A cold, creamy garlic dipping sauce for pizza crusts, rolls and fries: mayonnaise and sour cream with fresh garlic and a squeeze of lemon, in the style of the Pizza Pizza garlic dip.

Pizza Pizza Creamy Garlic Dip (Copycat)

Soft, baked, handheld pizza rolls: pepperoni and mozzarella rolled up in pillowy pizza dough, brushed with garlic butter, with a creamy garlic version in the style of the Pizza Pizza snack.

Pizza Pizza Rolls (Copycat)

Cheese or Pepperoni Slice

Large Pizza

A thick, slightly sweet, herby tomato pizza sauce in the style of a Canadian pizza chain: tomato sauce and paste, garlic, oregano and basil, simmered for 15 minutes. Makes enough for three large pizzas.

Pizza Pizza Sauce (Copycat)

Poutine

X-Large Pizza

Tots

Fries

Chicken Sandwiches

Popcorn Chicken

Individually Packaged Slices

16" X-Large Pizza

14" Large Pizza

In a bowl, stir together the mayonnaise, sour cream, grated garlic, garlic powder, lemon juice, salt and pepper until completely smooth.

For a pourable, dippable consistency, whisk in the milk 1 tablespoon at a time until it just runs off a spoon. Taste and add more salt, lemon or garlic as you like.

Adjust the texture

Cover and refrigerate at least 30 minutes so the garlic mellows and the flavours blend. Stir in the parsley if using, and serve cold with pizza crusts, pizza rolls, fries or breadsticks.

Chill

mayonnaise

sour cream

garlic, finely grated

garlic powder

fresh lemon juice

salt

black pepper

milk, to thin (optional)

finely chopped fresh parsley (optional)

<p>A cold, creamy garlic dip for dunking pizza crusts, rolls and fries: mayonnaise and sour cream, plenty of fresh garlic and a squeeze of lemon. This is our at-home take on the garlic dip that comes with a pizza order.</p>
<h4>The short version</h4>
<ul>
  <li><strong>Base:</strong> mayonnaise with a little sour cream for tang.</li>
  <li><strong>Garlic:</strong> fresh grated garlic plus a pinch of garlic powder for an even garlic flavour.</li>
  <li><strong>Texture:</strong> thin it with a splash of milk until it just runs off a spoon.</li>
  <li><strong>Time:</strong> five minutes of mixing, then 30 minutes in the fridge.</li>
</ul>
<blockquote class="pk-tip">
  <p><strong>💡 Chef's tip</strong></p>
  <p>Grate the garlic on a fine grater so it disappears into the dip. Chunks of raw garlic can taste harsh, and chilling mellows the rest.</p>
</blockquote>
<blockquote class="pk-note">
  <p><strong>📝 Good to know</strong></p>
  <p>Pizza Pizza does not publish this recipe. The mayo, sour cream and garlic base is the pattern that home versions share, so treat this as a copycat rather than an exact match.</p>
</blockquote>
<h4>Swaps</h4>
<ul>
  <li><strong>Sour cream</strong> → plain Greek yogurt for a lighter, tangier dip.</li>
  <li><strong>Lemon juice</strong> → a teaspoon of white vinegar.</li>
  <li><strong>Extra</strong> → a spoonful of grated Parmesan or a pinch of dried oregano for a pizzeria flavour.</li>
</ul>
<h4>Nutrition per serving (estimate)</h4>
<ul itemscope itemtype="https://schema.org/NutritionInformation">
  <li><strong>Serving size:</strong> <span itemprop="servingSize">2 tbsp</span></li>
  <li><strong>Calories:</strong> <span itemprop="calories">170 calories</span></li>
  <li><strong>Protein:</strong> <span itemprop="proteinContent">0.5 g</span></li>
  <li><strong>Carbohydrates:</strong> <span itemprop="carbohydrateContent">1 g</span></li>
  <li><strong>Fat:</strong> <span itemprop="fatContent">18 g</span></li>
  <li><strong>Sodium:</strong> <span itemprop="sodiumContent">215 mg</span></li>
</ul>
<p>Estimated from the ingredient amounts for about 1 cup of dip (8 servings). These are not Pizza Pizza's published figures.</p>
<h3>Storage</h3>
<p><strong>Fridge:</strong> airtight container, up to 3 days. Stir before serving.</p>
<p><strong>Freezer:</strong> not recommended. Mayonnaise-based dips separate once frozen.</p>
<h3>Frequently asked <em>questions</em></h3>
<ul itemscope itemtype="https://schema.org/FAQPage">
  <li itemprop="mainEntity" itemscope itemtype="https://schema.org/Question">
    <h4 itemprop="name">Can I use garlic powder only?</h4>
    <p itemprop="acceptedAnswer" itemscope itemtype="https://schema.org/Answer"><span itemprop="text">You can, but fresh garlic gives a brighter, more garlicky taste. If using powder alone, start with 1 teaspoon and add to taste.</span></p>
  </li>
  <li itemprop="mainEntity" itemscope itemtype="https://schema.org/Question">
    <h4 itemprop="name">How do I make it thinner or thicker?</h4>
    <p itemprop="acceptedAnswer" itemscope itemtype="https://schema.org/Answer"><span itemprop="text">Whisk in milk, a tablespoon at a time, to thin it. For a thicker dip, leave out the milk or add more sour cream.</span></p>
  </li>
  <li itemprop="mainEntity" itemscope itemtype="https://schema.org/Question">
    <h4 itemprop="name">What do I serve it with?</h4>
    <p itemprop="acceptedAnswer" itemscope itemtype="https://schema.org/Answer"><span itemprop="text">Pizza crusts, pizza rolls, fries, breadsticks and vegetables all work. For a red-sauce dip, try our Pizza Pizza sauce.</span></p>
  </li>
</ul>
<h4>Pairs with</h4>
<ul>
  <li><a href="https://pekinthechef.com/pizzapizza/pizza-pizza-sauce">Pizza Pizza Sauce (Copycat)</a></li>
  <li><a href="https://pekinthechef.com/pizzapizza/pizza-rolls">Pizza Pizza Rolls (Copycat)</a></li>
  <li><a href="https://pekinthechef.com/pizzapizza/large-pizza">Large Pizza</a></li>
  <li><a href="https://pekinthechef.com/pizzapizza/fries">Fries</a></li>
</ul>

