Thin Crust Pizza & Thick Crust Deep Pan Margharita

About Thin Crust Pizza & Thick Crust Deep Pan Margharita

Ingredients

• Readymade pizza dough as required
• Olive oil 2 tsps
• Toppings (for thin crust pizza)
• Tomato base sauce 1 cup
• Mozzarella cheese, grated ½ cup
• Fresh basil leaves, finely chopped 1 tsp
• Salt to taste
• Toppings (for thick crust pizza)
• Tomato base sauce 1 cup
• Mozzarella cheese, grated ½ cup
• Jalapenos, cut into thin round slices 5 to 6
• Cottage cheese (paneer), cut into small cubes 2 tbsps
• Salt to taste

How to Make Thin Crust Pizza & Thick Crust Deep Pan Margharita (Stepwise Photos)

Method

1. For thin crust pizza, flatten some dough with your fingers and stretch slightly in a round shape on floured surface. Apply pressure while rolling out pizza dough and cut to fit your pan.
2. Drizzle 1 tsp oil in a non-stick pan, place the pizza base in it. Pierce it with fork all over and cook for 5-6 minutes or till light brown and firm.
3. Reduce heat, spread tomato base sauce, mozzarella cheese, basil leaves and sprinkle salt. Cover and cook for 5-6 minutes.
4. Cut into wedges and serve hot.
5. For thick crust deep pan pizza, flatten a large portion of dough with your fingers and stretch slightly on floured surface into thick round shape. Apply pressure while rolling out pizza dough and cut to fit your pan.
6. Drizzle 1 tsp oil in a deep non-stick pan and place the pizza base in it and fold the sides. Pierce with fork all over and cook till brown from both sides.
7. Reduce heat, spread tomato base sauce, mozzarella cheese, jalapenos, cottage cheese cubes and sprinkle salt. Cover and cook for 5-6 minutes.
8. Cut into wedges 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