夏威夷披萨配菠萝和萨拉米

做面团：在一个大碗中，搅拌面粉和酵母。将面粉混合物堆在碗中。将水加入面粉堆周围的碗中。慢慢搅拌水，同时逐渐将面粉从桩中敲入水中。它应该开始变得蓬松。用您的手折叠并揉成碗中的面团，直到形成一个粗糙的球，如果面团不融合在一起，就会在茶匙中加入更多的水。用毛巾盖住碗，让面团休息20分钟，使面筋结合并激活。

Sprinkle the salt on top of the dough. Gently press into the dough and begin to gently squeeze and knead the dough until it no longer feels grainy, about 4 minutes. Add the oil and sprinkle lightly with flour; squeeze the dough and knead it until the oil is absorbed, about 4 minutes. Once the ball is mostly smooth, transfer to a work surface and let rest for 2 minutes.

用一点点面粉将面团粉到面团，然后开始伸展，折叠并揉面团，直到非常光滑，约5分钟。用厨房毛巾盖住，静置5分钟。当您可以拉一块面团并且不会破裂，而是会形成一个透明的窗玻璃时，面团就可以准备好了。

使用长凳刮刀或大刀，将面团切成4个均匀的碎片。揉个每个，形成一个光滑的球，然后将底部边缘捏在一起。将每个回合放入一个易油的品脱大小的塑料容器中。覆盖并冷藏过夜（或最多5天）。

做披萨：将面团从冰箱中取出，然后在室温下休息一个小时。同时，将烤箱架安排在距热源约4英寸的烤箱架（烤箱的顶部或底部，具体取决于您的烤箱类型）。在架子上放置一个比萨饼，披萨石或无框或倒置烤盘。将烤箱预热至500°F；让它加热45分钟。

Meanwhile, make the sauce: Pour the tomatoes into a large bowl. Using an immersion blender, gently break down the tomatoes (you can also do this with your hands). Mix in a pinch of oregano and up to 2 tablespoons of water if needed to thin sauce. Place the sliced mozzarella in a bowl lined with paper towels to drain the extra moisture from the cheese.

When the oven is fully preheated, proceed with assembling your pizzas. Place a handful of semolina into a medium bowl. Add 1 dough round to the bowl and turn to coat. Sprinkle a work surface with semolina and stretch or roll the dough round into a 10- to 12-inch round. Sprinkle semolina flour on a pizza peel or rimless baking sheet and set the dough on top. Top with about 6 tablespoons of the sauce, spreading it over the dough in ever-expanding circles with the back of a spoon and leaving a 1/2-inch border. Sprinkle with some of the pecorino and top evenly with 1 ounce of the salami slices. Top evenly with 3 ounces of mozzarella and ¼ cup of pineapple.

小心地将披萨从果皮上滑到披萨石。烘烤直到地壳变成金黄色，将披萨旋转到半到8分钟的烘烤中途。将比萨饼滑回果皮，然后将其转移到切菜板上。快速切片比萨饼，立即食用。重复剩下的面团，调味料和浇头，制作三个披萨。