Entree: Canada – Montreal – Montreal-Style Pizza (Thick-crusted, slightly sweet-sauced pizza style from Montreal with generous cheese and crisped edges)

Serving Size: 4

Approximate Time

Prep 1 hr 45 min

Cook 14 min

Total 2 hrs

Ingredients

- 3 1/2 cups (440 g) bread flour
- 1 1/4 cups (300 ml) warm water (about 105–115°F / 40–46°C)
- 2 1/4 tsp (7 g) active dry yeast (1 packet)
- 1 tbsp (12 g) granulated sugar
- 2 tsp (12 g) salt
- 2 tbsp (30 ml) olive oil for dough
- 1 tbsp (15 ml) olive oil for pan
- 1 1/2 cups (360 g) canned crushed tomatoes
- 2 tbsp (30 g) tomato paste
- 1 tbsp (12 g) granulated sugar (sauce)
- 1 tsp (2 g) dried oregano
- 2 cloves (6 g) garlic, minced
- 16 oz (454 g) shredded low-moisture mozzarella
- 4 oz (115 g) sharp cheddar, shredded
- 2 oz (57 g) sliced pepperoni (optional)
- 4 oz (115 g) sliced mushrooms (optional)
- 1 small green bell pepper, thinly sliced (~4 oz / 115 g) (optional)
- 1/2 tsp (2.5 g) coarse salt for finishing
- Freshly ground black pepper to taste

Instructions

1. Step 1: Make the dough — in a large bowl whisk warm water, yeast, and sugar; let sit 5 minutes until foamy. Add flour, salt, and 2 tbsp (30 ml) olive oil; mix until a shaggy dough forms then knead 8–10 minutes until smooth and elastic. Place in a lightly oiled bowl, cover, and let rise 1 to 1 1/2 hours until doubled.
2. Step 2: Make the sauce — in a small saucepan heat 1 tbsp (15 ml) olive oil over medium heat, add minced garlic and cook 30 seconds, stir in crushed tomatoes, tomato paste, 1 tbsp (12 g) sugar, oregano, and a pinch of salt; simmer 10 minutes until slightly thickened. Adjust salt and pepper; set aside to cool.
3. Step 3: Preheat oven — place a pizza stone or heavy baking sheet in the oven and preheat to 500°F (260°C) for at least 45 minutes. If using a baking steel or steel pan, preheat similarly.
4. Step 4: Shape the crust — punch down the risen dough and divide into two equal portions for two medium pizzas or keep whole for a large pizza. On a lightly floured surface, stretch or roll to about 12–14 inches (30–35 cm) for medium, leaving a slightly thicker rim.
5. Step 5: Assemble — transfer dough to a well-floured peel or an inverted baking sheet; brush edges lightly with oil. Spread a thin, even layer of tomato sauce leaving the rim bare. Sprinkle mozzarella evenly, add cheddar, and distribute pepperoni, mushrooms, and peppers if using.
6. Step 6: Bake — slide pizza onto the preheated stone or sheet and bake 8–14 minutes until cheese is bubbly and edges are blistered and golden (time varies with oven and thickness). Rotate once if needed for even browning.
7. Step 7: Finish and serve — remove, sprinkle with coarse salt and a few grinds of black pepper, let rest 2 minutes, then slice (traditional Montreal cutting into squares is optional) and serve hot.