the dough all the way around. Repeat this process every 30 minutes until you've completed 4. Allow the dough to rise until it doubles. At this point you can divide the dough and prepare it for baking or put it in the fridge for more fermentation and a richer sourdough flavor.
Make perfectly golden blueberry hand pies in your air fryer! These quick, handheld desserts are crispy, sweet, and can be made with fresh or canned filling — no oven needed.
