Welcome to Canadian Pizza Collective

Ingredients

IMPORTANT: Use fresh yeast or instant dry yeast—not both. A precision scale is recommended. Without one, use approximately 1/16 teaspoon instant yeast, filled slightly below the edge.

Follow the Steps

1. Prepare the water. Add the water to the mixer bowl. The finished dough should be approximately 23–25°C / 73–77°F.
2. Dissolve the salt. Add the salt to the water and stir until completely dissolved.
3. Begin adding flour. Add approximately 10% of the flour and mix until a thin batter forms.
4. Add the yeast. Add your chosen yeast and mix until evenly distributed.
5. Add the remaining flour. Gradually add the remaining flour while mixing on low speed.
6. Mix the dough. Continue until smooth, elastic and no longer sticking heavily to the bowl. Avoid overheating or overmixing.
7. Rest the dough. Cover with a damp towel and rest at room temperature for approximately 2 hours.

8. Divide and ball. Divide into three approximately 275 g portions and form tight, smooth dough balls.
9. Ferment. Place the balls in a covered dough box and ferment for 18–22 hours at approximately 20–22°C / 68–72°F.
10. Prepare to bake. If the dough was kept cooler, allow it to rest at room temperature for at least 1 hour. Prepare the sauce, cheese and toppings.
11. Stretch and top. Open each ball gently by hand, leaving the edge airy. Add toppings sparingly.
12. Bake and enjoy. Bake at 430–485°C / 806–905°F for approximately 60–90 seconds, turning every 15–20 seconds. Enjoy! 🍕

Ingredients

IMPORTANT: Use active dry yeast or instant dry yeast—not both.

Follow the Steps

1. Mix the dough. Add the water and yeast to a large mixing bowl. Stir briefly, then add both flours. Mix until no dry flour remains.
2. Rest (autolyse). Cover and let the dough rest for 20 minutes.
3. Add salt and oil. Add the salt and olive oil. Mix, fold or gently knead until incorporated and the dough becomes smoother.
4. First rise. Cover and leave the dough at room temperature until expanded, airy and visibly bubbly, approximately 3–5 hours.

5. Prepare the pan. Generously coat a 12 × 16-inch pan with olive oil.
6. Transfer the dough. Gently release the dough into the prepared pan without pressing out the air.
7. Begin stretching. With oiled fingertips, gently stretch the dough partway toward the corners.
8. Rest and finish stretching. Let the dough relax for 15–20 minutes, then gently stretch it to the edges.
9. Final proof. Allow the dough to rest in the pan until relaxed, puffy and bubbly, approximately 30–60 minutes.

10. Preheat the oven. Preheat to 500°F / 260°C.
11. Dimple the dough. Lightly press the surface with oiled fingertips, preserving as much air as possible.
12. Add toppings. Add sauce and toppings evenly without overloading the dough.
13. Bake. Bake for 18–22 minutes, or until the top is deeply golden and the bottom is crisp.
14. Cool on a rack. Remove the pizza from the pan and place it on a cooling rack for several minutes to protect the crisp base.
15. Slice and serve. Cut into rectangles and enjoy! 🍕

Ingredients

IMPORTANT: This recipe uses instant dry yeast. If using active dry yeast, dissolve it in the water before adding the flour. A precision scale is recommended.

Follow the Steps

1. Combine the water and yeast. Pour the cold water into the mixer bowl. Add the instant dry yeast and stir briefly.
2. Add the flour. Mix on low speed until no dry flour remains.
3. Rest the dough. Cover and rest for 15–20 minutes.

4. Add the salt. Continue mixing on low to medium speed for approximately 3–4 minutes.
5. Add the olive oil. Add it slowly while mixing until fully incorporated and the dough is smooth and elastic.
6. Rest and fold. Cover for 20 minutes, then perform one gentle stretch, slap-and-fold. This high-hydration dough is soft, sticky and can be a little tricky to work with. That’s why we use the stretch, slap-and-fold method—it helps strengthen the dough and makes it easier to handle.

7. Cold-ferment. Transfer to a lightly oiled covered container and refrigerate for 24–48 hours.

8. Bring to room temperature. Remove from the refrigerator approximately 2½–3 hours before baking.
9. Prepare the pan. Coat the bottom and sides of a 12 × 16-inch pan with 25–30 g olive oil. Tip for success: Using the right pan makes a difference. It’s why I always use a LloydPans pan. Oil it generously—the oil is essential for creating that perfectly crisp bottom.
10. Stretch the dough. Stretch partway toward the corners. Rest 20 minutes, then gently stretch to the edges.

11. Proof the dough. For airy Sicilian, proof until puffy and bubbly, approximately 1½–2 hours. For thinner Grandma style, bake once relaxed and slightly puffy.

12. Preheat the oven. Preheat to 500°F / 260°C.
13. Par-bake. Add a light layer of sauce and par-bake for 6–8 minutes.
14. Add toppings. Remove from the oven and add cheese and your desired toppings.
15. Finish baking. Bake another 5–8 minutes, until bubbling with a crisp, deep-golden bottom.
16. Cool and serve. Transfer to a rack for 2–3 minutes. Cut into squares and enjoy! 🍕