Detroit Hawaiian

Name: Detroit Hawaiian
Prep time: 15 min
Cook time: 15 min
Total time: 26 h 45 min
Yield: 4 servings
Cuisine: Detroit
Ingredients: 232 g King Arthur Bread Flour; 163 g water; 5.8 g salt; 1.6 g yeast; 9 g oil; 3 g sugar; 1 ball Pizza dough (see formula above); 300g Brick cheese or mozz/Muenster mix; 150g, diced Ham or Canadian bacon; 150g, drained Pineapple chunks; 100 g Cooked tomato sauce (For stripes on top)

Ham and pineapple in a Detroit pan. The caramelized pineapple makes this version actually good.

Recipe by the Pizza Planet team · Published February 14, 2026

Prep + bake 30 min · Dough schedule 26 h 15 min · Total 26 h 45 min4 servings

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Pineapple on a Detroit divides people, and the objection is usually moisture rather than taste. The trick is pre-roasting the pineapple to drive off water, or at minimum patting it bone-dry with paper towels for a full minute. Wet pineapple ruins a Detroit because the dough at the bottom turns to mush. Once you solve the moisture problem, the caramelized pineapple cooked into the cheese-frico edge is genuinely incredible — like the best part of a glazed ham sandwich. Add jalapeño slices for the sweet-spicy-salty version. Skip the drying step and you get exactly the soggy middle this style is least forgiving of.

Flour: King Arthur Bread Flour (12.7% protein) — read the review

Dough Formula

Dough formula in grams and baker's percentage
Ingredient	Grams	Baker's %
Flour (12.7% protein)	232 g	100.0%
Water	163 g	70.3%
Salt	5.8 g	2.5%
Yeast	1.6 g	0.7%
Oil	9 g	3.9%
Sugar	3 g	1.3%

Makes 1 ball of ≈415 g

Ingredients

Dough

•1 ball Pizza dough (see formula above)

Toppings

•300g Brick cheese or mozz/Muenster mix
•150g, diced Ham or Canadian bacon
•150g, drained Pineapple chunks
•100 g Cooked tomato sauce — For stripes on top

Instructions

1
Make the dough: mix per the formula above, then follow the calculator schedule for Detroit — 26 h bulk/cold ferment before shaping (hands-on 20 min).
2
Press dough into oiled pan, let rise 30-45 min.
3
Add cheese to edges, then distribute ham and pineapple.
4
Bake at 260-290°C (500-550°F) for 12-15 minutes.
5
Add sauce stripes and serve.

Tips

→Hands-on time is about 30 minutes; allow the dough its full ferment — see the calculator schedule
→Pat pineapple VERY dry — excess moisture is the enemy
→The caramelized pineapple bits at the edges are incredible
→Try adding jalapeño for sweet-spicy-salty trifecta

🎬

How to Make Detroit Hawaiian

Video coming soon

Shop this bake

Flour
King Arthur Bread Flour
The first bag to buy if you bake in a domestic oven. At 12.7% protein with added amylase on the label it gives you chew and colour at 250 °C, which is exactly what an unmalted 00 will not.
$14.32· as of Aug 30, 2026
i
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Ingredient
SAF Instant Yeast
Instant, so it goes in dry with the flour: no warm-water step means no step at which the yeast can be cooked, which is where an active-dry dough most often dies.
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Equipment
Original Baking Steel
6.4 mm is the home compromise: enough stored heat to bake two pies back to back, in a slab that will never crack the way a cordierite stone eventually does.
$139.00· as of Aug 30, 2026
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Product prices and availability are accurate as of the date/time indicated and are subject to change. Any price and availability information displayed on Amazon.com at the time of purchase will apply to the purchase of this product.
Affiliate link — we earn a small commission at no extra cost to you.
Check price on Amazon →Read the review →