Stir the warm water, sugar and yeast together in a large bowl and let sit 5 minutes until foamy. Add the flour, salt and olive oil and mix until a shaggy dough forms.

Mix the dough

Knead on a lightly floured surface for 6 to 8 minutes (or 5 minutes with a dough hook) until smooth and slightly tacky.

Knead

Place the dough in a lightly oiled bowl, cover, and let rise in a warm spot for 45 to 60 minutes, until doubled.

Rise

Preheat the oven to 400°F (200°C). Lightly grease a 9x13-inch baking dish or line a baking sheet with parchment. Mix the creamy garlic ingredients in a small bowl now if you are making that version.

Preheat and prepare

Punch down the dough and roll it on a floured surface into a rectangle about 10 x 14 inches, with a long side facing you.

Roll out

Spread the pizza sauce (or the creamy garlic mixture) in a thin layer, leaving a 1/2-inch border along the far long edge. Scatter the mozzarella and pepperoni over the top and sprinkle with the oregano.

Fill

Roll the dough up tightly from the long side nearest you, pinching the seam closed. Using a sharp knife or unflavoured dental floss, cut the log into 12 equal rolls.

Roll and slice

Place the rolls cut side up in the baking dish or on the sheet, close together so they bake soft.

Arrange

Bake 18 to 22 minutes, until the tops are golden and the cheese is bubbling at the edges.

Bake

Stir the melted butter with the grated garlic and brush it over the hot rolls. Sprinkle with parsley and serve warm.

Brush and serve

all-purpose flour

warm water (105-115°F / 40-46°C)

instant dry yeast

sugar

olive oil

thick pizza sauce

shredded mozzarella

mini pepperoni slices (about 30)

dried oregano

lemon juice

butter, melted

chopped fresh parsley (optional)

