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06-22-2010, 07:45 AM
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Montreal Style Pizza

Years ago - in the 1960's, Montreal Style Pizza meant the cheese was put on last, on top covering all the other ingredients with the result that the sausage, mushrooms and green peppers stayed juicy.This was the standard all dressed. Elsewhere, the ingredients would go on top with the result that they would be much dryer upon coming out of the oven.The norm in Ontario.

BTW in other cities - New York, Boston the norm was tomato sauce and cheese or tomato sauce, pepperoni and cheese on either a thin medium or deep dish crust. Some places would sprinkle oregano or other spices.

The other ingredients - various meats, veggies, seafood, etc started in the seventies.

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