Pizza is my all time favorite Non-Indian dish. And now that we aren't travelling much or eating out, we decided to make our version of pizza at home! This is an extremely quick and easy recipe. In fact the dough is ready from scratch in just 30 minutes and it rises just as if it was resting for hours. Do try this simple recipe and go crazy with your favorite toppings!
Ingredients
- 250-300 grams All purpose flour
- 3 tsp Instant yeast
- 2 tsp Sugar
- 1 tsp Salt
- 1/2 tsp Garlic Powder Optional
- 1/2 tsp Oregano Optional
- 3 tbsp Olive Oil
- 3/4 cup Warm water
- 1 tbsp Semolina Optional
Instructions
- Combine half of the flour, yeast, sugar and salt. Add garlic powder and oregano if you want to give flavor to the dough.
- Add olive oil and all the water to the flour mixture and stir well with a wooden spoon.
- Once properly combined, the mixture will be very sticky. Now slowly add the remaining flour to the mixture and stir constantly until a cohesive dough ball is formed. You may need to use additional flour to reach this consistency. At this point the dough will still be slightly sticky but it will start coming off the sides of the bowl.
- Brush another bowl with olive oil. Transfer the dough to this bowl by hand and just roll it around so that it gets coated with the oil. Cover this bowl with moist cloth or plastic wrap and place in warm place for 30 minutes. I prefer keeping it in the oven.
- Once the dough has risen to almost twice the original size, lightly punch it to deflate the dough. Sprinkle some flour to a flat surface and knead the dough for 3-4 times until a smooth ball is formed.
- Put parchment paper on a baking sheet, sprinkle some semolina on it and start shaping the dough into 12 inch circle by hand. Semolina prevents the dough from sticking and also gives nice texture to the bottom of the pizza.
- Cover the pizza base with your favorite sauce, cheese and toppings and bake in the oven at 215C (425F) for 15 minutes.
- Once the cheese on top has browned and toppings look cooked, take the pizza out of the oven and let it rest for 2 minutes. Slice it and share with others (or just have it yourself!)
Notes
- All-purpose flour can be replaced with bread flour for a more crispier crust.
- Make sure the water isn't too hot, otherwise it will kill the yeast preventing the dough from rising.
- Instant yeast can be replaced with active dry yeast. First proof the yeast in warm water and sugar mixture and one it bubbles add it to the dough.
- The dough can be pre-made and stored in the refrigerator for a few days and can be freezed for over a month. Let the dough rise at room temperature and then deflate and cover in plastic wrap before refrigerating or freezing.
