What?! Baked round but cut square, who came up with such an idea? Well our good Canadian friends from Regina, Saskatchewan that’s who! Let’s take a closer look at this square cut Regina style pizza. At first we were like, ”but then how do you hold the middle pieces if they ain’t got no crust?” But any Regina style pizza lover knows it doesn’t matter, no crust, no problem. In my opinion it actually makes those crustless pieces that much better, completely maxed out with toppings, you find a way to get it into your mouth.
Speaking of maxed out with toppings, I’ve yet to have a pizza so stacked with meat that left me wanting so much more. So this is how you do it, and the order I’ve been told is very important so after you roll out the dough you add: tomato sauce, thinly sliced mushrooms, meat, meat and more meat (you want a couple inches thick of meat) green peppers, onions, pineapple, and as much mozza as you can fit on top (we used about 3 cups). “The crustless pieces are mine! All mine I say”!
WEIRD WILD TOPPINGS
Salami | Pepperoni | Ham | Mushroom | Green Pepper | Onion | Pineapple | Mozzarella Cheese | Tomato Sauce
Square Cut Regina Style Pizza
- BAKING STEEL
- PIZZA CUTTERS
- PIZZA PEEL
- ROLLING PIN
- 3 cups Mozzarella cheese
- 2 cups Ham
- 2 cups Pepperoni
- 2 cups Salami
- 1 cup Tomato sauce
- ¾ cup Green pepper
- ¾ cup Mushroom
- ¾ cup Onion
- ½ cup Pineapple tidbits
WILD PIZZA DOUGH (1 hour)
- Place the wild dough in a lightly floured bowl and cover with a towel, set aside for 1 hour. (The pizza steel or stone needs to preheat for 1 hour as well, so preheat oven to 550°F after you finish making your pizza dough).
- Preheat oven to 550°F with baking steel or pizza stone inside the oven for 1 hour.
- Grate mozzarella cheese.
- Thinly slice green peppers, mushrooms and onions.
- Flour surface and roll out the dough, flour lightly as needed. Put a floured pizza peel underneath the dough.
- Add tomato sauce, then mushrooms, salami, pepperoni, ham, green peppers, onions, pineapple tidbits then mozzarella cheese. Pat down toppings.
- Bake pizza in the oven at 550° F. for 8-12 minutes.
- Remove pizza from oven with pizza peel and let cool for 5 minutes. Slice it up!
OUR MAGICAL WILD PIZZA DOUGH
All Weird Wild Pizzas are made with naturally occurring wild yeast to produce a healthier gluten option. And if you don’t care about that, it’s all good because it still delivers amazing taste.
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MYSTERY PIZZA #86
What could the next pizza be? And what Weird and Wild pizza do you want Papa Za to make next? Because the weirder the better, let us know and we will put Papa Za back to work. So let’s get his butt back in the kitchen to start creating more crazy pizza experiments!
You are welcome to join the quest for making the weirdest and wildest pizzas on the planet. We may make your dream pizza or by accident, we may make your nightmare pizza. Sorry not sorry, it’s what we do. But we do it for you!
Will you become one of the Pizza Weirdoughs!