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Il Peccato d’Oro – Pizza Hawaii with Pineapple & Prosciutto Cotto

In Naples a Nonna is quietly shedding a tear – yet we elevate this secret sin with seared caramelized fresh pineapple and fine Prosciutto Cotto to true gourmet level.

Step-by-Step Instructions

1. Prepare the dough: Add water to a bowl and completely dissolve the fresh yeast in it. Add the flour and mix roughly, then incorporate the salt. Knead the dough for 10–12 minutes until it is smooth, elastic, and only slightly tacky. Target dough temperature: about 23–24 °C.
2. Bulk fermentation & cold retardation: Let the dough rest covered for 20 minutes, gently stretch and fold once, then shape into a ball. Allow to rise at room temperature for 1 hour. Then divide into 4 pieces of about 250 g each, shape into rounds, place in airtight boxes, and let mature in the fridge for 24–48 hours.
3. Prepare the topping: Hand-crush the San Marzano tomatoes and mix only with 5 g of salt – no herbs, no onions, no opera. Drain the Fior di Latte well and tear into strips or cubes to prevent the pizza from becoming watery.
4. Refine the pineapple: Peel the fresh pineapple, remove the core, and cut into thin slices or small elegant pieces. In a hot pan with a little olive oil, briefly roast, caramelizing lightly with brown sugar, a pinch of chili, and a hint of rosemary for 1–2 minutes. It should turn golden, not jammy – we are making gourmet, not dessert.
5. Oven & dough pieces: Take the dough pieces out of the fridge 2–3 hours before baking. Preheat the oven with a pizza stone or steel to the maximum, ideally for 45–60 minutes. Household oven: as hot as possible, usually 270–300 °C. Wood oven: about 430–460 °C at the stone for true Neapolitan dynamics.
6. Shape & top: Carefully place a dough piece in semola and press from the inside out to leave an airy edge. Do not degas with a rolling pin, or not only will the Nonna cry, but also the crumb. Spread a little tomato sauce, distribute the Fior di Latte, place some pieces of Prosciutto Cotto and the caramelized pineapple on top. Before sliding in, quickly check if the curtains are closed to prevent any Italian neighbor from passing by...
7. Bake: Bake in the wood oven for 60–90 seconds, turning if necessary. In a household oven, slide the pizza onto steel or stone and bake for 5–8 minutes, depending on the heat. If you can turn on the top heat or grill, it gives the edge even more leopard spotting and aristocratic color.
8. Finale: After baking, finish with fresh basil and lightly drizzle with olive oil. Serve immediately – sweet, salty, juicy, smoky, with cheeky caramelized fruit and tender Prosciutto Cotto. A forbidden liaison, but Mamma mia, what a delight.