Directions
- 1In a bowl, add warm water, caster sugar, and instant yeast; mix well, cover, and let it proof for 10 minutes.
- 2Add milk, cooking oil, and gradually add all-purpose flour, pink salt, and mix well for 10-12 minutes.
- 3Add the remaining quantity of all-purpose flour, mix well, and knead until the dough is formed.
- 4Transfer the dough to a greased working surface and knead the dough with wet hands for 8-10 minutes.
- 5Add cooking oil and knead until a smooth dough is formed; grease with oil, cover with cling film, and let it proof for 1 hour or until doubled in size in a warm place.
- 6For a large (14-inch) pizza, take 380g of dough; for a medium (12-inch) pizza, take 270g of dough; for a small (8-inch) pizza, take 130g of dough.
- 7Make smooth dough balls, place them on a greased tray and grease the dough balls with cooking oil. Cover with cling film and freeze for at least 24 hours or until rock hard.
- 8Store frozen dough balls in a zip lock bag for up to 4 months in the freezer.
- 9Take out the dough balls from the freezer.
- 10Spread cornmeal on a pizza tray, place the frozen dough ball and sprinkle cornmeal, cover with cling film and let it thaw at room temperature for 3-4 hours.
- 11Gently press to spread the dough and apply cooking oil to the sides of the dough.
- 12Spread pizza sauce, add cheddar cheese, chicken filling, mozzarella cheese, crushed red chili, dried oregano, and black olives.
- 13Bake in a preheated oven at 180°C until the cheese melts (12-15 minutes).
Ingredients
- 3 Cups Warm water
- 6 tbs Bareek cheeni (caster sugar)
- 10 tsp Khameer (instant yeast)
- 44 g Khameer (instant yeast)
- 1 Cup Doodh (Milk) warm
- 8 tbs Cooking oil
- 2 kg Maida (all-purpose flour) sifted
- 3 tsp Himalayan pink salt
- 1 tsp Cooking oil
- 0 Makai ka atta (Cornmeal)
- 0 Pizza sauce
- 0 Cheddar cheese
- 0 Chicken filling
- 0 Mozzarella cheese
- 0 Lal mirch (Red chilli) crushed
- 0 Dried oregano
- 0 Black olives sliced
Equipment
bowlmeasuring cupsmeasuring spoonswooden spooncling filmpizza trayovenpizza cutter
Tips
- Let the dough proof in a warm place
- Make dough balls and freeze them for at least 24 hours or until rock solid
- Store frozen dough balls in a zip lock bag for up to 4 months in the freezer
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