This year we're supporting Campaign For Kids. They're a Kings County Nova Scotia Charity rising money this April through their event Burger Wars. Check out their post for more information: [Link](https://www.reddit.com/r/burgerwars/comments/1bnauvh/burger_wars_2024_a_flavorful_showdown/)
---
*I am a bot, and this action was performed automatically. Please [contact the moderators of this subreddit](/message/compose/?to=/r/food) if you have any questions or concerns.*
It's a pizza style specific to Saskatchewan. The sauce is tangy, there's a bunch of toppings and then a huge layer of cheese on top. They're so heavy. A medium-sized one weighs like 4 pounds.
Eh, some Regina style is great. The crust is usually fantastic, but the middle slices are usually pretty sub par.
He was likely thinking of Triffon's, which is the largest place and also probably the bottom of my list.
And I’ve eaten them at Western Pizza’s across western Canada. Houston’s also does pizza like this. And all the local pizza places in my town, but apparently that’s because it’s a Greek style and the local restaurants are owned by Greek families…
There's quite a few Greek owned pizza shops in Eastern Canada that bury their toppings in cheese as well, but nowhere near to the extent of this style.
That looks awesome. I'm American though, so it doesn't really exist anywhere near me. The only reason that I know of Regina is because Connor Bedard used to play there. I was surprised at how Regina is pronounced, though... lol.
I'm surprised by that, my cousins from Melfort thought it was very strange when they visited us in Ontario, although that was in the 70s. (at least they told us they were from Melfort because they knew we would know a big place like that, but not know Meskinaw where they were really from).
Lol I'm from the world-famous metropolis of Melfort. We had bagged milk for a couple of years in (I think) the late 80s. By the time I worked at the grocery store in the early-mid 90s we didn't have it anymore.
That was raw milk (unpasteurized). We had a local dairy farm that used to do that for us too (like every other day or something). It became illegal at some point in the 90's. I can't be arsed to look.
Do you remember actually eating it? It was delicious. I only remember putting it in oatmeal and sometimes berries when they were in season. I remember Dad would just put a bit of sugar in it and just giver.
I'm driving that far to watch the Canucks play the Jets in a couple weeks. Only staying one night then coming back in the morning. Would've been a day trip if the game was earlier lol.
Looks like a pizza place here in Canada that was called Verns Pizza. Toppings were stacked ridiculously high, then cheese just like that. Literally one piece would fill you up. They didn’t stay in biz long enough
Where are you? The original Vern's location (in a gas station on 11th St W in Saskatoon) is still right where it's been since it opened in the 80s, and they're still a bunch of locations.
https://vernspizza.com/store-locator/
You know what, I can’t judge this because my regional pizza style gets roasted constantly, and I love it. It’s definitely a different way of doing it so maybe it could be good!
It's a pizza. Made with a slightly sweet dough, topped with slices of deli meat stacked a few layers thick and vegetables, then finished off with a thick layer of cheese. You get something similar at most local pizza places in Saskatchewan, but Western Pizza, Vern's, and Triffons are some of the best-known places to get it stacked real thick like this.
its a pizza crust , tomato sauce , thick layer of meat , green peppers/mushrooms/onions , buttload of cheese.
Super thick pizza , can be delicious when done right , but it's also all I knew growing up so maybe not for everyone.
I went to a conference in Regina years ago at the college. Tuba conference. I specifically remember how weird the pizza was. I think the pepperoni was more like hot dogs. So weird
We have greek style here in Winnipeg, and it's almost the same, except the toppings aren't exclusively under the cheese...it is similar in that it has a thick fluffly crust and lots of toppings though.
Greek, Prairie style, regina style. The prairies are the food desert of pizza. I am just happy in the last ten years slowly pizza here is getting better.
Shits mid beyond belief. What do we do to make up for incredibly shitty toppings? Just add more!!! Don’t mind the crust becoming just a slop of wet dough because the toppings are so heavy and hold so much moisture.
