Pizza

Delicious homemade pizza dough is easier to make than you think, and it's so much tastier than takeout.

If you grew up or partied in Montreal any time between 1998 and 2014, there’s a good chance you ended up eating a slice at Pizza Dany on de la Montagne. Being able to make our version of Dany’s famous spinach pizza is our way to still indulge and reminisce about those years now that our partying days are behind us.—Janice Tiefenbach, Stephanie Mercier Voyer, Ryan Gray and Marley Sniatowsky of Elena

We all know that the margherita is the benchmark when it comes to pizza. What you may not know about us is that when we first opened the restaurant, we were so clueless about what we were doing (and clearly overwhelmed) that when our friend Kyle ordered a margherita, we brought him a margarita cocktail instead. It wasn’t even on the menu. It's embarrassing to admit it, but, thankfully, we’ve gotten a lot better at taking orders and making pizza since that first night. This is a great margherita.—Janice Tiefenbach, Stephanie Mercier Voyer, Ryan Gray and Marley Sniatowsky of Elena

Attempting to recreate your favourite Elena pizza at home? Making a batch of this Neapolitan pizza dough shared by Janice Tiefenbach, Stephanie Mercier Voyer, Ryan Gray and Marley Sniatowsky in their debut cookbook, Salad Pizza Wine, is the first step.