Perfect Homemade Pizza Dough Recipe

So, let’s begin today’s recipe.

To make a restaurant-style pizza, first, we will take half a cup of warm water. Then we will add one teaspoon of sugar and half a teaspoon of maida (all-purpose flour). We need to activate the yeast first. For that, mix the sugar and maida in the warm water. Mix it well.

I will add the yeast here. For two cups of maida, I’m adding two teaspoons of active dry yeast. Mix it. We need to activate it first, so adding sugar to it in warm water is very important. Or, follow the instructions written on the yeast packet to activate it. Remember, if the yeast is old, it won’t activate. Cover this and leave it for 5 to 7 minutes.

After 7 minutes, we will see a frothy, bubbly layer on top. See, it has bloomed completely. If it doesn’t bloom, it means our yeast is bad and hasn’t activated. If it hasn’t activated, you should… (audio cuts off, implying you should start over).

Here, it has bloomed nicely. Now we will add two cups of maida. I am making one large pizza base, so two cups of maida is perfect. We will add half a teaspoon of salt. After that, mix all this well. First, mix the yeast mixture well into the flour, then we will knead it by adding water. Remember, the dough should be this soft, meaning you have to knead it a little.

Now, we will take it out on a plate or a flat surface. Then, we will apply oil on it. Using the oil, we need to make it smooth. You have to follow this process two or three times. Whenever you make any pizza dough, use this ‘stretch and fold’ method. Like this, with one hand, hold it, and with the other hand, fold it like this. You will have to do this process for a little while. What will happen? The roughness will go away. See.

Now, what we will do is punch it down, meaning fold the edges inward. After that, we will keep it to rise. So here, we will grease the same bowl we used with a little oil and place the dough in it. Then, we will also apply a little oil on top of the dough and smooth it. Now we will place it in the bowl and keep it to rise for one and a half to two hours.

Here, I am using a cling wrap to cover it properly. This prevents air from going in and out, and the dough rises perfectly. But if you don’t have it, you can cover it with a lid so that no air escapes. Now we will keep the dough for one and a half hours. In one and a half hours, the dough will ferment nicely. The quantity we have for the dough will more than double in size.

Here, see, I have set a timer on the camera because it’s all being recorded. Now we will remove this cling wrap from it. After that, we will punch it down like this. See how perfectly it has fermented. Punch it down like this to release the air inside. After that, we will knead it once. There’s no need to apply oil now. Just put some dry maida on the rolling surface, stretch it, and fold it a couple of times so the skin on the dough is gone. See.

Now we will make the base. For this, put some dry maida on the rolling surface and stretch it like this. If you want to make a thin crust pizza, meaning you want a thin base, then you should roll this quantity out more. If you want a thick, doughy, office-style base, then you will keep it this thick. I am making a very thin pizza, which I really like.

Now, what we will do is take a baking tray and put a little dry maida on it. Do not grease it with oil, use dry maida. Then place this base. Depending on how big your baking tray is, adjust it and roll it out thin. So, our base is ready. See.

Now we will take a fork and poke holes in it like this. This is done so that the pizza base doesn’t puff up while baking. Now we will spread pizza sauce on it. You can use store-bought pizza sauce or homemade, whatever you have available.

After spreading the pizza sauce, we will put cheese on top. Here, I have taken this mozzarella cheese. Spread the cheese first. After that, put your favorite vegetables on top, whatever you like. Here, I have taken so many vegetables: I have taken onion, tomato, olives, capsicum in different colors, mushrooms, and corn. So I make it with all the designer vegetables. Like we get in pizza finally. You can skip any vegetables you don’t like. If you like paneer, you can add paneer. Everyone has fun decorating the pizza, right?

After putting the vegetables, apply a little milk on the edges. What will this do? The color will be nice, and they won’t become hard. Then, put a little more cheese on top. And our pizza is ready to be baked.

Now, to bake it, what we will do is put it in the oven to bake. Or, you can make it in a kadhai (wok) however you like. You can bake it in a kadhai for 15 minutes, creating a setup like for dhokla, etc. Or, bake it in a preheated oven at 180 degrees Celsius for 15 minutes.

I had preheated the oven to 180 degrees Celsius and then set the timer for 15 minutes for baking. Here, I have placed the pizza on the middle rack so the temperature is maintained. It will bake well from both sides, the cheese will melt, and the base will cook.

After 15 minutes, our pizza is ready. You can see. Now let’s go to the process of cutting it. First, I will take it out of the baking tray and place it here on this board. Before serving, we will put a little chili flakes and oregano on top.

Now, let’s cut it. Here, it is baked perfectly. The cheese is melted nicely. You can see. And let me show you the pizza base from the back. See here. (I will move this away). See. It is baked well.

So, you can make better pizza than a restaurant at home, and in such an easy way. There’s nothing mixed into it; it’s a very simple recipe. So you must definitely try this recipe. Your family will really like this pizza.