Authentic Newfoundland Pizza

This hearty Newfoundland Pizza brings together classic Canadian flavors with a homemade touch that makes it superior to any takeout option. The combination of a perfectly crisp yet chewy crust, melty cheese blend, and traditional toppings creates a nostalgic taste experience that's become a weekend tradition in my home.

I first made this recipe during a snowstorm when delivery wasn't an option. What started as a necessity quickly became our family's Friday night tradition, with everyone gathering in the kitchen to help with toppings.

Ingredients

• Warm water: At exactly a temperature of 110 degrees ensures perfect yeast activation
• Active dry yeast: Provides the foundation for a perfectly risen crust
• Olive oil: Adds richness and helps create that golden brown exterior
• All purpose flour: Creates the ideal texture balance between chewy and crisp
• Canadian bacon: Pan fried until almost crispy adds authentic flavor and meaty texture
• Vienna sausages: Sliced thin offer that distinctive Newfoundland pizza taste
• Cheddar and mozzarella cheese blend: Provides perfect melt and flavor
• Pizza sauce: Creates the tangy base that brings everything together
• Dried herbs: Infuse the entire pizza with aromatic flavors

Step-by-Step Instructions

Prepare the bowl:

Begin by filling a metal mixing bowl with hot tap water and set aside for a few minutes. This clever step tempers the bowl creating the perfect environment for yeast activation. While the bowl warms preheat your oven to 500 degrees exactly.

Activate the yeast:

Pour out the hot water and wipe the bowl dry. Add warm tap water at 110 degrees and sprinkle in the yeast. Gently stir for no more than 5 to 10 seconds then let it rest for at least 3 minutes until foamy. This patience ensures proper fermentation begins.

Mix the dry ingredients:

While the yeast activates sift together 2 cups of flour with salt and sugar. This aerates the flour and ensures even distribution of ingredients for a perfectly textured dough.

Combine wet and dry:

Add olive oil to the foamy yeast mixture and stir briefly. Pour in all the sifted dry ingredients and combine with a rubber spatula just until the liquid is absorbed. Avoid overmixing which can develop too much gluten.

Knead the dough:

Sprinkle your counter with flour and turn out the dough. Knead for 4 to 5 minutes applying gentle pressure with the heel of your hand folding and turning until a smooth dough ball forms.

Quick proof:

Place the dough back in the mixing bowl covered with a tea towel and set on top of your preheating oven. The ambient heat creates the perfect environment for a quick 5 minute proof accelerating the rise without overdeveloping.

Shape the crust:

Spray a 14 inch pizza pan with nonstick spray. Roll the dough on a lightly floured surface then transfer to the pan. Push from the center outward with your palms avoiding the edges to create that distinctive puffy crust rim.

Egg wash the edge:

Whisk together egg and water and brush just the perimeter of the dough. This creates a golden seal and helps the edge puff beautifully during baking.

Add toppings:

Spread pizza sauce evenly leaving a clean 1 inch border. Distribute most of the cheese blend saving a quarter cup for the final layer. Arrange the cooled bacon and sliced Vienna sausages evenly over the cheese for balanced flavor in every bite.

Final touches:

Sprinkle the dried herbs and parmesan over the toppings then finish with the reserved cheese which protects the herbs from burning while baking.

Bake to perfection:

Bake at 500 degrees for exactly 10 minutes until the crust is golden and the cheese is bubbling but not browned. The high temperature creates that authentic pizzeria style crust with perfect texture.

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The combination of Canadian bacon and Vienna sausages might seem unusual to some but this pairing is what makes a true Newfoundland pizza special. My grandmother from St. Johns would always insist on pan frying the Canadian bacon first to render some fat and intensify the flavor before adding it to the pizza.

The Perfect Cheese Blend

The half cheddar half mozzarella combination is truly the secret to this pizzas distinctive flavor. The mozzarella provides that classic stretch and melt we all love in pizza while the cheddar adds a sharp tanginess that complements the somewhat mild Vienna sausages. I discovered this blend after several test batches with just mozzarella left the pizza tasting a bit flat. If you want to elevate it even further consider using aged cheddar for even more depth of flavor.

Make Ahead Options

You can prepare the dough up to 24 hours in advance and store it in the refrigerator for an even better flavor. Simply place the kneaded dough in an oiled bowl covered tightly with plastic wrap and refrigerate. The slow cold fermentation develops more complex flavors in the crust. When ready to use let the dough sit at room temperature for about 30 minutes before shaping. You can also par bake the crust for 5 minutes cool it completely and freeze for up to a month perfect for quick weeknight dinners.

Cultural Significance

Newfoundland pizza reflects the unique culinary heritage of Canadas easternmost province. The use of Vienna sausages became popular due to their long shelf life in a region where fresh ingredients were sometimes hard to come by especially during harsh winters. What started as practical necessity became a beloved regional specialty that locals are fiercely proud of. While some pizza purists might raise an eyebrow at these toppings remember that all regional pizza styles evolved from making the most of local ingredients and preferences.

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Experience the pride and authenticity of Newfoundland through this delicious pizza recipe that will quickly become a family favorite.

Frequently Asked Questions

→ Why mix cheddar and mozzarella for this pizza?

Combining cheddar and mozzarella creates the signature Newfoundland pizza flavor profile. The mozzarella provides the stretch and melt factor, while the cheddar adds a sharp, distinctive taste that complements the Canadian bacon and Vienna sausages perfectly.

→ Can I substitute the Vienna sausages?

While Vienna sausages are traditional for authentic Newfoundland pizza, you can substitute with cocktail wieners or even pepperoni in a pinch. However, the mild, slightly smoky flavor of Vienna sausages pairs uniquely with the Canadian bacon.

→ Why place the dough on top of the preheating oven?

Placing the covered dough on top of the preheating oven creates the perfect warm environment for proofing. This gentle heat helps activate the yeast more effectively, resulting in a better rise and a lighter, more airy crust texture.

→ What's the purpose of the egg wash on the crust?

The egg wash serves two important purposes: it helps create that signature golden, slightly shiny crust edge that's characteristic of Newfoundland pizza, and it also acts as a barrier that prevents the sauce and toppings from making the outer rim soggy.

→ Why is the oven temperature so high at 500°F?

The high temperature of 500°F mimics professional pizza ovens and allows for quick cooking (just 10 minutes) that creates the perfect balance: a crispy bottom crust while keeping the toppings from overcooking. This high heat also helps create those desirable browned cheese spots.

→ Can I make the dough ahead of time?

Yes, you can prepare the dough up to 24 hours in advance. After kneading, place it in an oiled bowl, cover with plastic wrap, and refrigerate. Allow the cold dough to come to room temperature for about 30 minutes before rolling it out for best results.