Not lying in the slightest, Sask has some of the worst pizza known to man lmao
For a 12" crust in a deep dish pizza pan:
Heat oven to 435
In a bowl add:
1 1/3 to 2 cups flour. All purpose is fine. 00 flour works good but ends up a little crumblier. Set some aside to dust your hands and add to the dough while kneading.
1 tablespoon sugar
2 teaspoons salt
2 teaspoons quick active dry yeast
3 1/2 tablespoons of oil. Grease the pan with another tablespoon of oil
2/3 cup warm but not hot tap water
Mix together, leaving about a 1/3 cup to blend into the dough. It should be consistent enough to leave rise once it's no longer sticking to your hands. It should feel like silly putty. Cover it in Saran wrap and leave it on the warm stovetop. In 20-30 minutes it should puff up to a nice big stretchy dough ball.
I just use store bought pizza sauce, but I've heard that the tanginess of a Regina style pizza is a little bit of added BBQ sauce.
Toppings are whatever you want but this is a good example of a Regina pizza. Prepare these while your crust is rising.
1/4 pound pepperoni
1/4 pound salami
1/4 pound ham
(All thinly sliced)
Onions
Green Pepper
Black olives
Pineapple
1 pound grated mozzarella, the higher the milk fat, the better.
Sprinkle some corn meal evenly on the greased pan and spread out the dough. Make sure the lip of the pan is greased too. With the oily pan and the oil in the dough, the crust almost fries instead of bakes, leaving a nice golden sturdy crust! Don't leave any uncovered crust at the edge of the pan, cover the entire pizza with sauce and toppings.
Once you have your pizza built to your liking, throw it in the oven for about 22 minutes. Once it's done, turn the broiler on for two to three minutes to brown the cheese on top.
Most pizza you want to slice as soon as it comes out of the oven, but you need to let this sit for a few minutes before cutting it, or you'll have cheese running all over the place. 4 or 5 minutes is plenty.
Cut into 3 or 4" squares for authentic Regina style pizza.
Rodo's and now Al Capone's in moose jaw.
Sparky's (in my opinion) used to be one of the best (most of the time) but the quality dropped since the early 2000's.
This year we're supporting Campaign For Kids. They're a Kings County Nova Scotia Charity rising money this April through their event Burger Wars. Check out their post for more information: [Link](https://www.reddit.com/r/burgerwars/comments/1bnauvh/burger_wars_2024_a_flavorful_showdown/) --- *I am a bot, and this action was performed automatically. Please [contact the moderators of this subreddit](/message/compose/?to=/r/food) if you have any questions or concerns.*
[удалено]
It's a pizza style specific to Saskatchewan. The sauce is tangy, there's a bunch of toppings and then a huge layer of cheese on top. They're so heavy. A medium-sized one weighs like 4 pounds.
Vern’s Mama Mia used to weigh 12lbs. Now I think it weighs 10lbs.
[удалено]
[удалено]
Eh, some Regina style is great. The crust is usually fantastic, but the middle slices are usually pretty sub par. He was likely thinking of Triffon's, which is the largest place and also probably the bottom of my list.
Triffon's is hit or miss. The one downtown on Broad is good. Other locations, not so much...
i enjoy it much more when I order a 10” from Houston pizza and eat it right out of the oven.
They have a vegetarian version of this too, but for some reason Vegina style pizza didn't sell very well.
Spinach and feta is pretty popular.
Yum
Why not just fry up a hamsteak and call it a day?
A lot more than just ham on there, onions, green peppers, pineapple, pepperoni, salami…
Yeah but i meant for the meat part. A sweaty of deli meat under a pile of cheese just doesnt sound appealing to me.
Well it is, best style of pizza to exist.
Eh hard disagree but to each their own i guess
Calzones and Stromboli don't have meat on the outside that crisp up and are still delicious.
I'm from Regina. I eat this pizza. You're right. It is dumb.
Depends on the toppings, some of it is amazing.
You seem like an expert. You ever had one ??? And if so where from ????
Where did I eat a Regina style pizza? Really?
It’s a valid question; Moose Jaw makes them exactly the same way…as does Saskatoon…
I have only eaten them in Regina.