<p>Soft, pillowy pizza dough rolled up around pepperoni and mozzarella, baked golden and brushed with garlic butter. This is our at-home take on the handheld pizza roll snack, with a creamy garlic version for anyone who wants it.</p>
<h4>The short version</h4>
<ul>
  <li><strong>Dough:</strong> a simple yeasted dough with one rise of 45-60 minutes.</li>
  <li><strong>Classic:</strong> thick pizza sauce (our <a href="https://pekinthechef.com/pizzapizza/pizza-pizza-sauce">Pizza Pizza sauce</a> works well), mozzarella, mini pepperoni and oregano.</li>
  <li><strong>Creamy garlic:</strong> swap the pizza sauce for a quick mayo, sour cream and garlic spread, or use our <a href="https://pekinthechef.com/pizzapizza/creamy-garlic-dip">Creamy Garlic Dip</a>.</li>
  <li><strong>Bake:</strong> 400°F for 18-22 minutes, rolls snug together so they stay soft.</li>
</ul>
<blockquote class="pk-tip">
  <p><strong>💡 Chef's tip</strong></p>
  <p>Cut the log with unflavoured dental floss instead of a knife. It slices straight through without squashing the spiral.</p>
</blockquote>
<blockquote class="pk-note">
  <p><strong>📝 Good to know</strong></p>
  <p>Pizza Pizza has sold several flavours, including pepperoni, veggie and four-meat. The same method works for any filling: keep it to about 2 cups total and not too wet.</p>
</blockquote>
<h4>Swaps</h4>
<ul>
  <li><strong>Pepperoni</strong> → crumbled bacon, cooked sausage or sliced olives and peppers for a veggie version.</li>
  <li><strong>Mozzarella</strong> → a mozzarella and cheddar blend for extra bite.</li>
  <li><strong>Homemade dough</strong> → use our <a href="https://pekinthechef.com/pizzapizza/large-pizza">Large Pizza</a> dough, scaled to about 2½ cups of flour.</li>
</ul>
<h4>Nutrition per roll (estimate)</h4>
<ul itemscope itemtype="https://schema.org/NutritionInformation">
  <li><strong>Serving size:</strong> <span itemprop="servingSize">1 roll</span></li>
  <li><strong>Calories:</strong> <span itemprop="calories">190 calories</span></li>
  <li><strong>Protein:</strong> <span itemprop="proteinContent">6.5 g</span></li>
  <li><strong>Carbohydrates:</strong> <span itemprop="carbohydrateContent">26 g</span></li>
  <li><strong>Fat:</strong> <span itemprop="fatContent">8 g</span></li>
  <li><strong>Sodium:</strong> <span itemprop="sodiumContent">400 mg</span></li>
</ul>
<p>Estimated from the ingredient amounts for the classic pepperoni version, 12 rolls, with garlic butter. The creamy garlic version will be a little higher in fat. These are not Pizza Pizza's published figures.</p>
<h3>Storage and <em>reheating</em></h3>
<p><strong>Fridge:</strong> airtight container, up to 3 days.</p>
<p><strong>Freezer:</strong> bake, cool completely, then freeze up to 2 months.</p>
<p><strong>Reheat:</strong> 350°F oven for 8-10 minutes, or an air fryer at 350°F for 4-5 minutes.</p>
<h3>Frequently asked <em>questions</em></h3>
<ul itemscope itemtype="https://schema.org/FAQPage">
  <li itemprop="mainEntity" itemscope itemtype="https://schema.org/Question">
    <h4 itemprop="name">Can I make them ahead?</h4>
    <p itemprop="acceptedAnswer" itemscope itemtype="https://schema.org/Answer"><span itemprop="text">Yes. Roll and slice them, arrange in the dish, cover and refrigerate overnight, then bake. They may need a few extra minutes from cold.</span></p>
  </li>
  <li itemprop="mainEntity" itemscope itemtype="https://schema.org/Question">
    <h4 itemprop="name">Is this the exact Pizza Pizza recipe?</h4>
    <p itemprop="acceptedAnswer" itemscope itemtype="https://schema.org/Answer"><span itemprop="text">No. Pizza Pizza does not publish its recipe, so this is a copycat based on how the rolls are described.</span></p>
  </li>
  <li itemprop="mainEntity" itemscope itemtype="https://schema.org/Question">
    <h4 itemprop="name">Can I use store-bought dough?</h4>
    <p itemprop="acceptedAnswer" itemscope itemtype="https://schema.org/Answer"><span itemprop="text">Yes. One 14-16 oz ball of pizza dough works. Roll it out and follow the same filling and baking steps.</span></p>
  </li>
</ul>
<h4>More from the same menu</h4>
<ul>
  <li><a href="https://pekinthechef.com/pizzapizza/pizza-pizza-sauce">Pizza Pizza Sauce (Copycat)</a></li>
  <li><a href="https://pekinthechef.com/pizzapizza/creamy-garlic-dip">Pizza Pizza Creamy Garlic Dip (Copycat)</a></li>
  <li><a href="https://pekinthechef.com/pizzapizza/cheese-or-pepperoni-slice">Cheese or Pepperoni Slice</a></li>
  <li><a href="https://pekinthechef.com/pizzapizza/poutine">Poutine</a></li>
</ul>

In a large mixing bowl, stir warm water (about 105–115°F / 40–46°C) with sugar and instant dry yeast. Let sit 5 minutes until foamy. If it doesn't foam, the yeast may be inactive—start over with fresh yeast.

Bloom yeast and combine

Add flour and salt to the yeast mixture and drizzle in 1 tablespoon olive oil. Stir until a shaggy dough forms, then turn onto a lightly floured surface and knead for 7–10 minutes until smooth and elastic. Alternatively, use a stand mixer with a dough hook on medium speed for 5–7 minutes.

Mix and knead

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

First rise

Punch down the dough and turn it onto a lightly floured surface. Divide if making multiple slices or keep whole for a large thin crust. For a single large slice (folded slice-size), roll or stretch the dough into a rectangle roughly 10 x 12 inches (or to desired thickness). Place onto a parchment-lined baking sheet or pizza peel dusted with cornmeal.

Shape crust

In a small bowl, combine tomato sauce, 1 tablespoon olive oil, minced garlic, dried oregano, 1 teaspoon salt, and 1/4 teaspoon black pepper. Taste and adjust seasoning. If the sauce seems very watery, simmer gently in a small saucepan 5–7 minutes to thicken, then cool slightly.

Prepare sauce

Using the back of a spoon or a small ladle, spread an even layer of sauce over the stretched dough, leaving a 1/2-inch border for the crust.

Apply sauce

Evenly sprinkle the shredded mozzarella over the sauced dough. If making a pepperoni slice, arrange pepperoni slices in a single layer on top of the cheese, slightly overlapping as desired. Sprinkle grated Parmesan if using, and scatter crushed red pepper flakes to taste.

