This pizza is inspired by my YouTube video, but I’ve tweaked a few things since publishing it so the dough rises more predictably, tastes better, and bakes up lighter in a regular home oven in Canada or the USA. It’s still the same spirit: simple ingredients, hands-on mixing, classic “pizzeria du coin” toppings, and that local Quebec combo of pepperoni, green pepper, and onion.

If you’ve ever searched for homemade pizza dough for home oven, easy pizza dough without a mixer, or how to make two large pizzas at home, this is the exact method I use. The key is balance: enough salt for flavor, enough fermentation time for texture, and a hot enough oven so the crust cooks properly without drying out.

What changed from the video (and why it matters)

Less yeast, more control: Too much yeast makes dough taste “yeasty” and can collapse. This version rises steadily and tastes cleaner.
More salt: Salt isn’t just flavor—it strengthens gluten and keeps the dough from fermenting too aggressively.
Better rise timing: A short fridge nap doesn’t build flavor. Here you get a proper rise at room temp, with an optional overnight option.
Hotter bake option: 375°F works, but higher heat gives better crust. You’ll see both options.

Pizza Dough Ingredients (Makes 2 × 14-inch pizzas)

Dough

4 cups all-purpose flour
1 1/3 cups warm water (about 100–105°F / 38–40°C)
2 1/4 tsp instant yeast (or active dry yeast)
2 tsp fine sea salt
2 tbsp olive oil
1 tsp sugar (optional, helps browning in a lower-temp oven)

Toppings (Quebec “pizzeria style”)

1 1/2 cups tomato sauce (homemade or good-quality store-bought)
3 cups shredded low-moisture mozzarella (pizza mozzarella)
3–4 oz sliced pepperoni
1 cup green bell pepper, thinly sliced
1/2–3/4 cup red onion or white onion, thinly sliced

Optional finishing spice (like in the video): a light sprinkle of paprika + crushed chili.

If you want a great sauce base, the method from my homemade tomato sauce with fresh tomatoes works beautifully (just keep it thicker for pizza).

How to Make Homemade Pizza Dough (No Mixer)

1) Activate the yeast (optional but helpful)

If using instant yeast, you can mix it directly into flour. If you want extra insurance:

Stir yeast (and sugar, if using) into warm water.
Let stand 5–10 minutes until lightly foamy.

2) Mix the dough

In a large bowl:

Add flour and salt. Mix.
Pour in water and olive oil.
Stir until a shaggy dough forms, then knead by hand 8–10 minutes.

You’re aiming for dough that feels smooth and elastic. If it’s sticky, dust with a little flour. If it’s dry, add 1–2 teaspoons water at a time.

3) First rise (the important part)

Lightly oil a clean bowl. Place dough inside, cover, and let rise:

60–90 minutes at room temperature, until doubled.

Tip: If your kitchen is cold (common in Quebec winters), place the bowl in the oven with the light on (oven OFF). Warm, draft-free, perfect.

4) Divide and rest

Turn dough onto a lightly floured counter.
Divide into 2 equal pieces.
Shape into balls.
Cover and rest 20 minutes so the dough relaxes (this prevents shrinkage).

Shaping the Pizza (Without Fighting the Dough)

Rolling pins work, but stretching keeps the crust airier.

Flour the counter lightly.
Press the dough into a disk.
Stretch from the center outward, rotating as you go.
Aim for 14 inches.

If the dough keeps snapping back, cover it and rest 10 more minutes.

Oven Setup (The Difference-Maker)

Best home-oven method (recommended)

Place a pizza stone or steel in the oven (or flip a baking sheet upside down).
Preheat at 500°F for 30–45 minutes.

If you’re baking at 375°F (like the video)

It still works—just expect a softer, more “pan pizza” vibe.

Preheat fully.
Bake longer.
Keep sauce light so the center doesn’t get soggy.

Assemble: Sauce, Toppings, Cheese

Sauce

Spread sauce thinly, leaving a 1/2-inch border.
Too much sauce = wet center.

Toppings

For the classic Quebec-style vibe:

Pepperoni first (helps protect the dough from moisture)
Onion
Green pepper

Cheese

Cover evenly with mozzarella, but don’t bury the crust edge.

