STEP 1/17
Turn the water in the microwave for 20 seconds to make it lukewarm.
And activate it by adding instant dry yeast.
STEP 2/17
After that, add salt and olives to dissolve salt, then add strong flour and mix well without powder.
STEP 3/17
Coat the dough with a little olive so that it doesn't stick.
And rest for 15 minutes.
STEP 4/17
After 15 minutes, knead and roll it round and ferment for 30 minutes.
(30 minutes after fermentation)
STEP 5/17
After 30 minutes, fold it in all directions.
STEP 6/17
Then, roll it again and ferment it for 30 minutes.
It's been fermented for an hour.
STEP 7/17
Wash cherry tomatoes and lucola thoroughly, soak in vinegar water for 5 minutes, and drain.
STEP 8/17
Cut the pineapple into the right size and cut the cherry tomatoes in half.
(Or just slice 1 tomato.)
STEP 9/17
Prepare an appropriate amount (50g) of pepperoni or salami.
STEP 10/17
Now preheat the oven to 230 for 20 minutes.
Cut the paper foil into a larger size than the pizza pan.
STEP 11/17
If you press the fermented dough with your finger, the hole remains.
The dough is so good.
STEP 12/17
Now spread the dough well to the size of the pan.
Make a hole with a fork and apply olive oil on it.
STEP 13/17
Spread 3 tablespoons of pizza sauce (tomato sauce) on top.
Preheat the oven to 230 for 10 minutes.
STEP 14/17
Now put 150g of pizza cheese on top and pepperoni on top.
STEP 15/17
Then place tomatoes and pineapples evenly and sprinkle 50g of remaining pizza cheese on top.
Bake in the oven at 230 for 15-20 minutes.
STEP 16/17
It's a Hawaiian pizza that's delicious even if you just eat it.
STEP 17/17
Put the drained lucola on top of it and you're done with the lucola Hawaiian pizza. :)