This recipe makes about 8 medium sized, thin crust pizzas.
Ingredients -
Mix the flours together in a large bowl. Mix the water, salt, sugar and yeast together in another bowl. Allow it to froth up a little; this could take about 5-7 minutes. Pour the liquid mixture into the dry ingredients and combine till you have a sticky dough. Lightly dust your workspace or platform with some flour and tip the pizza dough onto it. Knead the dough till it is smooth and elastic. This will take about 10 minutes. Lightly oil a large bowl and place the pizza dough into it. Cover with cling film and allow to rise till double - about two and a half hours.
Tomato Sauce
Fry the onions and garlic in a large wok till the onions are golden. Add the blanched tomatoes and green chilies; allow to cook for a couple of minutes. When the mixture has slightly reduced add the tomato ketchup and gently stir through. Pour this entire mixture into a food processor until it is relatively smooth. Pour it back into the wok, add the sugar, salt and pepper. Allow the mixture to simmer on a low flame for about ten minutes.
Punch out the air from the pizza dough and divide into eight segments. Take one segment, and flatten it out on a lightly floured surface. Roll the pizza out to the size of your baking tray, about 1cm thick. Lightly dust your baking tray with some semolina (suji). Place the rolled out pizza onto the tray.
Spread about 2tbsp of the tomato sauce evenly over the pizza. Sprinkle a little bit of each topping over the tomato sauce. Cover the entire pizza with cheese. Cook in an oven preheated to 250C for about 15 minutes. Serve hot!
Note -
Sprinkle your workspace and baking tray with semolina instead of flour to get a crisper pizza.
Don't overload the pizza with toppings or the pizza will become soggy. The measurements that I have given are enough for 8 pizzas.
You can put whatever toppings you wish to; this is just an idea, and what was available here! Some options could be bacon, meatballs, paneer, chicken and so on.
Ingredients -
- 800g Maida
- 200g Semolina (suji)
- 2 1/2tsp Yeast
- 1tsp Salt
- 1tsp Sugar
- 650ml Water, lukewarm
- 3 Onions, roughly sliced
- 5-7 cloves Garlic, peeled
- 3tbsp Tomato Ketchup
- 750g Tomatoes, blanched
- 5 green Chilies, roughly chopped
- 1tsp Sugar
- Salt and pepper to taste
- 500g Cheese, grated
- 1 cup Sausages, sliced
- 1 cup Capsicum, diced into 1cm squares
- 1 cup Jalapeno peppers, roughly chopped
- 1 cup Onion, diced into 1cm squares
- 1 cup Salami, diced into 1cm squares
Mix the flours together in a large bowl. Mix the water, salt, sugar and yeast together in another bowl. Allow it to froth up a little; this could take about 5-7 minutes. Pour the liquid mixture into the dry ingredients and combine till you have a sticky dough. Lightly dust your workspace or platform with some flour and tip the pizza dough onto it. Knead the dough till it is smooth and elastic. This will take about 10 minutes. Lightly oil a large bowl and place the pizza dough into it. Cover with cling film and allow to rise till double - about two and a half hours.
Tomato Sauce
Fry the onions and garlic in a large wok till the onions are golden. Add the blanched tomatoes and green chilies; allow to cook for a couple of minutes. When the mixture has slightly reduced add the tomato ketchup and gently stir through. Pour this entire mixture into a food processor until it is relatively smooth. Pour it back into the wok, add the sugar, salt and pepper. Allow the mixture to simmer on a low flame for about ten minutes.
Punch out the air from the pizza dough and divide into eight segments. Take one segment, and flatten it out on a lightly floured surface. Roll the pizza out to the size of your baking tray, about 1cm thick. Lightly dust your baking tray with some semolina (suji). Place the rolled out pizza onto the tray.
Spread about 2tbsp of the tomato sauce evenly over the pizza. Sprinkle a little bit of each topping over the tomato sauce. Cover the entire pizza with cheese. Cook in an oven preheated to 250C for about 15 minutes. Serve hot!
Note -
Sprinkle your workspace and baking tray with semolina instead of flour to get a crisper pizza.
Don't overload the pizza with toppings or the pizza will become soggy. The measurements that I have given are enough for 8 pizzas.
You can put whatever toppings you wish to; this is just an idea, and what was available here! Some options could be bacon, meatballs, paneer, chicken and so on.
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