Reference
- Hydration
- 61%
- Oil
- 3%
- Load
- 8.2 h-eq
- Instant dry yeast
- 0.191%
2 h at 21 °C, then 24 h in the fridge (4 °C), then 2 h proofing at 21 °C
Instant dry yeast 0.51 g for a 451 g dough ball
Farine
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gLab sheet
Quebec casse-croûte pizza is thick and soft, with a golden, yielding rim, never charred, and sugar openly in the dough (2–6%). Hydration 55–66%, oil 1.5–6%, baked 10–16 min at 225–270 °C (435–520 °F).
Every dimension is a window, not a single number: two doughs at 60% and 62% hydration are both Neapolitan. The marker shows the typical value.
It is the pizza of Quebec’s snack bars, neighbourhood restaurants and corner stores, where the "toute garnie" (pepperoni, green pepper, mushrooms) is the reference. No standard is published, and Fornello keeps it at confidence C: claiming a standard exists would be false.
It holds more sugar (2–6%) and oil (1.5–6%) than the Italian styles. The flour can be weaker (W 200–320). A ball weighs 250–600 g for a diameter of 25–41 cm.
Experiment
The calculator below is already set to this style, with a starting schedule. Change hydration, salt, oil or the fermentation schedule: the yeast is recalculated, and the indicator tells you whether you are still inside the style’s window.
Farine
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gEau
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gLevure
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gThis is the same calculator as on the Calculator page. Your settings stay in your browser; nothing is sent. Open the full calculator
The bake is gentle: 225–270 °C (435–520 °F) for 10–16 min. The aim is a golden, soft crust, not a leopard-spotted one.
Variants to try
Each variant moves one parameter inside the style’s window. The engine recalculates the yeast so the fermentation load follows the schedule. The button loads the variant into the calculator above.
2 h at 21 °C, then 24 h in the fridge (4 °C), then 2 h proofing at 21 °C
Instant dry yeast 0.51 g for a 451 g dough ball
Denser, easier to spread.
2 h at 21 °C, then 24 h in the fridge (4 °C), then 2 h proofing at 21 °C
Instant dry yeast 0.53 g for a 451 g dough ball
Softer.
2 h at 21 °C, then 24 h in the fridge (4 °C), then 2 h proofing at 21 °C
Instant dry yeast 0.49 g for a 451 g dough ball
A more golden, more tender crust.
2 h at 21 °C, then 24 h in the fridge (4 °C), then 2 h proofing at 21 °C
Instant dry yeast 0.51 g for a 451 g dough ball
In Quebec commercial practice, yes, in an open amount. Fornello reflects that in its windows.
It is diner custom, and it gives a softer texture.
No, none is published.
Same family, or close in hydration and bake.