Windsor style pizza

[turbosundance]

Does anyone have any recipes or suggestions to replicate Windsor, Canada style pizza?  

[gcpizza]

Does anyone have any recipes or suggestions to replicate Windsor, Canada style pizza? 

Just poking around Windsor on Google Maps there looks to be a couple different styles of pizza there. One looks like it might be similar to Greek-Style and the other looks like, for lack of a better way to describe it, American-Style - thicker bready, soft crust either cooked on a screen in a conveyor oven or maybe on the hearth of a deck oven.

What is a specific restuarant or pizzeria that makes the style that you are looking to replicate?

[gcpizza]

Interesting. A new style to try. I found this article about the style and its history. It also has dough and sauce recipes. Hope this helps.

https://www.cbc.ca/news/canada/windsor/jonathan-pinto-volcano-pizzeria-1.3628683

[gcpizza]

Interesting. A new style to try. I found this article about the style and its history. It also has dough and sauce recipes. Hope this helps.

https://www.cbc.ca/news/canada/windsor/jonathan-pinto-volcano-pizzeria-1.3628683

I was bored so I converted this dough recipe to weights. The recipe indicated that the dough amount was for a "medium pizza pan". I chose 16" for the pan size as this amount of dough would be a lot of dough for anything smaller. As typical for volumetric dough recipes intended for a home baker, this recipe gives a range for the amount of flour. I chose a 60% HR as that is a typical hydration for this type of dough. Adjust accordingly.

Note that this recipe uses a lot of yeast and a 10 minute rest without any fermentation time. Not even in the pan.  Also note that this recipe uses very little salt. It's likely this dough could be made better, but if this dough "makes the style", then you may not want to make changes.

Hope this helps.

[kori]

They use canned mushrooms, yuk

[TXCraig1]

They use canned mushrooms, yuk

Canned mushrooms have a place. I'm just not sure what it is.

You could probably use one to patch a hole in a tire...

[gcpizza]

The more that I read about this style, the more that I think that what makes the style is the toppings rather than the dough/crust. Shredded pepperoni, canned mushrooms and Galati mozzarella plus an oregano heavy and sweet sauce seem to be the norm.

The dough seems to be a basic pizza dough, 60-ish hydration with some oil. The salt in the above dough recipe is low by today's standards, but the dough likely has less salt than what is now usual given how the pepperoni is applied. Shredded and heavily applied pepperoni would release a lot of salt. I see cornmeal mentioned although it doesn't seem to be a dough ingredient, but rather maybe used for dusting or a pan coating. Some crusts seem rolled and others hand stretched. Most seem to be cooked directly on the deck, but some might be baked in an oiled pan like Greek-style and the above recipe.

Like all styles there seems to be wide variation. When it comes to toppings you can order what you like (and things like taco pizza), but the above toppings and sauce are what most consider to make the style even though there are other toppings available.

Across what is often called the "rust belt" or "the industrial north" each area or region has their own pizza. Most of it is good (sorry Altoona, but I won't even try your pizza) and most is endangered as the old mom and pop restaurants close when the owners retire or die off and are replaced by the national chains. As this happens it's really about losing local culture.  Sad. From what I've been reading, Windsor for the most part has bucked this trend shunning the chains and supporting their local places, so I applaud them for that.

[kori]

Canned mushrooms have a place. I'm just not sure what it is.

You could probably use one to patch a hole in a tire...

chili

[TXCraig1]

Or spicy mushroom soup anyway