If you love creamy comfort-food dinners, you’ll probably also like my lemon garlic creamy pasta and easy creamy tomato pasta on busy weeknights.

Bake

At 500°F (best)

Bake on a preheated stone/steel:

8–12 minutes, until the crust is browned and the cheese bubbles.

At 475°F

10–14 minutes

At 375°F

20–30 minutes
(Watch for a cooked underside and fully melted cheese.)

Let rest 10 minutes before slicing—this sets the cheese and keeps toppings from sliding.

Substitutions

Flour: Bread flour works (chewier crust). Start with the same water; add 1–2 tbsp if needed.
Yeast: Active dry yeast is fine—proof it in warm water first.
Cheese: Low-moisture mozzarella is best. Fresh mozzarella can make the pizza watery unless well-drained.
Sauce: Use a thicker sauce; reduce a watery sauce on the stove 5–10 minutes.
Toppings: Add mushrooms for a “fully loaded” vibe, or keep it vegetarian. If you want a fun side project, try my homemade pesto pasta and use pesto as a swirl on the pizza after baking.

FAQ

Can I make the dough ahead?
Yes. After kneading, place in an oiled bowl, cover, and refrigerate 12–48 hours. Bring to room temp 60–90 minutes before shaping.

Can I freeze pizza dough?
Yes. After the first rise, divide into balls, lightly oil, wrap well, and freeze up to 2 months. Thaw overnight in the fridge, then rest at room temp until puffy.

Why is my pizza soggy in the middle?
Common causes: too much sauce, watery toppings, or a baking surface that isn’t hot enough. Use less sauce and preheat your stone/steel longer.

Do I need a pizza stone?
No. A flipped baking sheet works well. Preheat it so the dough hits a hot surface.

What’s the best oven rack position?
Middle or slightly lower-middle so the bottom cooks before the cheese dries out.

How do I get more browning at 375°F?
A teaspoon of sugar in the dough helps. Also bake on a preheated tray and keep toppings lighter.

Can I make 12-inch pizzas instead of 14-inch?
Absolutely. Divide into 2 balls and stretch slightly thicker—bake a minute or two longer.

What to Serve With This Pizza (Suggested Posts)

Ultra crispy beer battered fish and chips for a comfort-food night
Crispy fried calamari for a “pub at home” spread
Classic bread stuffing with bacon when you want a hearty side
Juicy smash burger with bacon cheddar for the next weekend craving
Chicken chimichangas if you’re planning a game-night menu
Easy traditional tartiflette for another cheesy winter dinner
Crispy homemade General Tso chicken for a takeout-style night
Spaghetti al pomodoro (30 minutes) for a simple Italian-style meal
Beurre manié recipe if you love classic French techniques
Canadian Beaver Tails for dessert after pizza night

Best Homemade Pizza Dough for a Home Oven (2 Large 14-Inch Pizzas) — Quebec-Style Pepperoni, Green Pepper & Onion

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Prep Time 20

Cooking Time 30

Category Main Course

Cuisine American, Italian

Portions 6 Portions

Calories 450 kcal

Ingredients

Dough

4 cups all-purpose flour
1 1/3 cups warm water 100–105°F
2 1/4 tsp instant yeast or active dry
2 tsp fine sea salt
2 tbsp olive oil
1 tsp sugar optional

Toppings

1 1/2 cups tomato sauce
3 cups shredded pizza mozzarella
3 –4 oz pepperoni
1 cup green bell pepper thinly sliced
1/2 –3/4 cup onion thinly sliced

Instructions

Mix dough: Combine flour + salt. Add warm water, yeast, and olive oil. Mix and knead 8–10 minutes until smooth and elastic.
Rise: Place in an oiled bowl, cover, and let rise 60–90 minutes until doubled.
Divide: Split into 2 balls. Cover and rest 20 minutes.
Shape: Stretch each dough ball to 14 inches on a floured surface.
Top: Spread sauce thinly (leave a 1/2-inch border). Add pepperoni, onion, green pepper. Cover with mozzarella.

Bake:

500°F on a preheated stone/steel: 8–12 minutes
475°F: 10–14 minutes
375°F: 20–30 minutes
Rest: Cool 10 minutes, slice, serve.

Video

Notes