Dough Ingredients:

5 cups 00 Flour

2 cups water (room temperature)

½ teaspoon fresh yeast (¼ teaspoon dry yeast)

3 teaspoons salt

4 teaspoons coconut milk

2-3 tablespoons shredded (dry) coconut

1 teaspoon Crisco per pie

Dough Instructions:

1. Bloom yeast in water.

2. Add flour and mix slowly until water is absorbed into flour. Add coconut milk, mix until incorporated.

3. Add salt then mix for a few minutes, then slowly add shredded coconut and continue mixing until salt has been fully incorporated.

4. Stop the mixer to Autolyse dough for 20 minutes.

5. After Autolyse mix for 2 minutes and let dough go through a second autolyse for 20 minutes.

6. Mix one last time for 1 minute and remove from the mixer. Dough will be very wet, transfer dough into a container with a lid and rest in refrigeration for up to 30 minutes.

7. Fold your dough and place back into the container, cover the lid and refrigerate for 20-30 minutes. Repeat the folding process 3 times or more if dough is still too pliable. You will need to be able to form a dough ball. 

8. Cut your dough into 311.83 g/ 11 oz dough balls (Should render 2-3). Place your dough ball into the container to rest overnight in the refrigerator.

9. Remove dough balls from refrigeration 30 minutes prior to panning, let come to room temperature or just below (60-68ºF).

10. Grease up your Detroit pan with 1 tsp Crisco. Place one dough ball into the pan and push the dough out gently but firmly into the pan to each end and make sure that dough extends to the corners. Wrap the pan with a towel or plastic wrap for 2-4 hours in a warm area to proof.

11. Pre-Heat oven to 550ºF or 500ºF (if 550 is not an option)

12. To par bake, unwrap the pan, place it in the oven, and bake for 6-8 minutes (based on your temperature). Remove it from the oven and let cool

To Prep Toppings:

1. Remove cherry pits (gently), keeping the cherry stem. In a small saucepan, boil the cherries (with stem up) in coconut rum (enough to cover cherries) and 1/2 cup of granulated sugar 30-45 minutes.

2. Remove the cherries from rum and let cool on a cooling rack (place over a plate or pan for excess drippings).

3. Once cool, dip Cherries into granulated sugar to coat the exterior, place back onto the cooling rack.

4. Mix 1/2 cup of powdered sugar to 16 oz ricotta, set to the side.

5. If using heavy whipping cream, whip 1 cup in a mixer until fluffy. Add the whipped cream to sweetened ricotta and fold gently with a spatula until fully incorporated.

6. Place the cream into a piping bag, place in refrigerator for later.

7. Place the sheets of prosciutto on a baking sheet with parchment paper and bake in the oven (550 or 500ºF) for a few minutes until prosciutto becomes crisp (like bacon). Remove it from oven, let cool.

Assemble Pizza:

1. Using your cooled par-bake, line the edges with 3.5 oz of cheddar cheese, then layer brick or mozzarella cheese inside the cheddar line.

2. Add pineapple rings (or bits) on top then sprinkle brown sugar on top of pineapple (generously).

3. Bake at 550ºF (or 500ºF) for 7-9 minutes.

4. When done, remove the pizza from the pan and break the prosciutto into small bite-size bits, and layer on top of the pizza.

5. Using the cream piping bag (should be in the refrigerator until ready to use), cut tip and pipe strips on top of pizza at a diagonal. Then pipe more cream at a diagonal in the opposite direction, creating a lattice.

6. Place cherries on top.