Canadian Pizza (pepperoni, mushrooms, bacon) Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">500g strong bread flour</li><li class="ingredients-single-item">7g active dry yeast</li><li class="ingredients-single-item">10g salt</li><li class="ingredients-single-item">325ml warm water (about 38°C)</li><li class="ingredients-single-item">15ml olive oil, plus extra for greasing</li><li class="ingredients-single-item">200g tomato sauce (passata)</li><li class="ingredients-single-item">2 cloves garlic, minced</li><li class="ingredients-single-item">5g dried oregano</li><li class="ingredients-single-item">300g mozzarella cheese, grated</li><li class="ingredients-single-item">100g pepperoni, thinly sliced</li><li class="ingredients-single-item">200g mushrooms, cleaned and sliced</li><li class="ingredients-single-item">100g bacon, cooked and chopped</li><li class="ingredients-single-item">30g semolina or cornmeal, for dusting</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">Pizza stone or steel</li><li class="equipment-single-item">Pizza peel or large flat baking sheet</li><li class="equipment-single-item">Stand mixer with dough hook (optional)</li><li class="equipment-single-item">Kitchen thermometer</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Begin by activating your yeast. In a small bowl, combine the warm water (38°C - it should feel warm but not hot to the touch) with the yeast. Let it sit for about 5-10 minutes until it becomes frothy and bubbly. This indicates your yeast is alive and ready to work its magic on your dough.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>In a large bowl or the bowl of your stand mixer, combine the bread flour and salt. Bread flour has a higher protein content than all-purpose, which will give your pizza crust that desirable chewy texture. Make a well in the center and pour in the activated yeast mixture and olive oil.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Mix everything together until it forms a shaggy dough. If using a stand mixer, use the dough hook attachment and mix on low speed for 2 minutes. If mixing by hand, use a wooden spoon until it becomes too difficult, then turn the dough out onto a lightly floured surface.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Knead the dough for 8-10 minutes (6 minutes in a mixer) until it becomes smooth, elastic, and springs back when poked. The kneading develops gluten, which gives your crust structure and that wonderful chewy texture. You'll know it's ready when the dough passes the "windowpane test" - take a small piece and stretch it between your fingers; it should stretch thin enough to see light through without tearing.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Form the dough into a tight ball and place it in a lightly oiled bowl, turning once to coat. Cover with plastic wrap or a damp cloth and let it rise in a warm, draft-free spot for about 1.5-2 hours, or until doubled in size. This slow rise develops flavor in your dough.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>While the dough is rising, prepare your toppings. Cook the bacon until crisp, then drain on paper towels and chop. Clean and slice the mushrooms (not too thin as they'll shrink during cooking). Mix the tomato sauce with minced garlic and dried oregano. Having everything ready makes assembly much easier.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Place your pizza stone or steel in the oven and preheat to the highest temperature your oven will go, typically 250-290°C (480-550°F). The stone needs at least 45-60 minutes to properly heat up - this mimics a professional pizza oven and ensures your crust cooks properly from the bottom up.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Once the dough has doubled, gently punch it down to release excess air bubbles, then divide it into two equal portions. If you're only making one pizza, you can refrigerate the other dough ball in an airtight container for up to 3 days or freeze it for up to 3 months.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>On a surface lightly dusted with semolina or cornmeal (this prevents sticking and adds a nice texture to the bottom), gently stretch the dough into a circle about 30cm (12 inches) in diameter. Start by pressing outward with your fingertips, leaving a slightly thicker border for the crust. Then lift the dough onto the backs of your hands and gently stretch it by rotating and letting gravity do the work. Avoid using a rolling pin as it presses out all the beautiful air bubbles that create a light texture.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Transfer the stretched dough to a pizza peel or inverted baking sheet dusted with semolina. Work quickly from this point to prevent sticking. Spread half of the tomato sauce mixture evenly over the dough, leaving the border bare for the crust. Sprinkle with half the mozzarella cheese, then arrange half of the pepperoni, mushrooms, and bacon evenly across the top.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>With a quick back-and-forth motion, slide the pizza from the peel onto the preheated stone in the oven. This requires confidence - hesitation can cause the pizza to stick or fold. Bake for 8-10 minutes until the crust is golden brown and the cheese is bubbly with some caramelized spots. The high heat mimics a professional pizza oven, creating the perfect texture contrast between crispy exterior and chewy interior.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Remove the pizza using the peel and transfer to a cutting board. Let it rest for 1-2 minutes before slicing - this allows the cheese to set slightly and makes for cleaner cuts. Repeat the process with the remaining dough and toppings. Serve immediately while the cheese is still melted and the crust is at its prime crispness. Enjoy your homemade Canadian pizza with its perfect balance of savory toppings!</li></ol>