Base: (2-4 pizzas)
- 300gms All purpose flour
- 2 tsp Yeast
- Salt to taste
- 1 tsp Sugar
- 1/2cup Tepid water
- 1/2 cup Milk
- 1tbsp Oil
- 1 cup Pizza Sauce
- 200gm Mozzarella cheese, grated
- 2 tbsp Capsicum/bell peppers, sliced
- 1/4 Onion, sliced
- 3tbsp+ Chicken tikka/roast chicken/barbecued chicken/chicken sausages
- 1.5tbsp Olives, sliced
- 1tsp Oregano
- 1tsp Chilli flakes
- Salt to taste
- 1/2tbsp Extra virgin olive oil
- Mix a little tepid water and sugar in a cup. Add the yeast granules/beads/live culture. Give it a little stir to encourage the yeast. Do not disturb it thereafter. Cover this mix and leave it in a warm place till it becomes frothy and swells up. It may swell up to more than double it’s original volume. So make sure you use a cup/bowl with adequate space. It should not take more than 15minutes. If it does not raise/swell/become frothy, discard it and begin with a fresh batch of yeast.
- Make a relatively moist dough using maida, milk, salt, oil, activated yeast mixture. Don’t use all of the milk at once. Add little by little because the consistency will vary depending upon the amount of gluten in the flour which will depend on the age/quality of your flour. Yiu can also adjust the consistency with some water if required. This dough is not as firm as a chapati/ roti dough. It is not like cake batter/dosa batter either. It is moister than the regular Indian bread dough. Moisten this dough with oil and keep aside to rise. Keep it in a larger container because it will double in volume very soon. You can check after an hour or so.
- Once it rises, punch it down and let it swell again for the second time This should take around 20minutes approximately.
- Divide the dough into 3-4 parts/balls for 3-4 pizzas depending on the size you would like/your oven/dishes can accommodate. I have two ovens. One is an OTG and the other is a convection oven which is smaller. So I make a huge one in the OTG and a small one in my microwave at the same time. I save the remaining dough in the fridge for the next day or bread-like dishes. You can keep it refrigerated for 24 hours or freeze this dough for a month.
- Flatten each dough piece and keep stretching whilst dusting flour over it to prevent the dough from sticking to your equipment/container.
- I suggest you flatten it on the tray you will be using to bake. I cannot toss and stretch dough the way they make roomali rotis or authentic pizza bases. If you fall in my category, this is a good trick to avoid the acrobatics.
- If you like thin crust like I do, just stretch it a whole lot more.
- Now make a lot of holes with a fork into the pizza bases. This helps with cooking the base evenly.
- Brush the edges with some extra virgin olive oil. It will crispen on those edges. If you don’t like crispy edges, omit this step. Extra virgin olive oil is expensive here. It just adds some flavour to the pizza. You can substitute with any other oil too.
- Spread your pizza sauce all over the base leaving just about 0.5-1cm from the edges. If you’re making your own sauce like me, make sure it’s already made and cooled and make a thick sauce, not a runny one.
- Generously sprinkle grated mozzarella cheese all over the base leaving about 1-1.5cm from the edges. I love mozzarella. So I’m very generous with this step.
- Now start drizzling your toppings. There is no rule here. You can add whatever you like capsicum, cooked chicken bits, salami, chopped sausages, olives, jalapenos, corn, onions, sundried tomatoes….whatever you have. It’s a great way to use leftover meat from roasts and grilled/tandoori items. Just remember if you are using thicker pieces of veggies, you will need to cook them before baking or just cut slim pieces/ slices. I used some Sichuan chicken that I had fried and reserved while I was cooking some Chinese food. I also used some chicken tikka leftover and readymade frozen sausages. Use whatever meats/veggies you prefer. You can just omit meat and make a vegetarian pizza with vegetarian toppings.
- Drizzle salt, pepper, oregano, chilli flakes evenly all over the uncooked pizzas.
- Place your prepared tray on a wire rack in the oven and cook at 250°C for 15-20 minutes in total.
- Basically, use the highest setting you have available(220-250°C) for 12-15minutes with only the baking function and then another 5minutes using both top and bottom heat.
I hope you enjoy cooking and eating/serving this dish.
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