Windsor-style pizza grew from the pizzerias of southwestern Ontario, where Italian-Canadian food traditions took on a local form. Common markers include a cornmeal-dusted crust, oregano-forward sauce, shredded pepperoni, canned mushrooms and Windsor mozzarella; the popular Classic Super adds green pepper. This home version follows that topping combination without claiming one definitive original formula.
Windsor-style pizza grew from the pizzerias of southwestern Ontario, where Italian-Canadian food traditions took on a local form. Common markers include a cornmeal-dusted crust, oregano-forward sauce, shredded pepperoni, canned mushrooms and Windsor mozzarella; the popular Classic Super adds green pepper. This home version follows that topping combination without claiming one definitive original formula.
Step 1Mix the flour, yeast and dough salt in a bowl. Add warm water and oil; stir to a rough dough. Knead on a lightly floured surface for 8–10 minutes until smooth and elastic. Cover and let rise at room temperature for about 60 minutes, until puffy.
Step 2During the rise, set a pizza stone, steel or heavy inverted baking sheet on the middle oven rack. Heat the oven to 250°C or its highest setting for at least 30 minutes.
Step 3Stir the crushed tomatoes with the sauce oil, oregano, garlic powder, sauce salt and black pepper. Drain the canned mushrooms thoroughly and pat them dry. Shred the cooked pepperoni and dice the green pepper; keep toppings chilled until assembly.
Step 4Dust a pizza peel or the back of a second inverted baking sheet with cornmeal. Stretch the dough gently into a 30 cm round, leaving the rim slightly thicker. Shake the peel lightly to confirm the dough slides freely.
Step 5Spread a thin layer of sauce, leaving a 1.5 cm border. Scatter the mozzarella over the sauce, then distribute pepperoni, mushrooms and green pepper on top of the cheese. Keep the centre lightly covered.
Step 6Slide the pizza onto the hot baking surface. Bake at 250°C for about 10–14 minutes, until the rim is browned, cheese bubbles and the underside is cooked through. A baking sheet may need a few extra minutes; check the base.
Step 7Transfer to a board and rest for 3–5 minutes. Cut into eight slices and serve hot. Refrigerate leftovers within 2 hours at 4°C or colder; use within 2–3 days and reheat to 74°C.
The 60-minute passive time covers the dough rise; preheating happens during it. Keep pepperoni, cheese and prepared toppings refrigerated until assembly. Raw flour is not ready to eat: do not taste raw dough. Refrigerate leftovers within 2 hours in a covered container at 4°C or colder, use in 2–3 days and reheat to 74°C.
Rounded estimate for two of eight slices using generic Canadian Nutrient File 2015 profiles and measured recipe amounts. Pepperoni, mozzarella, tomato and salt brands vary; this is an approximate ingredient model, not laboratory analysis or a product-label value.
Contains wheat (gluten) in the bread flour and milk in the mozzarella. Cornmeal is made from maize; check its package for cross-contact information. Check pepperoni and other packaged ingredients for additional allergens. Do not taste raw dough; wash hands and clean tools and surfaces after handling flour. Keep pepperoni and cheese at 4°C or colder until assembly. Refrigerate leftovers within 2 hours, use within 2–3 days and reheat to 74°C.
The first pizzeria and exact origin are disputed. Volcano Pizzeria is often cited as an important influence, but local accounts also name other early pizza makers.
