How to Put Together a Saskatchewan Style Pizza Outside of Saskatchewan
Figured this might be of interest for some people. Several people I know are from Saskatchewan and as such, Toronto pizza doesn't really do it for them. I suspect it's like how I sometimes get cravings for Finnish pancakes (speaking of which, I know what breakfast is tomorrow...). After some research and legwork, we've put together a recipe for a passable Saskatchewan Style pizza with food you can get anywhere.
The end result is a very heavy and dense pizza that you need to eat with a fork. It'll fall apart otherwise. It may also be heavy enough to kill a man with enough calories to also kill a second person and cost as much as a delivery pizza. Here's how to build it!
Crust: We used this. Any crust will work, in theory.
Sauce: I THINK we used normal, canned pizza sauce. Comments from my housemates imply that the sauce is a touch spicier than average. This is somewhat up to the maker.
Toppings: This is where the differences in the style of pizza become clear. Forget just a pack of pepperoni. What you're going to what to do is stock up on deli meats. We used one of those variety packs of cold cuts meant for subs, plus pepperoni plus some salami. Now that you have a pile of meat, stack it on the pizza until it's about a centimeter thick. You'll be putting this on top of the sauce, holding back on the cheese for now.
Cheese: We used a mix of cheese we made of about 45% asiago, 45% mozzarella, and 10% cheddar. The secret ingredient is the asiago - I don't recall how I found this out, but it makes a big difference in the taste and smell. Put this on last, covering all of the meat. Imagine it as being the top crust of a pizza pie.
Bake as you would a normal pizza. Don't eat the whole thing in one go, as you'll be sick as a dog.
The end result is a very heavy and dense pizza that you need to eat with a fork. It'll fall apart otherwise. It may also be heavy enough to kill a man with enough calories to also kill a second person and cost as much as a delivery pizza. Here's how to build it!
Crust: We used this. Any crust will work, in theory.
Sauce: I THINK we used normal, canned pizza sauce. Comments from my housemates imply that the sauce is a touch spicier than average. This is somewhat up to the maker.
Toppings: This is where the differences in the style of pizza become clear. Forget just a pack of pepperoni. What you're going to what to do is stock up on deli meats. We used one of those variety packs of cold cuts meant for subs, plus pepperoni plus some salami. Now that you have a pile of meat, stack it on the pizza until it's about a centimeter thick. You'll be putting this on top of the sauce, holding back on the cheese for now.
Cheese: We used a mix of cheese we made of about 45% asiago, 45% mozzarella, and 10% cheddar. The secret ingredient is the asiago - I don't recall how I found this out, but it makes a big difference in the taste and smell. Put this on last, covering all of the meat. Imagine it as being the top crust of a pizza pie.
Bake as you would a normal pizza. Don't eat the whole thing in one go, as you'll be sick as a dog.