Tom’s Pizza–style dough recipe

Here’s a Tom’s Pizza–style dough recipe, inspired by their likely method and ingredients based on reviews, Cape Breton pizza traditions, and what we know about their kitchen:

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🍕 Tom’s-Style Pizza Dough (Cape Breton Style)

Makes 2 medium (12"–14") pizzas

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🧂 Ingredients

• 3 ½ cups (420 g) all-purpose or bread flour
• 1 cup + 2 tbsp (270 ml) warm water (about 105–110°F / 40–43°C)
• 2 ¼ tsp (1 packet or 7 g) active dry yeast
• 1 ½ tsp salt
• 1 tbsp sugar
• 2 tbsp canola oil or vegetable oil (NOT palm oil)

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👨‍🍳 Instructions

1. Activate the yeast
   In a small bowl, combine warm water, sugar, and yeast. Let sit for 5–10 minutes until frothy and bubbly.

2. Mix the dough
   In a large bowl, stir together flour and salt. Add the yeast mixture and oil. Mix until a sticky dough forms.

3. Knead until smooth
   Knead by hand for about 8–10 minutes, or with a mixer dough hook for 5–6 minutes, until smooth and elastic. Add a sprinkle of flour if too sticky, but don’t overdo it.

4. Let it rise
   Place dough in a lightly oiled bowl, cover with a towel or plastic wrap, and let rise in a warm place for 1 to 1½ hours, or until doubled.

5. Divide & rest
   Punch down the dough and divide in half. Form into two balls, cover lightly, and let them rest for 15–20 minutes. This makes stretching easier.

6. Shape your pizza
   Stretch by hand or roll out to your desired thickness. For Tom’s-style, go for a slightly thinner crust with a soft interior and lightly crisp base.

7. Top & bake

   • Preheat your oven to 500°F (260°C) with a pizza stone or upside-down baking sheet inside.
   • Add your toppings and slide the pizza onto the hot stone/sheet.
   • Bake for 8–12 minutes until golden brown and bubbly.

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🔥 Pro Tips for “Tom’s Style”

• Use mozzarella with a medium melt (not super stringy) for that local-pizza-shop feel.
• Don’t over-sauce—aim for balance, not a drowned crust.
• Load toppings generously but evenly—especially pepperoni, green pepper, mushroom, and onion (like their "Tom’s Special").
• Brush the edge of the crust with a little oil for extra golden crunch.

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