Authentic Newfoundland Pizza

This bold Newfoundland pizza packs together classics from Canada with a homemade spin that makes takeout look boring. A mix of that crunchy-chewy crust, gooey cheeses, and old-school toppings always takes me right back. It's our go-to when the weekend rolls around.

The first time I pulled this together was because of a freak snowstorm, and delivery was a no-go. What started out as making do wound up turning our Fridays into a make-your-own pizza party, with everyone pitching in.

Delicious Ingredients

• Dried herbs: Give your bake a pop of aroma and flavor all the way through
• Pizza sauce: Lays down that sweet-tangy foundation that makes all the toppings pop
• Cheddar and mozzarella cheese blend: Gets that creamy melt with a hit of flavor
• Vienna sausages: Sliced thin for a uniquely Newfoundland kick
• Canadian bacon: Sizzle this till it’s almost crisp for that signature taste and a bite of meatiness
• All purpose flour: Makes for a stretchy dough with just enough crispness
• Olive oil: Adds richness and helps you get that pretty golden finish
• Active dry yeast: What gives life and rise to your crust
• Warm water: Gotta be 110 degrees—this is important so your yeast gets working

Simple How-To Guide

Bake it off:

Toss your pizza onto the middle rack and bake at 500 for ten minutes flat. You want bubbly cheese and those crispy edges, but don’t let it brown too much. The high heat is the secret to getting a crust just like the pros.

Finishing up:

Sprinkle herbs and parmesan on top, then drop the last bit of cheese over everything. This keeps the herbs from burning and adds a yummy cheesy finish.

Toss on the toppings:

Spread your sauce, but keep a solid inch clear along the rim. Next, layer most of your cheese (save a good handful), then scatter on your crispy bacon and Vienna sausage. You want every slice loaded up.

Give it an egg wash:

Whisk up an egg with a splash of water, then brush it just along the outside edge of your dough. This will help it puff up golden and pretty as it bakes.

Shape it out:

Spray a 14-inch pan with nonstick spray. Roll out that dough on a lightly floured surface, toss it on the pan, then press from the center out. Be gentle around the edge so you get that nice thick crust rim.

Let it proof real quick:

Put the dough back in your bowl, cover with a tea towel, and let it sit on top of your hot oven for five minutes while it preheats. The extra warmth gives you a speedy rise.

Knead away:

Flour your counter, dump out the dough, and get those hands working it for four or five minutes. Press, fold, repeat till it’s smooth and springy.

Mix it all together:

Pour olive oil into your bubbly yeast. Dump in all dry stuff and stir just till it’s mixed—don’t overdo it. You want a shaggy, just-holding shape.

Get the dry stuff ready:

While you’re waiting on the yeast, mix your flour, salt, and sugar together. Sifting’s handy for fluffy dough but not a dealbreaker.

Let your yeast bloom:

Tip out the hot water and wipe the bowl. Pour in 110-degree water, scatter the yeast, give a quick stir, and then just leave it for about three minutes. Once it’s foamy, you’re good to go.

Warm the bowl up:

Start with a metal bowl, fill it with hot tap water and let it sit for a bit. This keeps things toasty, which helps your yeast kick off. Preheat that oven to 500 while you wait.

Canadian bacon with Vienna sausages might sound odd if you haven’t tried it, but that’s what sets Newfoundland pizza apart. My nan from St. John’s always pan fried the bacon before topping. That extra step really cranks up the richness and flavor.

Best Cheese Combo

The mix of half cheddar and half mozzarella is what makes this pie stand out. The mozzarella brings the melty stretch you expect, but the sharp cheddar gives a kick to the milder Vienna sausages. I tried just mozzarella a few times, but it wasn’t the same. Swap in aged cheddar if you want extra punch in every bite.

Make it Early

You can prep the dough up to a day ahead and let it hang out in the fridge. Just use a bowl with a little oil and cover tight. The dough gets way more flavor as it rests cold. When you’re ready to bake, let it warm up for about half an hour after pulling from the fridge. Want even more convenience? Par bake the crust for five minutes, cool it off, then freeze so you can pull out pizza nearly anytime.

Local Roots

Newfoundland pizza is all about turning whatever you’ve got into something special, especially way back when winters made fresh stuff tough to find. Vienna sausages stuck around because they lasted on the shelf. It's a neat piece of food history, and locals are super proud of their style. Remember, every pizza place makes the most of what's handy, and that's where regional styles come from.

Dive into real Newfoundland flavors with this mouthwatering pizza and watch it become your new family classic.

Foire aux questions sur la recette

→ Why use cheddar and mozzarella together?

Mixing cheddar and mozzarella gives you that special Newfoundland taste. Mozzarella makes the cheese stringy and gooey, and cheddar adds a punchy flavor that goes great with those savory meats.

→ Can Vienna sausages be swapped out?

Vienna sausages make it classic, but if you don’t have them, try cocktail wieners or pepperoni. Still, Vienna sausages have a gentle smoky flavor that’s unique with Canadian bacon.

→ Why put dough over a preheating oven?

Setting the dough above your hot oven makes a warm little spot where the yeast wakes up and works quicker, so the pizza crust becomes nice, puffy, and light.

→ What does the egg wash do?

Brushing on an egg wash makes your pizza’s edge golden and a bit glossy, plus it keeps the outer crust from turning soggy under sauce and cheese.

→ Why bake at 500°F?

Baking hot and fast makes the bottom crust crisp up perfectly and leaves the cheese just right. You’ll also get those nice browned spots everyone loves, all done in about 10 minutes.

→ Can the dough be made ahead?

Totally! Make your dough a day before, pop it in a greased bowl, cover it, and chill. When you’re ready, wait 30 minutes for it to lose its chill, then roll it out and bake.