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A Slice of Biddeford History: Pizza By Alex and the Hawaiian Pizza
Pizza By Alex is a local institution in the historic downtown of Biddeford, Maine. The restaurant’s interior is a preserved artifact of its time. It features wood paneling and simple booths that are functional and without modern embellishment. The space is a genuine reflection of its long history not a retro design choice.
The menu is focused. The primary offering is a personal sized pan pizza. I ordered the Hawaiian pizza to understand the product that has defined the restaurant for decades.
The pizza’s construction is its most notable feature. It is a single serving pizza cooked in an individual pan. This method produces a unique crust that is thick yet light with a distinct crispy texture on the bottom and a soft bready interior. The sauce has a characteristic sweetness that is a key part of its flavor profile. The product is a unique and consistent culinary artifact.
This consistency is the core of the restaurant’s origin story. I learned that Pizza By Alex was founded in 1960 by a man named Alex. The restaurant’s foundational principle is its unwavering commitment to the original 1960 recipe and method.
The Restaurant is not built on innovation. It is built on preservation. The pizza served today is the same as the pizza served on the day the restaurant opened. The unique qualities of the crust and sauce are a direct taste of that history.
Pizza By Alex is a successful and enduring establishment because of its singular focus on tradition. Its origin as a family business dedicated to a specific unchanged recipe defines its character completely. It is a living piece of culinary history.
Recreating the Hawaiian pizza: A Taste of Maine at Home
The beauty of Pizza By Alex’s Hawaiian pizza is its simplicity, which makes it an excellent candidate for a home-cooked version. While you might not be able to get the exact Biddeford magic, you can definitely get close.
The key is the Greek-style pan pizza. To replicate this, use a well-oiled, cast-iron skillet or a cake pan. This is what gives the crust its signature crunchy, golden bottom. For the dough, a simple pizza dough recipe will work, but for a true Greek-style crust, use one with a higher moisture content.
For the sauce, a simple, tangy tomato sauce is best. Don’t overload it with herbs and spices; a clean, bright tomato flavor is what you’re after. The cheese is also key: Pizza By Alex uses cheddar, which is not a common pizza cheese but is absolutely essential for recreating their flavor.
Finally, top the pizza with cubed ham and drained pineapple chunks. The amount is up to you, but be generous with both. Bake in a preheated oven at a high temperature until the crust is golden and the cheese is bubbly and slightly browned at the edges.
The result is a delicious, slightly nostalgic pizza that will transport you to a small town in Maine, proving that some of the world’s most memorable food experiences are often the simplest ones.
Chef’s Notes: Tropical Ham Pizza
• Let dough rest before shaping – This relaxes gluten and makes stretching easier. If it resists, bench-rest under a towel for 5–10 minutes.
• Use cornmeal for crisp texture – Dusting the pan with cornmeal prevents sticking and adds a subtle crunch to the base.
• Brush crust edges with oil before baking – This locks in moisture and promotes golden browning. For extra flavor, use garlic-herb butter post-bake.
• Layer toppings evenly – Distribute ham, pineapple, and bacon across the cheese to ensure balanced bites and prevent soggy spots.
• Rotate pan halfway through baking – This helps avoid uneven browning, especially in ovens with hot spots.
• Rest pizza before slicing – A brief 2–3 minute pause allows cheese to set and prevents runoff. Slice with a sharp wheel or chef’s knife.
• Swap pineapple for mango or pear – These offer a different sweet-savory twist. Try mango for tropical brightness or pear for mellow sweetness.
• Use fresh herbs for a flavor burst – Scatter basil or oregano just before baking or immediately after for aroma and color.
• Pair with a light salad – Arugula with lemon and olive oil balances the richness and adds a refreshing contrast.
• Freeze leftovers or prep ahead – Par-bake crusts and freeze with sauce and cheese. Add toppings fresh before final bake.
Tropical Ham Pizza
Get ready to thrill your taste buds with this vibrant Tropical Ham Pizza! Imagine a golden-crisp crust piled high with tangy pizza sauce, melty mozzarella, juicy pineapple tidbits, savory ham, and crunchy bacon—each bite is a burst of island-inspired flavor. This Easy Main Course from Italian tradition comes together in about 2 hours (including dough rise), but most of that time is hands-off. Perfect for pizza night, game day, or brunch, it’s freezer-friendly, family-approved, and guaranteed to become your new go-to. Channel your inner celebrity chef and dive in!
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Ingredients
- Dough Base
1 lb store-bought or homemade pizza dough, room temperature
2 Tbsp extra-virgin olive oil, divided
- Crisp Coating
1 Tbsp yellow cornmeal, for dusting
1 tsp fine sea salt, for dough seasoning
- Sauce Cheese Layer
3/4 cup jarred pizza sauce (about 180 ml)
1 lb shredded part-skim mozzarella
- Protein Fruit Toppings
6 oz cooked ham steak, diced
3/4 cup drained pineapple chunks (fresh or canned)
4 strips thick-cut bacon, cooked until crisp and crumbled
- Optional Garnish
Fresh basil or dried oregano, for finishing
- Alternative Ingredients
Gluten-free pizza crust replaces regular dough for a gluten-free diet.
