For the Dough:
¾ cup water, heated to 115º
1 teaspoon instant dry yeast
2 cups bread flour
1½ teaspoons kosher salt
Olive oil, for greasing
For the Tomato Sauce:
1 tablespoon olive oil
1 garlic clove, minced
1 cup crushed tomatoes
1 teaspoon sugar
¼ teaspoon dried oregano
Kosher salt and freshly ground black pepper, to taste
For the Toppings:
1 cup (5 ounces) pineapple chunks
¼ cup hot sauce
7 ounces fresh mozzarella, torn into medium chunks
½ cup tomato sauce
4 ounces sliced ham, torn into pieces
1. Make the dough: In the bowl of a stand mixer fitted with a dough hook attachment, combine the water with the yeast and sugar. Let sit until frothy, 15 minutes. In a separate bowl, whisk together the flour and salt until fully incorporated. With the motor running, add the dry ingredients to the yeast and sugar, and mix until a smooth dough forms. Transfer to a greased bowl and cover with plastic wrap. Allow to sit in a warm place for 30 minutes.
2. Grease a 9-by-13-inch nonstick pan liberally with olive oil and stretch out the dough with your fingers to cover the pan entirely. Cover the pan with plastic wrap and let rest for 3 hours.
3. Meanwhile, make the tomato sauce: In a small saucepan, heat the olive oil over medium heat. Add the garlic and sauté until lightly golden, 1 to 2 minutes. Add the crushed tomatoes, sugar and oregano. Reduce the heat to a low simmer and cook for 15 minutes. Season with salt and pepper. Let cool.
4. Prepare the toppings: Preheat the oven to 500º. In a small bowl, toss the pineapple chunks with the hot sauce to coat, then marinate in the fridge for 1 hour.
5. Assemble the pizza by laying down the cheese over the dough, starting from the perimeter and working your way into the center. Spread two strips of marinara sauce lengthwise along the pizza. Top with pieces of torn ham and then chunks of the marinated pineapple.
6. Bake the pizza until the center is risen and the edges and cheese are golden brown, 15 to 17 minutes. Cut into squares and serve.