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Jan 10, 2014 01:02 PM

making "prairie" pizza at home? [moved from Prairie Provinces]

Does anybody have an suggestions for making pizza similar to that king of pies that one often finds at the g typically greek owned family restaurants on the prairies? Being from Sask. I'm thinking of Houston or Western pizza, but I have heard it's not uncommon in Alberta and Manitoba.



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  1. My SO loves greek style so I've worked out a decent formula.

    Has to be in an oiled pan. About 1.5 to 2 times the dough of a thin crust. The biggest difference is sauce. You want to use a really thick, almost straight paste, because once you get the cheese on it won't evaporate in the oven and you end up with a bit of a soup if you use a thin crushed tomato base. Other than that you just have to decide if you want the toppings above or below the cheese. Cook it long and hot on a bottom rack so the crust crisps.

    1 Reply
    1. re: piano boy

      Thanks! Toppings will definitely be below the cheese. If only I had an industrial oven at home haha. 500 degeees will have to do.

    2. After much arduous testing, I've found that pizza baked on cast iron results in the best textured crust. Better than a pizza stone and far better than any other kind of metal. I just make it in my trusty cast iron skillet.

      1. Americas Test Kitchen has a 'pepperoni pan pizza' recipe that makes a great, thick crust. Closest crust I've made to the type you are looking for. You may have to be a member to access it but you can get the 'free trial' and then cancel.