La Québécoise® Recipe
Signature pizza sauce, pepperoni, mushrooms, topped with pizza mozzarella and green peppers.
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Ingredients
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Dough & Assembly
Signature Pizza Sauce
Toppings
Finish & Optional
Method
Prepare Oven, Dough & Pan
- 1
Place a pizza stone or an inverted baking sheet on the middle rack and preheat oven to 500°F (260°C) for at least 30 minutes. If using a pizza pan, preheat oven to 475°F (245°C).
- 2
Lightly dust a clean work surface with the all-purpose flour. Stretch or roll the pizza dough into a 12-inch round, forming a slightly thicker rim for the crust. Transfer the stretched dough to a pizza peel or an overturned baking sheet dusted with cornmeal/semolina to prevent sticking.
Make Signature Pizza Sauce
- 3
Combine and Season
In a small bowl, whisk together tomato sauce (3 tbs) and tomato paste (1 tbs) until smooth. Add olive oil (1 tsp), minced garlic (1 tsp), dried oregano (1 tsp), dried basil (1 tsp), sugar (1 tsp), salt (1 tsp), black pepper (1 tsp) and red pepper flakes (0.25 tsp) if using. Taste and adjust seasoning: the sauce should be slightly tangy with balanced salt and a hint of sweetness.
- 4
Spread approximately 3/4 to 1 cup of the prepared signature sauce evenly over the stretched dough, leaving a 1/2-inch border for the crust. Use more or less sauce depending on preference.
Assemble Toppings
- 5
Evenly distribute the sliced pepperoni over the sauced dough, spacing slices so the pizza cooks evenly (about 18–24 slices for a 12-inch pizza; adjust to the 20 slices provided).
- 6
Scatter the sliced mushrooms (0.75 cup) evenly over the pepperoni so they roast rather than steam.
- 7
Distribute the thinly sliced green bell pepper (from 1/2 pepper) across the pizza for color and bite.
- 8
Generously sprinkle the shredded pizza mozzarella (1.5 cups) over the toppings, covering the surface but leaving the crust exposed.
Bake & Finish
- 9
If using a pizza peel, slide the assembled pizza onto the preheated pizza stone or inverted baking sheet in the oven. If using a pan, place the pan in the oven.
- 10
Bake for 8–12 minutes at 500°F (260°C) or 10–15 minutes at 475°F (245°C) until the crust is golden and blistered and the cheese is melted and starting to brown. Baking time will vary by oven and stone/pan choice—begin checking at the shorter end of the range.
- 11
Remove the pizza from the oven. Brush the crust lightly with 1 tsp olive oil and sprinkle 0.25 tsp dried oregano over the cheese and crust for aroma.
- 12
Let the pizza rest for 2–3 minutes to set, then slice into 8 slices and serve hot.