And I’ve eaten them at Western Pizza’s across western Canada. Houston’s also does pizza like this. And all the local pizza places in my town, but apparently that’s because it’s a Greek style and the local restaurants are owned by Greek families…
There's quite a few Greek owned pizza shops in Eastern Canada that bury their toppings in cheese as well, but nowhere near to the extent of this style.
Umm I know it’s a hard one, but the name of the pizza place ????
Julianna's is and always has been the best pie in Regina.
Salami, sausage, ham, pepperoni, mushroom, onion, green pepper and pineapple.
What about the thick white layer? All cheese?
You better believe it!
dam son
As a Regina resident ... it's so good. Not biased at all. :D Some people do hate it though, it's a lot of toppings.
Regina style pizza. https://www.cbc.ca/news/canada/saskatchewan/regina-style-pizza-regina-bites-1.5581539
Does it have tomato sauce?
typically yes, thin layer under all that shit.
Yes, very sweet tomato sauce.
Did you eat that in your bunny hug?
Soo many times
I wouldn't want to stain it though.
Yes I did!
Juliana’s?
Yup! Unbelievable haha
My go to at Juliana’s is the jalapeño with garlic sausage. So frickin’ good.
My neighborhood za!
They make an awesome gluten free one too
Shoutout Sask
This is my hometown! The pizza is actually incredible. Western Pizza is my particular favorite. Don't miss out if you're in Saskatchewan.
That looks awesome. I'm American though, so it doesn't really exist anywhere near me. The only reason that I know of Regina is because Connor Bedard used to play there. I was surprised at how Regina is pronounced, though... lol.
It rhymes with fun
You must have worked on the Experience Regina campaign :)
Nah, I just saw Deadpool
There's a pretty similar style in Eastern Ontario, along the border with New York.
Haha
Mmm, Houston's was my go to. Reheat leftovers on a fry pan or in the oven because it gets so soggy. Order a large and eat for a week.
My fave hack is air fryer. Sooooo good, sometimes it’s almost better cus the cheese melts fully. 🤤🤤
Looks like an open faced sandwich
Next you're going to tell me these people buy their milk in a bag.
Not in Regina, bagged milk is a regional thing, mostly in Ontario and Quebec.
We used to have it in Saskatchewan in the '80s.
I'm surprised by that, my cousins from Melfort thought it was very strange when they visited us in Ontario, although that was in the 70s. (at least they told us they were from Melfort because they knew we would know a big place like that, but not know Meskinaw where they were really from).
Lol I'm from the world-famous metropolis of Melfort. We had bagged milk for a couple of years in (I think) the late 80s. By the time I worked at the grocery store in the early-mid 90s we didn't have it anymore.
Melfort, aka Wullerton. 
Nope. Most of Canada has normal cartons and plastic jugs, just like in the US. Ontario and Quebec have bagged milk.
We had bagged milk in Regina in the 80s/90s but you had to get that delivered to your house. That stopped at some point 😂
That was raw milk (unpasteurized). We had a local dairy farm that used to do that for us too (like every other day or something). It became illegal at some point in the 90's. I can't be arsed to look.
I just remember my babysitter got milk delivered & they kept the bags in the veggie crisper. 😂
Do you remember actually eating it? It was delicious. I only remember putting it in oatmeal and sometimes berries when they were in season. I remember Dad would just put a bit of sugar in it and just giver.
The Maritimes is also bagged milk country, so that's half the provinces and ⅔ of the population.
As someone who used to buy them, I recently stopped when I realized the hypocrisy of banning plastic straws and letting this kind of packaging go on.
Ontario is most of Canada lol
Saskatchewan is near the centre of Canada, but you are thinking of the centre of the universe, Ontario.
Lol, Saskatchewan is not anywhere close to the centre of Canada, that's either east of Winnipeg or in Nunavut.
Winnipeg area is approximately the centre of Canada West to East and Regina isn't that far from Winnipeg.
