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Montreal Style Smoked Meat Pizza
  • Prep
    45 min
  • Total
    60 min
  • Serving

Montreal-Style Smoked Meat Pizza


Dough (see note)

  • 360 mL (1½ cups) warm water
  • 20 mL (4 tsp) sugar
  • 15 mL (1 tbsp) active dry yeast
  • 60 mL (4 tbsp) olive oil
  • 10 mL (2 tsp) sea salt
  • 875 mL (3½ cups) all-purpose flour 




For the dough

  1. In a large mixing bowl, combine the water and sugar. Sprinkle yeast on the surface of the water and let rest for 5 minutes without stirring. Add olive oil and sea salt and stir with a fork. Add 500 mL (2 cups) of flour and stir with a fork until the flour is fully incorporated and the mixture becomes sticky. Add an additional 250 mL (1 cup) of flour and knead to incorporate. Transfer the dough to a work surface floured with the remaining 120 mL (1/2 cup) of flour. Knead for 5-7 minutes, or until the flour is incorporated and the dough is smooth and supple. Transfer the dough to a large oiled bowl and cover with plastic wrap. Let rest for 90 minutes at room temperature. Divide the dough into 4 balls.

For the pizza

  1. Preheat oven to 230 °C (450 °F) with the rack in the top position. 
  2. Roll out a ball of dough into a 40-cm circle. Spread with Saputo Ricotta, top with smoked meat and pickle slices, and sprinkle with shredded Saputo Mozzarellissima cheese.
  3. Bake for around 20 minutes, or until the cheese is melted and the crust is golden brown.


For a quick and easy way to prepare this recipe, use store-bought pizza dough