Avocado oil or melted butter can substitute olive oil for dusting.
Homemade tomato-herb sauce in place of jarred pizza sauce for freshness.
Dairy-free shredded cheese swaps in for mozzarella to make it lactose-free.
Smoked turkey or plant-based ham can stand in for pork ham for a leaner or vegan option.
Mango chunks instead of pineapple for a different tropical twist.
Prosciutto or pancetta instead of bacon for an elevated saltiness.
Semolina flour can replace cornmeal on the peel to prevent sticking.
Directions
- Dough Rise Preheat – In a large bowl, coat your pizza dough with 1 Tbsp of oil, cover with plastic wrap, and let rest at room temperature for 30–45 minutes to relax the gluten. While it relaxes, position a rack in the center of your oven and preheat to 475°F (about 20 minutes). An even oven temperature ensures the crust bakes uniformly. (Total rest: 45 min)
- Stretch Shape Crust – Lightly oil a baking sheet and dust it with cornmeal. Transfer the dough to a floured surface, push out large air bubbles, then gently press or roll it into a 12-inch circle—aim for about 1/2-inch thickness. If the dough snaps back, let it bench-rest for 5–10 minutes under a clean towel before trying again. (Shaping: ~10 min)
- Sauce Cheese Spread – Brush the remaining 1 Tbsp olive oil around the outer edge to lock in moisture. Spoon pizza sauce evenly over the dough, leaving a 1-inch border. Sprinkle all of the shredded mozzarella in a uniform layer to promote even melting. (Assembly: ~5 min)
- Topping Arrangement – Distribute diced ham, pineapple chunks, and crumbled bacon across the cheese. For extra texture, add a light dusting of black pepper or red chili flakes. Optional: scatter fresh herbs over the top just before baking for a flavor burst. (Topping: ~3 min)
- Bake to Perfection – Slide the sheet into the preheated oven and bake for 14–15 minutes, or until the crust is golden and cheese bubbles with light browning. Rotate the pan halfway if your oven has hot spots. Once done, let the pizza rest on a wire rack for 2–3 minutes before slicing to prevent cheese runoff. (Baking: ~15 min, Rest: 3 min)
Equipment
- Chef’s Knife
- Cutting Board
- Mixing Bowls
- measuring cups and spoons
- pastry brush
- baking sheet
Notes
- • For a crunchier base, let your dough rest on the baking sheet for 5 minutes after shaping, then slide it onto a preheated pizza stone.
• Serve slices with a simple arugula salad dressed in lemon juice and olive oil for a refreshing contrast.
• Swap pineapple for mango or pear slices to experiment with sweet-savory profiles.
• Brush the crust edge with garlic-herb butter post-bake for a flavorful finish.
Nutrition Facts
- Serving Size: 1g
- Calories: 320kcal
- Fat: 15g
- Saturated Fat: 7g
- Trans Fat: 0g
- Polyunsaturated Fat: 1.5g
- Monounsaturated Fat: 4g
- Cholesterol: 45mg
- Sodium: 700mg
- Potassium: 250mg
- Carbohydrates: 34g
- Fiber: 2g
- Sugar: 4g
- Protein: 15g
- Vitamin A: 400IU
- Vitamin C: 2mg
- Calcium: 250mg
- Iron: 2mg
FAQs: Tropical Ham Pizza
How do I make the crust extra crispy?
For a crispier base, preheat a pizza stone or baking steel and slide the dough on directly. This technique is a signature tip from Pizza by Alex, ensuring each bite has that perfect crunch. Pizza by Alex always recommends letting the dough rest briefly before baking to maintain a crisp crust.
Can I use store-bought dough?
Yes, store-bought dough works well for a quick pizza night. Pizza by Alex often suggests using high-quality pre-made dough for convenience while still achieving great flavor. Even with store-bought dough, Pizza by Alex emphasizes proper stretching and resting for the best texture.
What cheese works best on this pizza?
Mozzarella is ideal for melt and stretch, but a blend with Monterey Jack or provolone works too. Pizza by Alex loves experimenting with cheese blends to enhance flavor. Following Pizza by Alex’s tips ensures the topping melts evenly without separating.
Can I swap the pineapple for other fruits?
Absolutely! Mango, pear, or even apple slices make a fun tropical twist. Pizza by Alex recommends experimenting while balancing sweetness and savory elements. The key is maintaining a ratio similar to Pizza by Alex’s original recipe for best flavor.
How long should I bake the pizza?
Bake in a preheated oven at 475°F for 14–15 minutes until cheese bubbles and crust is golden. Pizza by Alex stresses checking halfway to avoid hot spots. With Pizza by Alex’s timing, you get perfectly cooked toppings and a crisp base every time.
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