Great White North Recipe

Activate and mix

In a large bowl or the bowl of a stand mixer, combine warm water (105–115°F / 40–46°C), instant yeast, and sugar. Let sit 2–3 minutes until slightly foamy. Add olive oil, then add flour and salt. If using a mixer, attach dough hook and mix on low until combined (about 2 minutes).

Knead

Increase mixer speed to medium and knead for 5–7 minutes until the dough is smooth and elastic. If kneading by hand, turn dough onto a lightly floured surface and knead 8–10 minutes.

First rise

Lightly oil a bowl, place the dough ball inside, cover with plastic wrap or a towel, and let rise in a warm draft-free place until doubled, about 1 to 1¼ hours.

Divide and rest

Punch down the risen dough, divide into two equal portions (for two 12" pizzas). Shape each into a tight ball, cover and rest 20–30 minutes at room temperature before stretching.

While the dough is rising, make the sauce. Heat 1 tablespoon olive oil in a small saucepan over medium heat. Add minced garlic and cook 30–45 seconds until fragrant (do not brown). Add crushed tomatoes and tomato paste, stir until combined.

Add dried oregano, dried basil, sugar, red pepper flakes, salt, and black pepper. Bring to a gentle simmer, reduce heat to low, and simmer 10–12 minutes, stirring occasionally, until slightly thickened and flavors meld. Taste and adjust seasoning. Remove from heat and let cool to room temperature before using (cooling prevents cheese from sliding).

Preheat oven to 500°F (260°C) or as hot as it will go; place a pizza stone or inverted baking sheet on the middle rack while the oven heats for at least 30 minutes. If using a conventional baking sheet, preheat oven to 475°F (245°C).

On a lightly floured surface, stretch or roll one dough ball into a 12" round. Transfer to a well-floured pizza peel or parchment-lined baking sheet.

Brush the dough edge lightly with about 1/2 tablespoon olive oil to promote browning. Spoon 1/2 cup of the signature sauce onto the center of the dough and spread evenly, leaving a 3/4"–1" border for the crust.

Evenly distribute half of the shredded pizza mozzarella (about 1.5 cups) over the sauced area. Scatter about half of the smoked ham (4 oz) across the cheese, tearing larger slices so they lay flat. Sprinkle about 1/2 cup shredded sharp cheddar evenly on top of the mozzarella. If using, add a light sprinkle of grated Parmesan (about 2 tablespoons).

Finish with a light crack of black pepper and a pinch (about 1/4 tsp) of dried oregano. Slide the pizza onto the preheated stone or place the sheet in the oven. Bake until the crust is golden and cheese is bubbly and starting to brown, 8–12 minutes depending on oven and stone temperature.

Remove pizza from oven and let rest 2–3 minutes. Brush the crust edge with the remaining olive oil (about 1/2 tablespoon) for shine. Slice and serve hot. Repeat assembly and bake steps for the second pizza.