Homemade Pizza Recipe - Montreal-Style

Ever craved that iconic, cheesy, and utterly satisfying Montreal-style pizza but thought it was only possible from a local pizzeria? Think again! This definitive homemade pizza recipe brings the authentic taste of an "all-dressed" Montreal pie right to your kitchen. Forget fancy pizza ovens or complicated techniques; we’re breaking down everything you need to know to make a show-stopping, crispy-bottomed, and gloriously cheesy pizza using your standard home oven.
So, what exactly makes a Montreal-style all-dressed pizza so special, and why will you absolutely love making this pizza making recipe at home?
A Big Cheesy Blanket: Picture a generous layer of gooey, browned mozzarella stretching with every bite. This isn't a sparse topping; it's a celebration of cheese!
Crisp Bottom, Soft Edges: You get that satisfying crunch on the base, while the crust remains wonderfully soft and chewy at the edges.
Home Oven Friendly: Designed to achieve fantastic results without specialized equipment, making it the best recipe for pizza dough for any home cook.
Full Recipe Included: From scratch-made dough to a zesty sauce, this guide covers every single component you need for an unforgettable homemade pizza recipe.
This recipe yields one large 14–16 inch pizza, perfect for sharing. With about 45 minutes of active prep and a total time of around 2 hours (not including an optional overnight dough rise for maximum flavor), you’ll be serving up Montreal magic in no time. Ready to dive into the savory delights of Montreal-style pizza? Let's get started!

Ingredients

• For the Dough:
• All-purpose or bread flour: 3 cups (360g)
• Warm water: 1 cup (240ml), around 105-115°F (40-46°C)
• Instant or active dry yeast: 1 teaspoon
• Granulated sugar: 1 teaspoon
• Fine sea salt: 1 teaspoon
• Olive oil: 2 tablespoons, plus extra for the bowl
• For the Spicy Tomato Pizza Sauce:
• Canned crushed tomatoes or tomato puree: 1 (15-ounce) can
• Tomato paste: 2 tablespoons
• Olive oil: 1 tablespoon
• Garlic: 2 cloves, minced
• Dried oregano: 1 teaspoon
• Dried basil: 1/2 teaspoon
• Granulated sugar: 1 teaspoon (to balance acidity)
• Fine sea salt: 1/2 teaspoon, or to taste
• Black pepper: 1/4 teaspoon, or to taste
• Red pepper flakes: 1/4 teaspoon (optional, for extra kick)
• For the All-Dressed Toppings:
• Thinly sliced pepperoni: 4-6 ounces (about 1 cup)
• Fresh mushrooms: 1 cup, sliced
• Green bell pepper: 1 medium, sliced into thin strips
• Low-moisture mozzarella: 2 cups (225g), freshly grated (whole milk is best!)
• Optional garnishes: A little finely diced onion, fresh chopped parsley, or a light sprinkle of dried oregano on top after baking.
• Equipment Checklist:
  Large mixing bowl
  Kitchen scale (highly recommended for flour accuracy)
  Measuring cups and spoons
  Pizza stone or steel, or an inverted heavy sheet pan
  Pizza pan, pizza peel, or parchment paper for assembly
  Oven-safe surface (like a small sheet pan) for pre-roasting toppings
  Pizza wheel or sharp knife

Directions

1. Before You Start: Timeline & Prep Plan
2. Dough Timing: For the best flavor, plan an overnight cold rise for your dough (up to 48-72 hours in the fridge). If you're in a hurry, you can do a faster same-day rise at room temperature (60-90 minutes). The dough formula is the same!
3. Prep Order:
   1. Mix and knead dough.
   2. Let it rise (room temp or chill overnight).
   3. Make the sauce.
   4. Pre-cook the toppings.
   5. Preheat your oven and pizza stone/steel.
   6. Shape, top, and bake!
   1. Home Oven Setup: Place your pizza stone/steel or inverted heavy sheet pan on the lower-middle rack of your oven. Preheat it for at least 45-60 minutes at 500°F (260°C) or as hot as your oven safely goes. This long preheat is key for a crisp, golden bottom crust.
4. Make the DoughIn your large mixing bowl, whisk together the flour, yeast, sugar, and salt. Add the warm water and olive oil, mixing with a spoon or your hands until a shaggy dough forms. Turn the dough out onto a lightly floured surface and knead for 8-10 minutes (or use a stand mixer with a dough hook for 5-7 minutes) until it's smooth, elastic, and slightly tacky. Lightly oil a clean bowl, place the dough in it, turning to coat. Cover with plastic wrap and let it rise at room temperature for 60-90 minutes until doubled in size, or refrigerate for an overnight cold rise (up to 3 days).
5. Make the Spicy Tomato SauceIn a medium saucepan, heat the olive oil over medium heat. Add the minced garlic and cook for 1 minute until fragrant (don't let it brown!). Stir in the crushed tomatoes, tomato paste, dried oregano, dried basil, sugar, salt, black pepper, and optional red pepper flakes. Bring to a simmer, then reduce heat to low and cook for 15-20 minutes, stirring occasionally, until slightly thickened. Taste and adjust seasonings – you want a bold flavor that can stand up to heavy toppings. Let cool completely before using.
6. Prep and Pre-Cook the ToppingsPreheat your oven to 375°F (190°C). Arrange the sliced mushrooms and green pepper on a small sheet pan. Lightly roast for 10-15 minutes, or until they've softened slightly and released some moisture. This step is crucial for preventing a watery or soggy pizza! Pat the pepperoni dry with a paper towel if it seems overly oily. Let all pre-cooked toppings cool completely before assembling your pizza.
7. Preheat the Oven for PizzaPlace your pizza stone, steel, or inverted heavy sheet pan on the lower-middle rack of your oven. Preheat the oven to its highest safe temperature (usually 475-525°F / 245-275°C) for at least 45-60 minutes. This extended preheat ensures the baking surface is screaming hot, which is essential for a crispy crust.
8. Shape the Crust Montreal-StyleLightly dust your work surface with flour or cornmeal. Gently punch down your risen dough. Using your hands or a rolling pin, stretch the dough into a 14-16 inch round, aiming for a slightly thicker outer rim. Carefully transfer the shaped dough to a lightly floured pizza peel, a piece of parchment paper, or an oiled pizza pan.
9. Build the “All-Dressed” LayersSpread a thin, even layer of your cooled spicy tomato sauce over the dough, leaving about a 1/2-inch border. Remember, too much sauce can lead to sogginess! Next, fully cover the sauce with overlapping slices of pepperoni. Scatter the cooled, pre-cooked mushrooms and green peppers evenly over the pepperoni. Finally, blanket the entire pizza generously with the grated low-moisture mozzarella. If desired, sprinkle a little dried oregano on top.
10. Bake in a Home OvenIf using a pizza stone/peel, carefully slide the pizza onto the preheated stone/steel. If using a pizza pan, place the pan directly onto the preheated stone/steel (or directly on the oven rack if you don't have a stone). Bake for 12-18 minutes, or until the crust underside is golden brown and crisp, and the cheese is bubbly and beautifully browned in spots. For an extra browned top, you can optionally move the pizza to a higher rack for the last minute or two of baking.
11. Rest, Slice & ServeCarefully remove the pizza from the oven and let it rest on a cutting board for 3-5 minutes. This allows the cheese to set, preventing it from sliding off when sliced. Slice into wedges with a pizza wheel or sharp knife. Serve immediately with a simple green salad or, for the ultimate "Montreal night-in" vibe, alongside some poutine-style fries. Enjoy your authentic homemade pizza recipe!