While in Hawaii, Chris enjoyed a kalua pork pizza called the "Steve McGarrett" several times over. I think he had it for four meals. That's a lotta pizza love. Here's a little variation on it. I wonder if it'll pass the mustard.
For the dough:
This is a no knead pizza dough I've been using from Jim Leahy's of Co. Pizza in NYC. But I've adjusted it slightly and added honey. It makes four 12" pizzas.
3 1/2 Cups bread flour
1 1/2 Cups warm water
1/4 tsp active dry yeast
1 1/2 tsp kosher salt
1 tsp clover honey
Mix together flour and salt in a large bowl. Add the yeast to the water and let sit until yeast is dissolved. Add water yeast mixture along with honey to the flour. Use a spatula to stir together until combined. Bring together into a ball with your hands. Cover the bowl with plastic wrap and set aside in a warm spot for 12-24 hours.
When ready to use, turn the dough out onto a floured surface. Separate into 4 equal balls. Using a rolling pin or stretching with your hands, form the balls of dough into 12" diameter rounds.
Since I am making several pizzas and using only one oven and one pizza stone, I par bake the pizza dough to make them easier to work with. This allows me to do all of them ahead of time, top them, and bake them one at a time without them sitting and sticking to any surface as the raw dough might.
Heat oven to 500f and put the pizza stone in the oven and allow it to heat up fully for about 20-30 minutes. Bake each dough for just 60 seconds.
For the pizza topping:
Store bought barbecue sauce (I used a new one for us - Rufus Teague Honey Sweet)
Roasted pork belly, which I bought at Kings Barbecue. You can buy roasted pork at most Chinese barbecue spots - the ones with the hanging ducks, chickens, etc in the windows.
Fresh pineapple, diced
Hawaiian sweet onions, thinly sliced
Mixture of whole milk mozzarella and smoked cheddar cheeses, shredded
Shred or cut the pork belly into small pieces. Saute the onions in a little bit of oil until they are caramelized.
To assemble the pizza, brush the pizza dough with the barbecue sauce, enough to coat it, but not drench it. Lay the pork pieces equally on top, followed by the onions and then the pineapple. Finish with a thin layer of the shredded cheese.
Bake the pizza in the 500f oven for 5-7 minutes or until cheese is bubbling. Let rest for just a minute before cutting.
The only improvement... Chris said more cheese. Remember.... until you hate yourself.