This is the regional pizza I grew up on, and crave often. Best I can describe it is, Greco-Italian hybrid. It has a moderately thin foldable base with airy blistered rim that’s crispy outside and soft inside. Sauce is thin uncooked blended Italian tomatoes w/salt & pinch of oregano and optional fennel. Cheese is generous, dense stretchy buttery salty high-fat/low moisture Saputo pizza mozzarella blend.
The traditional Mtl flavor called “All dressed” consists of generous thinly sliced mild pork “pepperoni”, in quotes because Mtl-style pepperoni is much milder and more stackable than traditional pepperoni, and is always under the cheese. Topped with very thinly sliced fresh mushrooms and green pepper.
My bake doesn’t do justice to the insane thickness of toppings you’d normally find on a Mtl pizza (I held back today for dietary reasons). Legend has it that the mob controlled the local ingredient supply chain, so restaurant owners had to use up a monthly quota. So it’s common to get a heavily stacked pizza that would fill you up with one or two slices.
by Shanksworthy73
5 Comments
I wasn’t hungry until I saw that
One other thing I forgot to mention that makes this pizza unique, is that it uses 7-Up for part of the hydration! The difference is subtle if you aren’t familiar with it, but anyone who grew up with it would recognize the distinction.
16” round, 500g ball. 48h CF, 71% hydration (51% cold water, 20% 7-Up), Canadian bread flour, .4% instant yeast, 2% sea salt, 2% olive oil, .5% sugar.
Baked 5 mins (inc. 3 min broil) on 1hr pre-heated 550° 5/8” steel, top rack.
I was born in Montreal. 1977. My parents moved to California in 1979. I would fuck with this pizza all night, and thank you for putting it up! ✌️
How are you gonna call this Montreal style when you hardly have any toppings on there? This is just a regular pizza smh downvote
tout garnie! tout garnie!