Add cheese and optional pepperoni

Brush the exposed crust edge lightly with 1 tablespoon olive oil for a golden finish. If you like fresh basil, tear leaves and set aside to add right after baking.

Final prep

Preheat oven to 500°F (260°C) with a baking stone or inverted baking sheet inside if available. Slide the prepared dough (on parchment) onto the stone or baking sheet. Bake 8–12 minutes until the crust is golden and cheese is bubbly and slightly browned. Baking time will vary with oven and thickness—watch closely after 8 minutes.

Remove pizza from oven. If using fresh basil, scatter it over the hot pizza. Let rest 2–3 minutes, then slice into desired portions. Serve hot.

Finish and serve

warm water

tomato sauce (passata or plain pizza sauce)

garlic (minced)

mozzarella cheese (shredded)

grated Parmesan (optional)

pepperoni slices (optional; for Pepperoni Slice)

crushed red pepper flakes (optional)

fresh basil leaves (optional)

olive oil (for brushing)

<p>A single-serving-style cheese or pepperoni slice from scratch, with a chewy yeasted crust, garlicky tomato sauce and a blanket of mozzarella. This is our at-home take on the corner-store slice.</p>
<h4>The short version</h4>
<ul>
  <li><strong>Cheese or pepperoni:</strong> same recipe, add about 20 pepperoni slices for the pepperoni version.</li>
  <li><strong>Heat:</strong> a pinch of crushed red pepper on top if you like it spicy.</li>
  <li><strong>Bake:</strong> 8-12 minutes at 500°F until the cheese is bubbly and lightly browned.</li>
</ul>
<blockquote class="pk-tip">
  <p><strong>💡 Chef's tip</strong></p>
  <p>If the sauce looks watery, simmer it for 5-7 minutes first. Thick sauce keeps the crust crisp under the cheese. Or skip the step and use our <a href="https://pekinthechef.com/pizzapizza/pizza-pizza-sauce">Pizza Pizza sauce</a>, which is already thick.</p>
</blockquote>
<h4>More from the same menu</h4>
<ul>
  <li><a href="https://pekinthechef.com/pizzapizza/pizza-pizza-sauce">Pizza Pizza Sauce (Copycat)</a></li>
  <li><a href="https://pekinthechef.com/pizzapizza/creamy-garlic-dip">Pizza Pizza Creamy Garlic Dip (Copycat)</a></li>
  <li><a href="https://pekinthechef.com/pizzapizza/pizza-rolls">Pizza Pizza Rolls (Copycat)</a></li>
  <li><a href="https://pekinthechef.com/pizzapizza/large-pizza">Large Pizza</a></li>
  <li><a href="https://pekinthechef.com/pizzapizza/poutine">Poutine</a></li>
</ul>
<h3>Frequently asked <em>questions</em></h3>
<ul itemscope itemtype="https://schema.org/FAQPage">
  <li itemprop="mainEntity" itemscope itemtype="https://schema.org/Question">
    <h4 itemprop="name">How do I know the yeast is working?</h4>
    <p itemprop="acceptedAnswer" itemscope itemtype="https://schema.org/Answer"><span itemprop="text">It should turn foamy within 5 minutes. If it does not, start again with fresh yeast.</span></p>
  </li>
  <li itemprop="mainEntity" itemscope itemtype="https://schema.org/Question">
    <h4 itemprop="name">Can I make more than one slice?</h4>
    <p itemprop="acceptedAnswer" itemscope itemtype="https://schema.org/Answer"><span itemprop="text">Yes. Divide the dough before shaping, or bake it whole as a large thin-crust pizza and slice it.</span></p>
  </li>
</ul>

Combine warm water (105–115°F / 40–46°C), sugar, and active dry yeast in a small bowl. Stir gently and let sit 5–10 minutes until foamy.

Activate yeast

In a large mixing bowl or the bowl of a stand mixer fitted with the dough hook, combine 3 1/2 cups of the flour and salt. Add the foamy yeast mixture and 2 tablespoons olive oil. Mix until a shaggy dough forms, about 2–3 minutes by mixer or 4–6 minutes by hand.

Mix dough

If using a mixer, knead on medium speed 6–8 minutes until smooth and elastic. If by hand, turn dough onto a lightly floured surface and knead about 8–10 minutes, adding up to the remaining 1/2 cup flour as needed to prevent sticking, until dough is soft, slightly tacky, and elastic.

Lightly oil a large bowl and place the dough inside, turning to coat. Cover with plastic wrap or a damp towel and let rise in a warm draft-free place until doubled in size, about 1 to 1 1/2 hours.

Punch the risen dough down to release gas. Turn onto a lightly floured surface, shape into a ball, cover and let rest 10 minutes to relax the gluten for easier stretching.

Punch and rest

Preheat oven to 500°F (260°C) with a pizza stone or inverted baking sheet on the middle rack for at least 30 minutes. On a surface dusted with cornmeal or semolina, gently press and stretch the dough into a 14-inch circle (about 8–10 inches across before stretching) leaving a slightly thicker 1/2–3/4-inch rim. Transfer to a peel or an inverted baking sheet dusted with cornmeal.

Shape

Make sauce while dough rises: In a small saucepan over low heat, warm 1 teaspoon olive oil and add minced garlic; cook 30 seconds until fragrant. Add crushed tomatoes and tomato paste, stir to combine. Add dried oregano, dried basil, 1/2 teaspoon salt, 1/4 teaspoon black pepper and 1/2 teaspoon sugar if using. Simmer gently for 10–15 minutes to thicken slightly, stirring occasionally. Taste and adjust seasoning, then remove from heat and let cool slightly.

Make sure oven and stone/inverted sheet are fully preheated to 500°F (260°C). Have toppings ready and shredded cheese measured. Brush the exposed crust edge with 1 tablespoon olive oil for a golden finish.

Sauce and cheese: Spread about 3/4 to 1 cup of sauce evenly over the stretched 14-inch dough, leaving the 1/2–3/4-inch rim free. Sprinkle 2 1/2 to 3 cups shredded mozzarella evenly over the sauce, reserving a small handful for finishing. Sprinkle the 1/4 cup grated Parmesan over the top.

Add toppings: Arrange chosen toppings (pepperoni, vegetables, etc.) evenly over the cheese. Do not overload—aim for a single layer for even cooking.

Bake: Slide the pizza onto the preheated pizza stone or inverted baking sheet. Bake at 500°F (260°C) for 8–12 minutes, rotating once halfway through, until crust is puffed and golden and cheese is bubbling and lightly browned. Baking time varies by oven and stone; watch closely after 8 minutes.

Finish and rest: Remove pizza from oven and let rest on a rack 3–5 minutes. Scatter fresh basil leaves if using and brush exposed crust lightly with additional olive oil if desired. Slice into 8 slices and serve.

All-purpose flour

Warm water (105–115°F / 40–46°C)

Active dry yeast

Olive oil

Salt

Granulated sugar

Canned crushed tomatoes

Tomato paste

Garlic, minced

Dried oregano

Dried basil

Black pepper

Sugar (optional, to taste)

Shredded whole-milk mozzarella

Grated Parmesan

Fresh basil leaves (optional)

Toppings (pepperoni, mushrooms, bell pepper, etc.)

Olive oil (for crust)

Cornmeal or semolina (for dusting)

<p>A full 14-inch, 8-slice pizza made from scratch: a yeasted dough, a quick simmered tomato sauce and a generous layer of whole-milk mozzarella. This is our at-home take on the big takeout pizza.</p>
<h4>The short version</h4>
<ul>
  <li><strong>Crust:</strong> all-purpose flour dough with a short first rise, stretched thin with a thicker rim.</li>
  <li><strong>Sauce:</strong> crushed tomatoes, tomato paste, garlic, oregano and basil, simmered 10-15 minutes. Want a thicker, sweeter batch you can make ahead? Use our <a href="https://pekinthechef.com/pizzapizza/pizza-pizza-sauce">Pizza Pizza sauce</a>.</li>
  <li><strong>Cheese:</strong> whole-milk mozzarella plus a little Parmesan.</li>
  <li><strong>Bake:</strong> 500°F on a preheated stone or inverted baking sheet.</li>
</ul>
<blockquote class="pk-tip">
  <p><strong>💡 Chef's tip</strong></p>
  <p>Preheat the stone or inverted sheet for a full 30 minutes. A properly hot surface is what puffs the crust and browns the cheese in under 12 minutes.</p>
</blockquote>
<blockquote class="pk-warn">
  <p><strong>⚠️ Heads up</strong></p>
  <p>Keep toppings to a single layer. Overloading the pizza makes the centre soggy before the crust is done.</p>
</blockquote>
<h4>More from the same menu</h4>
<ul>
  <li><a href="https://pekinthechef.com/pizzapizza/pizza-pizza-sauce">Pizza Pizza Sauce (Copycat)</a></li>
  <li><a href="https://pekinthechef.com/pizzapizza/creamy-garlic-dip">Pizza Pizza Creamy Garlic Dip (Copycat)</a></li>
  <li><a href="https://pekinthechef.com/pizzapizza/pizza-rolls">Pizza Pizza Rolls (Copycat)</a></li>
  <li><a href="https://pekinthechef.com/pizzapizza/cheese-or-pepperoni-slice">Cheese or Pepperoni Slice</a></li>
  <li><a href="https://pekinthechef.com/pizzapizza/poutine">Poutine</a></li>
  <li><a href="https://pekinthechef.com/pizzapizza/fries">Fries</a></li>
</ul>
<h3>Frequently asked <em>questions</em></h3>
<ul itemscope itemtype="https://schema.org/FAQPage">
  <li itemprop="mainEntity" itemscope itemtype="https://schema.org/Question">
    <h4 itemprop="name">Can I make the dough ahead?</h4>
    <p itemprop="acceptedAnswer" itemscope itemtype="https://schema.org/Answer"><span itemprop="text">Yes. After the first rise, punch the dough down, wrap it and refrigerate it, then let it come to room temperature before stretching.</span></p>
  </li>
  <li itemprop="mainEntity" itemscope itemtype="https://schema.org/Question">
    <h4 itemprop="name">Do I need a pizza stone?</h4>
    <p itemprop="acceptedAnswer" itemscope itemtype="https://schema.org/Answer"><span itemprop="text">No. An upside-down baking sheet preheated in the oven works well.</span></p>
  </li>
  <li itemprop="mainEntity" itemscope itemtype="https://schema.org/Question">
    <h4 itemprop="name">Which toppings work best?</h4>
    <p itemprop="acceptedAnswer" itemscope itemtype="https://schema.org/Answer"><span itemprop="text">Pepperoni, mushrooms and bell pepper all bake well in a single layer. Add fresh basil after baking.</span></p>
  </li>
</ul>

Warm the olive oil in a small saucepan over medium-low heat. Add the garlic and cook for 30 seconds, until fragrant but not browned.

Bloom the garlic

Stir in the tomato sauce, tomato paste, sugar, oregano, basil, onion powder, salt and pepper until smooth.

Build the sauce

Bring to a gentle bubble, then reduce the heat to low and simmer for 15 minutes, stirring often, until thick enough to mound on a spoon.

Simmer

Taste and adjust the salt or sugar. Let the sauce cool before spreading it on dough. Makes about 2 cups, enough for three large pizzas.

Cool and use

garlic cloves, minced

tomato sauce

tomato paste

granulated sugar

dried basil

onion powder

<p>A good pizza sauce is thick, a little sweet and loud with oregano and garlic. This is our take on the style of sauce a Canadian pizza chain puts under its cheese. It is built from pantry cans and ready in 25 minutes.</p>
<p><strong>Best for:</strong> homemade pizza night  ·  <strong>Pairs with:</strong> our <a href="https://pekinthechef.com/pizzapizza/pizza-rolls">Pizza Pizza rolls</a> and <a href="https://pekinthechef.com/pizzapizza/creamy-garlic-dip">creamy garlic dip</a></p>
<h3>Why this <em>copycat</em> works</h3>
<ul>
  <li><strong>Sauce plus paste:</strong> the paste makes it thick enough that it won't turn the crust soggy.</li>
  <li><strong>A little sugar:</strong> it softens the acidity of canned tomatoes.</li>
  <li><strong>A short simmer:</strong> 15 minutes melds the herbs without cooking the sauce down to a paste.</li>
</ul>
<blockquote class="pk-note">
  <p><strong>📝 Good to know</strong></p>
  <p>This is our own recipe in the style of a pizza-chain sauce. Pizza Pizza does not publish its sauce recipe, so we have not matched it exactly.</p>
</blockquote>
<blockquote class="pk-tip">
  <p><strong>💡 Chef's tip</strong></p>
  <p>Cool the sauce before it goes on raw dough. Hot sauce starts cooking the dough and makes it harder to stretch and slide.</p>
</blockquote>
<h4>Nutrition per serving (estimate)</h4>
<ul itemscope itemtype="https://schema.org/NutritionInformation">
  <li><strong>Serving size:</strong> <span itemprop="servingSize">1/4 cup</span></li>
  <li><strong>Calories:</strong> <span itemprop="calories">45 calories</span></li>
  <li><strong>Protein:</strong> <span itemprop="proteinContent">1 g</span></li>
  <li><strong>Carbohydrates:</strong> <span itemprop="carbohydrateContent">7 g</span></li>
  <li><strong>Fat:</strong> <span itemprop="fatContent">2 g</span></li>
  <li><strong>Sodium:</strong> <span itemprop="sodiumContent">290 mg</span></li>
</ul>
<p><em>Our estimate from the ingredients, using regular canned tomato sauce.</em></p>
<h3>Frequently asked <em>questions</em></h3>
<ul itemscope itemtype="https://schema.org/FAQPage">
  <li itemprop="mainEntity" itemscope itemtype="https://schema.org/Question">
    <h4 itemprop="name">How long does the sauce keep?</h4>
    <p itemprop="acceptedAnswer" itemscope itemtype="https://schema.org/Answer"><span itemprop="text">Up to 5 days in an airtight container in the fridge, or 3 months in the freezer. Freeze it in 1/2 cup portions, one per pizza.</span></p>
  </li>
  <li itemprop="mainEntity" itemscope itemtype="https://schema.org/Question">
    <h4 itemprop="name">How much sauce goes on a pizza?</h4>
    <p itemprop="acceptedAnswer" itemscope itemtype="https://schema.org/Answer"><span itemprop="text">About 1/2 cup for a large pizza. A thin layer keeps the crust crisp.</span></p>
  </li>
  <li itemprop="mainEntity" itemscope itemtype="https://schema.org/Question">
    <h4 itemprop="name">Is this the same as the garlic dip?</h4>
    <p itemprop="acceptedAnswer" itemscope itemtype="https://schema.org/Answer"><span itemprop="text">No. This is a tomato sauce for under the cheese. For dipping crusts, try our creamy garlic dip instead.</span></p>
  </li>
</ul>
<h4>More from Pizza Pizza</h4>
<ul>
  <li><a href="https://pekinthechef.com/pizzapizza/pizza-rolls">Pizza Pizza Rolls (Copycat)</a></li>
  <li><a href="https://pekinthechef.com/pizzapizza/creamy-garlic-dip">Pizza Pizza Creamy Garlic Dip (Copycat)</a></li>
  <li><a href="https://pekinthechef.com/pizzapizza/large-pizza">Large Pizza</a></li>
  <li><a href="https://pekinthechef.com/pizzapizza/cheese-or-pepperoni-slice">Cheese or Pepperoni Slice</a></li>
</ul>

Peel the potatoes if you prefer (leaving skin on is fine). Cut into 1/3–1/2 inch sticks. Place cut fries in a large bowl of cold water and soak for at least 30 minutes (or up to 2 hours) to remove excess starch. Drain and rinse, then pat completely dry with clean kitchen towels.

Prepare potatoes

If using cornstarch for extra crispness, toss the dried fries lightly with 2 tablespoons cornstarch so they have a thin, even coating. Shake off any excess.

Optional toss

Heat 1 to 1.5 inches of vegetable oil in a heavy skillet or deep fryer to 300°F (about medium heat). Working in batches, fry the potatoes for 3–5 minutes until pale and tender but not browned. Remove to a wire rack or paper towels to drain and cool. Maintain oil temperature.

First fry (blanch)

Increase oil temperature to 375°F (higher heat). Fry the blanched fries in batches for 2–3 minutes until golden brown and crisp. Remove to a rack or paper towels, immediately sprinkle with 1 tsp salt and keep warm in a low oven (200°F) while you make the gravy and assemble.

Second fry (crisp)

In a medium saucepan over medium heat, melt 3 tablespoons unsalted butter. Add 3 tablespoons all-purpose flour and whisk continuously for 2–3 minutes until the mixture is bubbling and turns a light golden tan (this cooks off the raw flour taste).

Make roux

Gradually whisk in the beef stock (2 cups) and chicken stock (1 cup) in a steady stream to avoid lumps. Bring to a gentle simmer while whisking; the gravy will begin to thicken as it heats.

Add stocks

Stir in 1 teaspoon Worcestershire sauce, 1 teaspoon soy sauce, 1 teaspoon freshly ground black pepper, and 1 teaspoon salt. Simmer for 5–8 minutes, stirring occasionally, until gravy reaches a pourable but slightly thick consistency (it should coat the back of a spoon). Taste and adjust seasoning.

Season and finish

Keep the gravy over low heat, stirring occasionally, until ready to assemble. If it becomes too thick, thin with up to 1/4 cup hot stock or water.

Keep warm

Divide the freshly fried fries among 4 warm serving plates or bowls. Scatter about 1/2 cup fresh cheese curds over the hot fries on each plate, distributing curds so they are evenly scattered.

Ladle hot gravy generously over the fries and curds, using about 1/2 cup gravy per serving, so the curds begin to soften and squeak but not fully melt. For a saucier poutine, add more gravy to taste.

Garnish with chopped fresh parsley if desired and serve immediately so fries remain crisp and curds are warm and slightly melted.

Russet potatoes (medium)

Vegetable oil (for frying)

Cornstarch (optional, for crispier fries)

Fresh cheese curds (white or mild)

Unsalted butter

Beef stock (preferably low-sodium)

Chicken stock (preferably low-sodium)

Worcestershire sauce

Soy sauce

Freshly ground black pepper

Chopped fresh parsley (optional)

<p>Twice-fried fries, squeaky fresh cheese curds and a peppery beef-and-chicken-stock gravy. This is our at-home take on a proper Canadian poutine.</p>
<h4>The short version</h4>
<ul>
  <li><strong>Fries:</strong> russet potatoes, soaked, then fried twice (300°F, then 375°F) for a crisp shell.</li>
  <li><strong>Gravy:</strong> butter-and-flour roux with beef and chicken stock, Worcestershire and soy sauce.</li>
  <li><strong>Curds:</strong> fresh and mild, scattered on hot fries so they soften but keep their squeak.</li>
</ul>
<blockquote class="pk-tip">
  <p><strong>💡 Chef's tip</strong></p>
  <p>Assemble right before serving. Ladle hot gravy over the curds so they soften without fully melting, and the fries stay crisp.</p>
</blockquote>
<blockquote class="pk-note">
  <p><strong>📝 Good to know</strong></p>
  <p>Soak the cut fries in cold water for at least 30 minutes and dry them completely. That removes starch and keeps the oil from spattering.</p>
</blockquote>
<h4>More from the same menu</h4>
<ul>
  <li><a href="https://pekinthechef.com/pizzapizza/fries">Fries</a></li>
  <li><a href="https://pekinthechef.com/pizzapizza/tots">Tots</a></li>
  <li><a href="https://pekinthechef.com/pizzapizza/large-pizza">Large Pizza</a></li>
</ul>
<h3>Frequently asked <em>questions</em></h3>
<ul itemscope itemtype="https://schema.org/FAQPage">
  <li itemprop="mainEntity" itemscope itemtype="https://schema.org/Question">
    <h4 itemprop="name">Can I make the gravy ahead?</h4>
    <p itemprop="acceptedAnswer" itemscope itemtype="https://schema.org/Answer"><span itemprop="text">Yes. Keep it warm over low heat, and thin it with a splash of hot stock or water if it thickens.</span></p>
  </li>
  <li itemprop="mainEntity" itemscope itemtype="https://schema.org/Question">
    <h4 itemprop="name">Why fry the fries twice?</h4>
    <p itemprop="acceptedAnswer" itemscope itemtype="https://schema.org/Answer"><span itemprop="text">The first, lower fry cooks the inside through. The second, hotter fry crisps the outside so the fries hold up under gravy.</span></p>
  </li>
</ul>

In a small bowl, combine warm water (about 105–115°F / 40–46°C), granulated sugar (1 tsp) and active dry yeast. Stir gently and let sit 5–7 minutes until foamy.

In a large bowl or the bowl of a stand mixer fitted with a dough hook, combine bread flour (4 cups) and fine sea salt (2 tsp). Make a well and add the yeast mixture and olive oil (2 tbs). Mix on low (or stir with a wooden spoon) until a shaggy dough forms, about 2–3 minutes.

Knead by machine for 6–8 minutes on medium speed or by hand on a lightly floured surface for 8–10 minutes until dough is smooth, elastic, and slightly tacky but not sticky. Add up to 2 tbs additional flour only if dough is excessively sticky.

Lightly oil a clean bowl, place the dough inside, turn once to coat with oil, cover tightly with plastic wrap or a damp kitchen towel, and let rise in a warm draft-free place until doubled, about 60–90 minutes.

Punch down the dough and transfer to a lightly floured surface. Gently press and stretch into a rough 12–14" disk, then loosely fold edges to create surface tension and form a smooth ball. Let rest, covered, 10–15 minutes to relax gluten for easier stretching to a 16" diameter.

Shape and rest

Place a pizza stone or heavy baking sheet on the middle rack and preheat oven to 500°F (260°C) for at least 45 minutes so the stone is very hot. If you have a convection setting, use it for crisper crust.

Preheat oven

Prepare sauce while dough is rising. In a medium bowl or small saucepan, heat olive oil (1 tbs) over medium-low heat and add minced garlic (2 cloves). Sauté 30–45 seconds until fragrant but not browned.

Add crushed tomatoes (1.25 cups), tomato paste (1 tbs), dried oregano (1 tsp), dried basil (1 tsp), sugar (1/2 tsp), salt (1/2 tsp) and black pepper (1/4 tsp). Stir to combine and simmer on low 8–10 minutes to thicken slightly, stirring occasionally. Taste and adjust seasoning. Remove from heat and let cool to room temperature before assembling.

On a lightly floured surface or on a piece of parchment, press the rested dough into a flat disk and use your hands to gently stretch the dough to a 16" diameter, leaving a slightly thicker 1/2"–3/4" edge for the crust. Avoid rolling pin if possible to preserve air bubbles. If dough resists, let rest 5–10 minutes and continue.

Stretch dough to 16"

If using a pizza peel, dust it with semolina or flour and place the stretched dough on the peel (or on parchment if using a baking sheet). If using a sheet pan, lightly oil the pan and transfer the dough to it, reshaping to 16".

Transfer to peel or pan

Spread the cooled tomato sauce evenly over the dough, leaving the outer crust clear (about 1/2"–3/4"). Use about 3/4–1 cup of sauce, spreading thinly to avoid sogginess. Scatter shredded mozzarella evenly across the pizza (about 4 cups). Sprinkle grated parmesan (1/2 cup) over the top.

Sauce and cheese

Arrange chosen toppings (pepperoni, vegetables, etc.) evenly over the cheese, keeping toppings moderate so pizza cooks evenly. Drizzle or brush crust edge lightly with olive oil (1 tbs) to promote browning.

Add toppings

Slide pizza onto the preheated stone or place sheet pan in the oven. Bake at 500°F (260°C) for 8–12 minutes, rotating halfway through, until crust is golden and cheese is bubbly and lightly browned. Baking time varies by oven and stone temperature—monitor closely after 8 minutes.

Remove pizza from oven and transfer to a cutting board. Sprinkle cracked black pepper (optional 1/4 tsp), red pepper flakes (optional 1/4 tsp), and fresh basil leaves (6 leaves) torn over the top. Let rest 3–5 minutes to set toppings.

Finish and garnish

Using a sharp pizza wheel or large knife, cut pizza into 10 slices. Serve hot. Keeps well refrigerated for up to 3 days; reheat in a hot oven or skillet to restore crispness.

Pizza Pizza

Pizza Pizza Creamy Garlic Dip (copycat)

Pizza Pizza Rolls (copycat)

Cheese Or Pepperoni Slice