Homemade pizza

This recipe yields enough dough and sauce to make 2 large, thick-crust pan pizzas (such as standard 12x17 inch rectangular baking sheets or 14-inch round pans). 6 to 8 servings total- enough for 3 to 4 people. To capture the authentic, nostalgic taste of a Sault Ste. Marie "Soo style" pizza like Aurora's Westside or Mrs. B's, you need a rich, deeply cooked, and distinctly sweet tomato sauce. Unlike standard quick-blend Neapolitan or New York pizza sauces, classic Soo pizza sauce achieves its unique flavor by simmering tomato puree for hours with aromatic garden vegetables to develop a natural, savory-sweet profile.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Activate Yeast: Add the warm water, sugar, and active dry yeast directly into your stand mixer bowl. Whisk gently by hand and let it sit for 5 to 10 minutes until a frothy, bubbly layer forms on top.

Step 2

Add Fat and Salt: Pour the vegetable oil and salt directly into the bowl with the activated yeast mixture. Attach the bowl to the stand mixer and lock the dough hook attachment into place.

Step 3

Incorporate Flour: Turn the mixer onto its lowest speed (Stir). Gradually add the flour one cup at a time. Let each cup blend in slightly before adding the next, mixing until a sticky dough ball forms and no dry pockets remain.

Step 4

Knead: Increase the mixer speed to medium-low (Speed 2 on most machines). Knead the dough for 4 to 5 minutes. Stop mixing as soon as the dough becomes smooth, elastic, and pulls away cleanly from the sides of the bowl.

Step 5

First Rise: Remove the dough from the hook. Shape it into a smooth ball, grease it lightly with oil, and leave it in the mixer bowl (or transfer to a separate greased bowl). Cover with a damp towel and let it rise in a warm spot for 1.5 to 2 hours until doubled in size.

Step 6

Pan Prep & Second Rise: Punch down the dough. Press and stretch it into a well-oiled rectangular or circular baking pan. Cover lightly and let it rest in the pan for 30 minutes to puff back up.

Step 7

Sauté the Aromatics: Heat the olive oil in a large saucepan over medium heat. Add the minced garlic and cook for about 1 minute until fragrant, making sure it does not burn.

Step 8

Combine the Tomatoes: Pour in the tomato puree (or tomato sauce) and stir in the tomato paste until completely smooth and free of lumps.

Step 9

Add the Sweeteners & Herbs: Stir in the sugar, dried oregano, basil, bay leaf, salt, and black pepper.

Step 10

Submerge the Whole Vegetables: Place the whole peeled onion, the whole carrot, and the whole celery stalk directly into the sauce. These vegetables will slow-cook in the liquid, absorbing acidity and bleeding their natural sugars and flavors into the base without changing the smooth texture.

Step 11

Slow Simmer: Turn the heat down to low, cover the pan slightly, and let the sauce simmer gently for 2 to 3 hours. Stir occasionally to prevent the bottom from scorching.

Step 12

Finish and Cool: Remove the pan from the heat. Use tongs to pull out the whole onion, carrot, celery, and bay leaf. Discard them (or squeeze their sweet juices back into the pan before discarding). Let the sauce cool completely before spreading it onto your dough.

Step 13

Bake: Bake at 425°F (220°C) for 15 to 20 minutes until the bottom crust is golden-brown and crispy.

Step 14

Pre-heat oven to 425F

Step 15

The Foundation Sauce: Spread your thick, sweet tomato sauce generously over the pan-stretched dough. Leave only a tight 1/4-inch to 1/2-inch border at the very edge.

Step 16

The Cheese Blanket: Apply a heavy, even layer of shredded cheese. In Northern Ontario, pizza is famously cheese-forward; you want complete coverage with no sauce showing through.

Step 17

The Pepperoni Layer (Always on Top): Lay your pepperoni slices directly on top of the cheese. Placing toppings over the cheese ensures they are exposed to the direct, dry heat of the oven, allowing the edges to crisp, curl into "cups," and char beautifully.

Step 18

Secondary Toppings (Mushrooms & Onions): If you are adding mushrooms or onions, slice them thin and scatter them lightly over the pepperoni.