Canadian Pizza Recipe

Activate yeast and mix

In a small bowl combine warm water (about 105-110°F / 40-43°C), sugar, and active dry yeast. Stir and let sit 5–10 minutes until foamy.

Combine dry ingredients

In a large mixing bowl whisk together flour and salt. Make a well in the center.

Form dough

Add the foamy yeast mixture and olive oil to the flour. Mix until a shaggy dough forms, then turn onto a lightly floured surface and knead 6–8 minutes until smooth and elastic. If the dough is too sticky, add up to 2 tablespoons more flour; if too dry, wet hands and continue kneading briefly.

First rise

Lightly oil a clean bowl, place dough inside, cover with plastic wrap or a towel, and let rise in a warm draft-free area for 1–1.5 hours, until doubled in size.

Shape dough

Punch dough down and transfer to a floured surface. For one 12–14 inch pizza, shape into a disc and let rest 10 minutes, then roll or stretch to a 12–14 inch circle, leaving a slightly thicker rim. Dust a pizza peel or baking sheet with cornmeal or semolina.

Make quick pizza sauce

In a small bowl combine tomato sauce, tomato paste, minced garlic, oregano, basil, salt, pepper, and sugar if using. Stir until smooth and taste; adjust seasoning. The sauce can be used as-is (no cooking required) or simmered for 5–8 minutes in a small saucepan to meld flavors and reduce raw garlic bite. Let cool slightly before spreading.

Cook beef

Heat a skillet over medium-high heat. Add the 8 oz lean ground beef and 0.5 tsp salt and 0.5 tsp black pepper. Cook, breaking up with a spoon, until browned and cooked through, about 6–8 minutes. Drain excess fat and set beef aside on a plate lined with paper towel.

Cook beef bacon

In the same skillet, add chopped beef bacon and cook over medium heat until crisp and browned, about 4–6 minutes. Remove and drain on paper towel. Reserve a teaspoon of rendered fat in skillet for mushrooms if desired.

Sauté mushrooms

Add 1 tablespoon olive oil (or reserved bacon fat) to the skillet over medium-high heat. Add sliced mushrooms, sprinkle 0.25–0.5 tsp salt and 0.25 tsp black pepper. Sauté until they release juices and turn golden, about 5–7 minutes. Remove and let cool slightly.

Prepare cheeses and pepperoni

Shred mozzarella and grate parmesan. Arrange pepperoni slices so they are ready to top. Measure out extra cheese so the pizza will be extra cheesy.

Preheat oven

Place a pizza stone or inverted baking sheet on the middle rack and preheat oven to 500°F (260°C) for at least 30 minutes. If your oven max is lower, preheat to the highest temperature available (475–500°F / 245–260°C).

Assemble pizza

On the prepared peel or baking sheet dusted with cornmeal, transfer the stretched dough. Spread an even layer (about 3/4 to 1 cup) of the pizza sauce over the dough, leaving a 1/2–3/4 inch rim. Sprinkle about 2 cups of shredded mozzarella evenly over the sauce (reserve 1 cup for extra-cheesy finish). Evenly distribute the cooked ground beef and chopped beef bacon across the pizza. Scatter sautéed mushrooms. Arrange pepperoni slices over the top. Finish with the remaining 1 cup mozzarella and the grated parmesan. If you like heat, sprinkle red pepper flakes.

Bake

Slide the pizza onto the hot stone or baking sheet. Bake 8–12 minutes until crust is golden and blistered and cheese is bubbling and beginning to brown. Baking time will vary with oven temperature; check after 8 minutes.

Rest and garnish

Remove pizza from oven and let rest 2–3 minutes. Sprinkle chopped fresh parsley or basil if using. Slice and serve hot.