Pizza Dough

About Pizza Dough

Ingredients

• Refined flour (maida) 1 kg
• Salt 25 gms
• Fresh yeast 20 gms
• Tomato pizza sauce as required
• Mozzarella cheese 4 balls
• Fresh basil leaves as required
• Salt to taste
• Black pepper powder to taste
• Olive oil 2 tbsps

How to Make Pizza Dough (Stepwise Photos)

Method

1. Take yeast in a small bowl, add ½ cup lukewarm water, mix and keep the bowl in a warm place prove, for about 15 minutes. When bubbles appear it is ready to be used.
2. Take flour in a mixing bowl, add salt and yeast mixture and mix lightly. Add 3 cups water, little at a time, and mix till the mixture forms a ball. Dust the worktop with dry flour, keep the flour mixture on it and knead for at least 10-15 minutes till it is very smooth and silky. Keep the dough in a clean large bowl, cover with plastic wrap or a damp cloth and let it rise for 1 hour.
3. Knock back the dough and divide it into 4 equal portions. Shape each portion into a smooth ball, keep them on a tray, cover with damp cloth and let them rise for 20 minutes.
4. Preheat oven to 250º C.
5. Flatten dough with your fingertips stretching the ends a bit. Roll out with a rolling pin and transfer onto baking tray. Put tomato sauce, 1 ball of mozzarella cheese, whichever toppings you like, a few fresh basil leaves on the pizza base. Sprinkle a little salt and pepper powder on top.
6. Drizzle a little oil top.
7. Keep the tray in the oven and bake for 8-10 minutes. Make more pizzas with the remaining dough in the same way.
8. Cut into wedges, arrange them on a serving platter and serve hot.

Additional Tips and Tricks

About chef

Chef Shilarna Vaze (Chinu)

Shilarna is currently doing a show " Sunny Side Up" on FOOD FOOD.

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps