Montreal Pizza Recipe. Dough Made With 7up! Our 50 Year Old Recipe! 

I’ve been looking for this recipe for years! Thank you for posting this. It’s long been rumored that 7Up is the secret ingredient that makes Mtl pizza crust unique, but this confirms it. Pizza outside of QC just never tastes quite the same. For years after I moved away, I chased the Mtl Pizza dragon trying to find anything that resembles the flavors of my youth, and nothing ever comes close. The differences are hard to describe, and after a while I start to question my sanity, like was it really as good as I remembered. But every time I visit Mtl I order my favorites and my sanity is reaffirmed. Pizza in the city I now live in is just garbage, so I’ve been trying to replicate Mtl pizza at home. With trial and error I’ve gotten 85% of the way there. I discovered that a large part of getting that taste just right, is in the brands of toppings (pepperoni and mozzarella), since Mtl’s pizza supply chain is very local. I think you may have gotten me 13% closer, with the remaining 2% being maybe the blend of Saputo that only restaurants seem to have access to (the grocery store-available Deluxe and Mozzarellissima variants seem just a little different, although it could just be my imagination). Now the only problem remaining is that my kids may never want to leave home.

With this dough recipe and grocery store pepperoni, sauce and veggies, I can now make a pizza that is the rival of our best neighborhood mom & pop pizza joint!

Hi Chef ! I will try it pretty soon . Thanks for sharing it ..

Wow ! You have a fresh new sub here ! Thank you ! I love Old Shcool !

Tony's Master of Pizza in Winnipeg has a dough ball in the middle. I believe he came from Montreal. Oh how we fought over it in boarding school. It's still there 40 years later!

Just found your channel and I have to say I’m hooked. Love your charisma, information and your delivery.

I've reverse engineered several pizzas in Montreal (also born there - West Island) and I think pepperoni is the first topping after the sauce, then mushrooms on top, then cheese, then green peppers on top. Are you confident that mushrooms should go under the pepperoni?

Dough balls and steamies.....two things i never saw much of after leaving montreal.

I made this last night, and it turned out very well! One thing I will say though, is that the crumb was a little tighter than I’m used to seeing in most of my bakes. The main 2 differences here, were the 7-up, and also I switched to Robin Hood 00-style flour, whereas normally I use their bread flour. Not sure which of the 2 changes account for the not-as-open crumb, but otherwise it was a success.

For your montreal pizza recipe, If I half the receipe do I half the yeast? Thank you Michael Canadian Pizza Lover

lol this is great

Can't seem to load the dough recipe.

Here in the UK, Beer dough is becoming very popular. Again like the sprite, it adds a lot of sugars, but the carbonation may also play a role in the dough. With the heat of the ooni, I am sure you had difficulty stopping it brown too quick with the sugar in it.

What is the mesure of oil?

Can someone know which pepperoni in florida resemble the montreal one

Thanks so much! I've been trying to recreate my childhood montreal pizza for the past year and you seem to be using the perfect cheese and pepperoni. What are they? (brand or type) Thanks

I thank you for the recipe. That was very good. Two Questions. 1- Can you tell us the speed of the kitchened and how long ? 2- Is it normal the Dough was sticky at the beginning . I do Poolish 200 g water-200 g flour 5 g yeast-5 g honey after 24 hrs mix with 800 g flour 150 Ml 7up 320 ml water 20 g salt 20 ml oil . 67 % hydratation

Nope in the South since day 1. We use this in biscuits

Tried the recepy. Tastes exactly like take out all dressed montreal pizza. The dough turned out slightly different though.

Your recipe link says to add oil but no amount noted in your recipe. Can you update the recipe? The video says 20ml for anyone looking. Also, I noticed a lot of oil when you showed the dough balls. Do you cover the balls with a lot of oil before shaping the dough?

Olive oil or vegetable oil?

When you say Med-High we are talking about what??? 650F or What? Thank you Chef! 🫶

Did you give some to the seal ? 10:25

4:35 wait a minute, how on earth is that 7-up? It's the color of lemonade or almost like a fruit juice? 7up is 100% clear...? Don't get me wrong, the recipe looks delicious and I like the video but it doesn't look at all like 7up, so what's up with that? I don't see any carbonation in it as you pour it in and it looks like you added lemon juice? Am I wrong? Is it a culinary secret? LoL by the way I just found this channel and it looks good I'll have to explore more