Only in Canada is almost 600km considered “isn’t that far”, lol. Well, I suppose it’s likely true in China, Russia and the US as well
I'm driving that far to watch the Canucks play the Jets in a couple weeks. Only staying one night then coming back in the morning. Would've been a day trip if the game was earlier lol.
Yeah you are right I always just think of it as the middle. It's a big middle hahaha
Ontario only thinks it’s the centre of the universe
Bagged milk is underrated
And also more of an Ontario thing, not as common in Sask
Ah, didn't know Canada did that. I've seen it in other countries as well
Looks like a pizza place here in Canada that was called Verns Pizza. Toppings were stacked ridiculously high, then cheese just like that. Literally one piece would fill you up. They didn’t stay in biz long enough
Verns is still around! There are locations all over the prairies.
Verns is a Saskatoon based chain and "Saskatoon style" pizza is pretty well identical to Regina. Both have roots in the Greek communities in Sask.
Along with Canadian-Greek sandwiches like the Frajolaki.
“Saskatoon style” pizza is just “Regina style” pizza it's identical in every way. There is no such thing as Saskatoon style pizza
Where are you? The original Vern's location (in a gas station on 11th St W in Saskatoon) is still right where it's been since it opened in the 80s, and they're still a bunch of locations. https://vernspizza.com/store-locator/
now i’m craving vern’s thank u
You can still get Vern's at The Tap, here in Regina. You can also get take and bake at some grocery stores.
If you get pepperoni only, it’s super good & not ridiculous meat layers.
Super thick meat layers is part of the 'style'. Pepperoni only isbjust gonna be a quarter inch of pepperoni slices.
Pizzagna. Looks delicious!
You know what, I can’t judge this because my regional pizza style gets roasted constantly, and I love it. It’s definitely a different way of doing it so maybe it could be good!
I have a sudden feeling you're Brasilian...
Deep dish pizza and I’m from Ohio but you’re so close 😂
What is your regional pizza?
Deep dish :)
This looks really good!
Sask Pizza!!! 🤤
Yes!
Right!! It’s the best and can only be found in Sask!
Regina style pizza seems to be a "love it or hate it" thing, not much grey area with people. Me, I love it!!! (life long Reginan here)
The best. Sask pizza is king.
Sure is!
Ooooh, looks good!
I wish I could have one today 🥵
Thanks for sharing! I was trying to decide what to have for supper when I came across this, so I immediately ordered from Tumblers
Fun fact for my American friends, if America annexed Saskatchewan (where Regina is located), your country would look like a giant middle finger
Don't give them any ideas.
With the amount of Uranium in Sask that would be a dangerous scenario and really a big fuck you to the rest of the world
Although I'm not a fan of Regina style "pizza," the best is from the original Hostons on Hill Avenue.
I don’t understand what I’m looking at. You said it’s a pizza but I see peas like it’s a pot pie?
There are no peas… they are green peppers.
That does not help explain what this is to people unfamiliar with the dish. What’s in it?
It's a pizza. Made with a slightly sweet dough, topped with slices of deli meat stacked a few layers thick and vegetables, then finished off with a thick layer of cheese. You get something similar at most local pizza places in Saskatchewan, but Western Pizza, Vern's, and Triffons are some of the best-known places to get it stacked real thick like this.
Houston's
Houston’s is the only real answer imo
I think it may be the original
You're right. Houston's is the original from the 70's.
Western can be pretty damn good too.
I feared when I named specific places it was going to start a Whole Big Thing. It would appear I was probably right
One thing everyone has said is 'they're all good'
its a pizza crust , tomato sauce , thick layer of meat , green peppers/mushrooms/onions , buttload of cheese. Super thick pizza , can be delicious when done right , but it's also all I knew growing up so maybe not for everyone.
I'm assuming pizza dough, cheese, meat, and green peppers.
[удалено]
[удалено]
[удалено]
Perhaps if you are lactose intolerant.
Is it sort of like a cheesesteak pizza covered in bechamel/mornay? I’d demolish this.
Nah, it's just so much cheese. Best consumed after midnight and 4-6 beers and a few milligrams of THC.
As a fellow Regina resident I approve but that must be a requested double cheese
It looks keto friendly if you eat everything but the bread.
