The Classico Pizza (Montreal-Style All Dressed with a Twist)
A signature Montreal-style 12-inch pizza featuring a rich house-made tomato sauce, savory pepperoni, fresh mushrooms, and crunchy green peppers, finished with par-cooked bacon and finely sliced red onions. Baked to perfection in 7 minutes, it yields a juicy, loaded pie best enjoyed fresh with a knife and fork.
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🍳 Cooking Flow
Stretch dough and spread tomato sauce. → Add a light sprinkle of cheese, followed by pepperoni, mushrooms, and green peppers. → Add shredded mozzarella, par-cooked bacon, and sliced red onions. → Bake in the pizza oven for 7 minutes, rest for 1 minute, slice into 6 pieces, and serve.
Cooking Steps
Brief Cooking Order
Stretch dough and spread tomato sauce. → Add a light sprinkle of cheese, followed by pepperoni, mushrooms, and green peppers. → Add shredded mozzarella, par-cooked bacon, and sliced red onions. → Bake in the pizza oven for 7 minutes, rest for 1 minute, slice into 6 pieces, and serve.
Introduction
A signature Montreal-style 12-inch pizza featuring a rich house-made tomato sauce, savory pepperoni, fresh mushrooms, and crunchy green peppers, finished with par-cooked bacon and finely sliced red onions. Baked to perfection in 7 minutes, it yields a juicy, loaded pie best enjoyed fresh with a knife and fork.
Step 1
Stretch and shape the 12-inch pizza dough evenly on a floured surface, carefully forming and fixing the raised outer crust border.
Step 2
Ladle house-made tomato sauce onto the center and spread it outward in a circular motion toward the edges, leaving a small border for the crust.
Step 3
Sprinkle a light layer of shredded mozzarella cheese over the sauce to help bind the base ingredients together.
Step 4
Layer pepperoni slices evenly all across the pizza, then top with sliced mushrooms and sliced green bell peppers.
Step 5
Distribute shredded mozzarella cheese over the toppings without overloading it, ensuring green peppers remain visible.
Ingredients List
Important Notes
Par-cooking the bacon and draining excess grease beforehand is essential to keep the pizza from becoming soggy or greasy.
Do not add too much mozzarella cheese over the toppings; keeping vegetables like green peppers slightly visible ensures balanced melting and browning.
Letting the baked pizza rest on a wire rack for about 1 minute before cutting prevents steam build-up and maintains a crisp bottom crust.
Because of the rich toppings and juicy ingredients, this Montreal-style pizza is best eaten with a fork and knife.
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