FOR THE DOUGH - 2 pizza discs (4 quarters each)
3/4 cup of warm water (180 ml)
1 tablet of fresh biological yeast (15 g) or 1 tablespoon of dry biological yeast
2 1/2 cups of all-purpose flour (300 g)
1/4 cup of olive oil (60 ml)
1 teaspoon of salt
Olive oil (for brushing)
FOR THE TOPPING
1 1/2 cups of mozzarella cheese, shredded coarse (150 g)
1 1/2 cups of gruyère cheese, grated coarse (150 g)
4 tablespoons of olive oil
400g Canadian pork loin, sliced
2 cups of pineapple chunks (400 g)
4 tablespoons of chopped green onion
Salt and black pepper to taste
FOR THE DOUGH - 2 pizza discs (4 quarters each)
3/4 cup of warm water (180 ml)
1 tablet of fresh biological yeast (15 g) or 1 tablespoon of dry biological yeast
2 1/2 cups of all-purpose flour (300 g)
1/4 cup of olive oil (60 ml)
1 teaspoon of salt
Olive oil (for brushing)
FOR THE TOPPING
1 1/2 cups of mozzarella cheese, shredded coarse (150 g)
1 1/2 cups of gruyère cheese, grated coarse (150 g)
4 tablespoons of olive oil
400g Canadian pork loin, sliced
2 cups of pineapple chunks (400 g)
4 tablespoons of chopped green onion
Salt and black pepper to taste
MAKE THE DOUGH:
1 Place the water in a bowl and add the yeast
2 Mix gently with a fork until dissolved
3 Add 1 cup of flour, olive oil, and salt
Mix vigorously with a spoon until smooth
Add another 1 cup of flour and mix well
The dough should release from the sides of the bowl and become sticky
4 Transfer to a clean surface dusted with remaining flour
Knead, incorporating flour gradually, until the dough releases from your hands, becomes smooth, and elastic
Make a ball with the dough and place it in a container with a capacity for 2 liters, brushed with olive oil
Cover with plastic wrap and let rise for 30 to 45 minutes, or double its volume
Deflate the dough with your hands, place on a floured surface, and knead for 1 minute
5 Divide the dough into two parts and, with a rolling pin, open it into two discs
6 Place each disc in an ungreased pizza pan, dusted with flour, and let rise for another 10 to 20 minutes
Bake in a preheated oven (250°C) for 20 minutes, or until the surface of the dough is firm (but not golden)
Remove and spread the topping
PREPARE THE TOPPING: in a large bowl, mix the cheeses and reserve
Brush the two discs of prepared dough with a little olive oil
Sprinkle half of the cheese over each disc, leaving 1.5 cm of border
Top with Canadian pork loin, pineapple, and green onion, season with salt and black pepper, and drizzle with remaining olive oil
Bake in a preheated oven (200°C) for 15 minutes, or until the crust is golden brown.