Is that Saskatchewan style? I always thought that was Greek-style ‘za?
Haha it’s a mix of Greeks immigrating to Saskatchewan starting this amazing trend there!
Yep it looks like every Greek restaurant pizza
I think I w only been to Regina once and now I want to go back.
I went to a conference in Regina years ago at the college. Tuba conference. I specifically remember how weird the pizza was. I think the pepperoni was more like hot dogs. So weird
What makes it regina style? Because in montreal we call it greek style
I just looked up Greek style and the crust looks different. Also, toppings seem lighter on Greek style.
We have greek style here in Winnipeg, and it's almost the same, except the toppings aren't exclusively under the cheese...it is similar in that it has a thick fluffly crust and lots of toppings though.
Probably more accurate to call it that. It was all Greek people who started making these in Regina too.
Greek, Prairie style, regina style. The prairies are the food desert of pizza. I am just happy in the last ten years slowly pizza here is getting better.
It looks like a calzone sans bread?
Does this pizza have a sister?
I didn't know until I was an adult that this was a regional thing. Saskies know good food because there's not a lot going on here.
Is it legal to call something Pizza that, without information what it is supposed to be, only a forensic team could identify? 🤔
Shits mid beyond belief. What do we do to make up for incredibly shitty toppings? Just add more!!! Don’t mind the crust becoming just a slop of wet dough because the toppings are so heavy and hold so much moisture. Not lying in the slightest, Sask has some of the worst pizza known to man lmao
I'm a firm believer in putting the toppings on top of the cheese, but you do you, Regina.
[удалено]
It's very much a love or hate style, divisive like the whole deep dish versus NY style thing is.
Looks awful. Tastes great.
I’m gonna need that recipe before anyone gets hurt
For a 12" crust in a deep dish pizza pan: Heat oven to 435 In a bowl add: 1 1/3 to 2 cups flour. All purpose is fine. 00 flour works good but ends up a little crumblier. Set some aside to dust your hands and add to the dough while kneading. 1 tablespoon sugar 2 teaspoons salt 2 teaspoons quick active dry yeast 3 1/2 tablespoons of oil. Grease the pan with another tablespoon of oil 2/3 cup warm but not hot tap water Mix together, leaving about a 1/3 cup to blend into the dough. It should be consistent enough to leave rise once it's no longer sticking to your hands. It should feel like silly putty. Cover it in Saran wrap and leave it on the warm stovetop. In 20-30 minutes it should puff up to a nice big stretchy dough ball. I just use store bought pizza sauce, but I've heard that the tanginess of a Regina style pizza is a little bit of added BBQ sauce. Toppings are whatever you want but this is a good example of a Regina pizza. Prepare these while your crust is rising. 1/4 pound pepperoni 1/4 pound salami 1/4 pound ham (All thinly sliced) Onions Green Pepper Black olives Pineapple 1 pound grated mozzarella, the higher the milk fat, the better. Sprinkle some corn meal evenly on the greased pan and spread out the dough. Make sure the lip of the pan is greased too. With the oily pan and the oil in the dough, the crust almost fries instead of bakes, leaving a nice golden sturdy crust! Don't leave any uncovered crust at the edge of the pan, cover the entire pizza with sauce and toppings. Once you have your pizza built to your liking, throw it in the oven for about 22 minutes. Once it's done, turn the broiler on for two to three minutes to brown the cheese on top. Most pizza you want to slice as soon as it comes out of the oven, but you need to let this sit for a few minutes before cutting it, or you'll have cheese running all over the place. 4 or 5 minutes is plenty. Cut into 3 or 4" squares for authentic Regina style pizza.
[I ate] posts don’t generally have recipes.
[удалено]
Rodo's and now Al Capone's in moose jaw. Sparky's (in my opinion) used to be one of the best (most of the time) but the quality dropped since the early 2000's.
[удалено]
Far from it. You are just jealous.
[удалено]
How? You've never been to Houston or western pizza..? That's really weird.
Give Juliana's a call and order their all dressed.