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