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Preparation Time : 30
Cook Time : 20
Total Time : 50
400 g Wheat Flour (Atta)
1 tsp Salt
1 tsp Instant Yeast
1 tsp Sugar
300 ml Warm Water
1 tsp Oil
1/4 Cup Wheat Flour (for dusting and rolling pizza)
1/2 Cup Pizza Sauce
2 Cups Chopped Veggies (Onions, capsicum, corns, bell peppers etc)
400 g Pizza Cheese
2 tsp Oil
2 tsp Oregano to taste
Chilli Flakes to taste
Add instant yeast and sugar to the sifted flour and mix nicely.
Start kneading, using warm water.
Knead for at least 15 minutes till dough stops sticking and becomes smooth and shiny (See Note 4).
ake a greased bowl. put the dough in it and then invert the dough so that the greased side comes on the top. This is important or else the dough may dry up and form cracks while rising.
Cover the bowl with cling film or lid and let it rest for an hour or so, in some warm place (See Note 6).
When the dough gets doubled, deflate it to release the gases and knead for 30 seconds or so.
The Pizza dough is ready now.
At this stage, you can keep it in refrigerator up to 2 days or in the freezer for up to 3 months or just go ahead and make pizzas.
Preheat oven to 180 degrees C for at least 15 to 20 minute
Divide the dough into 4 parts, make balls and keep it covered for just 10 minutes.(See Note 7)
Chop veggies, as per your liking and grate cheese. (See Note 9)
Sprinkle flour on the kitchen platform, take a ball and roll it thinly using a rolling pin. Roll it just the way you roll out a chapati.
Sprinkle some flour on the baking tray and put the rolled out base on it. This is done so that the base does not stick to the tray.
Lightly brush oil on the base all over, for 2 reasons. Firstly, by doing so it will not get soggy once the sauce is spread and secondly, the crust will get crispier on baking.
Spread pizza sauce, toppings and cheese.
Keep it in the middle rack of the oven and bake for 1o to 15 minutes, till cheese melts and the bottom gets well cooked.(See Note 12)
Serve immediately with love, oregano etc optional.
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