Pizza

Personal notes for making pizza.

Pizza

Let the yeast get activated. Approx. 10 mins

Around 5-6 table spoon of flour. I usually take the “Atta” flour
Add 1 tsp of salt and some coarse ground pepper
Mix the flour powder
Add the yeast mix and using a hand mixer (or standing mixer / hand), mix the ingredients until they are mixed well and elastic texture is achieved
Add a tsp of olive oil on top, make the dough into a nice roll and place it in a clean bowl.
cover the bowl with a wet (water squeezed out) muslin cloth
Let is raise for approx 20 - 30 mins

Knead the raised dough to let the air out.
Make fist sized balls from the dough and keep them separate. Let it raise for approx. 20 mins

Slice onions into thin, long slices. Mix with olive oil, salt and chilly powder and keep it aside
Cut paneer into small cubes. Mix with olive oil, salt and chilly powder and keep it aside

As the oven pre-heats, using a roller, flatten each dough ball into the pizza base. Make it thin for crispier pizza. Before flattening, semolina (rava) can be used as an outer coat to provide crispiness to the crust.
Use parchment paper on top of the pizza tray. Place the rolled out base over the parchment paper before adding the toppings
Spread the pizza tomato base. if the pizza base is not available, use tomato puree and add spices as required. You can also use non-tomato base as required
Spread and distribute the toppings over the base
Sprinkle cheese over the top. Mozarella cheese is preferred. Fresh mozzarella gives better taste. But be aware of the moisture content and possible sogging. For better results, use grated mozarella cheese

Slide the pizza into the oven. Let it remain for approx. 15 mins.
Depending on the oven, you may want to change the location (or rotate the tray) in between

Pizza