Hawaiian-style pizza

Ingredients:

Pizza dough:

• 3-4 grams of yeast
• 10 grams of sugar
• 450 g of water
• 1/4 cup olive oil
• 14 grams of salt
• 900 g of premium wheat flour
• 1/4 cup corn flour

Tomato sauce:

• 4 ripe red tomatoes, peeled, seeded and chopped
• 1 tbsp chopped roasted garlic
• 1/4 cup chopped red onion
• 2 tbsp finely chopped onion
• 2 tablespoons taro root oil or olive oil
• 1 teaspoon of salt
• 1 teaspoon black pepper
• Yellow tomato sauce:
  2 ripe yellow tomatoes, peeled, seeded and chopped
• 1 teaspoon crushed garlic
• 1 tbsp chopped fresh parsley
• 1 teaspoon chopped fresh thyme
• 1 teaspoon of salt
• 1 teaspoon black pepper

Kalua Pork:

• 2.3 kg of pork shoulder with neck
• 1.5 tbsp liquid smoke
• 2.5 tbsp sea salt
• 3 cups chicken broth
• 10 cordyline leaves or cabbage leaves

Filling:

• 85 gr. grated fontina cheese
• 30 gr. grated parmesan

Preparation:

1. Place the yeast and sugar in the bowl of a stand mixer and pour in 1 cup of water. Dissolve the yeast. Add the flour, olive oil, and salt and mix on low speed with a dough hook until a ball forms. Reduce the speed to medium and knead for another 1-2 minutes until the dough is smooth and elastic. Place the dough in a lightly oiled bowl or saucepan, cover, and let it rise for about 4 hours.
2. To prepare tomato saucePlace all ingredients in a mixer bowl, mix well, and add the spices. Let the sauce simmer for about 30 minutes or longer.
   
   To prepare yellow tomato sauce Combine all ingredients in a blender and puree. Add spices.
3. Preheat the oven to 180°C. Rub the pork with liquid smoke and season with sea salt. Place half the leaves in a baking dish and top with the pork. Add chicken broth, being careful not to pour it over the pork to avoid washing away the spices.
   
   Cover with the remaining leaves. Cover the dish tightly with foil or a baking sheet and bake for about 3.5 hours. Cook the pork to a minimum internal temperature of 165°F (74°C). The finished meat should be easily flaked and very juicy.
4. To make the pizza, stretch or roll the dough to a thickness of about 0.5 cm. Transfer the crust to a pizza peel dusted with cornmeal.
   
   Spread the pizza evenly with yellow tomato sauce. Top with fontina cheese, sliced ​​pork, tomato mixture, and a sprinkle of grated Parmesan cheese.
   
   Place the pizza in a hot oven, rotating it occasionally, until the crust is evenly browned and the bottom is golden. Remove from the oven, slice, and serve.