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Submitted URL: https://d-app-rad-drop.world/#ri
Effective URL: https://d-app-rad-drop.world/
Submission Tags: 0xscam
Submission: On May 10 via api from US — Scanned from DE
Effective URL: https://d-app-rad-drop.world/
Submission Tags: 0xscam
Submission: On May 10 via api from US — Scanned from DE
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Home >> Recipes >> Snacks Recipes
PIZZA RECIPE | HOW TO MAKE PIZZA | HOMEMADE PIZZA RECIPE
By Swasthi on August 28, 2022, Comments , Jump to Recipe
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Pizza recipe with video – Learn to make pizza at home like a pro with these
simple step by step instructions. This detailed post will help you make the best
pizza which I am sure will be your family favorite. This pizza has a crisp,
light & chewy base with great flavor (no overpowering smell of yeast!!). The
sauce is amazingly delicious & aromatic. So this post covers everything from
scratch –� making the pizza dough, making the sauce and assembling the pizza.
Making a delicious and perfect cheesy pizza at home is much simpler than we
think. There are numerous recipes online to make it but over the years this easy
recipe has become our family favorite. Try this and you will never want to order
a pizza again. You will be in love with your homemade pizza!!
During my initial days of learning I followed a basic recipe from Bob’s red mill
for the pizza base which turned out to be good.
After making it time and again for many years this basic pizza recipe got a
makeover. I learnt a lot of tricks & techniques to make the best at home with
little effort. So I thought of updating this post with better and detailed
instructions along with many tips.
ABOUT THIS RECIPE
This pizza recipe consists of 3 sections
a. Making pizza dough – Get the secrets for a light, crisp, chewy and
flavourful base without the overpowering smell of yeast.
b. Making sauce – Pizza sauce made with real fresh tomatoes & herbs is so much
tastier than the store bought bottled one and it does make a big difference
to your homemade pizza.
c. Assembling and baking the pizza – instructions to bake a perfect crisp and
golden crust using a baking tray, pizza pan & pizza stone.
So what’s new in my updated pizza recipe?
Apart from the above, I have also shared how to make pizza dough with less yeast
following the slow rise method. This also imparts more flavour & gives a better
crust.
After I made this a lot of times I realized less yeast and longer rise is the
secret to the most delicious & flavourful pizza crust. Plus it is healthier as
the dough ferments longer and is easier to digest.
This is a very old post on the blog which has been tried and loved by many of
you. So I haven’t changed a thing in this pizza recipe. Instead I have updated
this slow rise method as an option in the instructions.
Related recipes you may like
Cheese Balls
Cheese sandwich
Veg burger
Masala pasta
Sandwich recipes
PREPARATION FOR PIZZA RECIPE
1. Bring yeast, flour and sugar (or maple syrup) to room temperature. I
generally keep all of these out of the fridge an hour before making the dough.
2. Firstly pour half cup luke warm water to a large mixing bowl. Dip your finger
in the water to check if it is just warm & not hot. Hot water will kill the
yeast and won’t let the pizza dough rise.
An ideal temperature of water is 40 to 43 C – 105 to 110 F. If you live in a
very cold place, just warm up your bowl first. Next pour warm water.
PROOF YEAST
3. Add 1 teaspoon yeast (3 grams) to the warm water. You can use instant yeast
or active yeast. More details in the tips section below. If you prefer to go
with low yeast and let it rise slowly, then add only 1/3 teaspoon yeast (1
gram).
4. Add 1 teaspoon raw sugar or maple syrup. Avoid using refined white sugar.
5. Stir it gently. Allow this to rest undisturbed for 10 to 12 minutes.
6. The mixture must turn frothy and bubbly. With instant yeast it won’t turn
very frothy but will still froth to a minimum and you can see the yeast bubbling
up.
If you fail to get a frothy mixture, do not proceed further with this yeast. It
is inactive. So just discard this. Start again with fresh warm water, yeast and
sugar. Repeat the steps from 1 to 4.
MAKE PIZZA DOUGH
7. When the yeast turns frothy, add 2½ cups flour (300 grams), ⅓ teaspoon salt
and 1½ tablespoon olive oil to the mixing bowl. Here I have used organic
unbleached all-purpose flour. You can also use 1 cup all-purpose flour and 1½
cup fine wheat flour.
8. Mix all of them to form a dough. You will need more water (about 2 to 3
tbsps) so add accordingly a little at a time until it forms a smooth and soft
non-sticky dough. If the dough is sticky then you may sprinkle some flour.
9. Knead the dough for 5 mins. Use the heel of your hand to press down the dough
against the kitchen counter/worktop and roll the pizza dough across. Next fold
it. Repeat this for a 4 to 5 minutes. At the end pizza dough should be soft and
when you poke it with your finger, it should dent and bounce back slowly. This
is the indication of the dough being ready.
PROOFING DOUGH
10. Shape it to form a ball and apply a thin layer of oil to prevent the dough
from drying up. Also grease your bowl with some oil.
11. Cover the bowl with a moist napkin or lid. Rest at room temperature until
the dough rises and doubles in size. An ideal temperature for rising dough is 26
C (80 F) to 32 C (90 F).
Depending on the temperature, the dough may take anywhere from 1 to 4 hours. I
advise not to go by timings but to let it double in size.
With low yeast, I let it proof for about 8 hours near the window avoiding direct
sun. During colder days, leave it overnight in a warm place.
If you live in a cold country, then you can proof the dough in the instant pot
with yogurt settings (LOW).
MAKE PIZZA SAUCE
12. To begin with puree 400 to 500 grams of tomatoes in a blender. Heat 1 ½
tablespoons oil in a pan and add 2 finely chopped garlic cloves (about a
tablespoon). Fry the garlic a bit until a nice aroma comes out for a minute.
Then add 1 teaspoon red chilli flakes.
13. Pour the tomato puree. Add ¼ teaspoon salt and 1 teaspoon sugar. Give a good
stir.
14. Cover the pot partially and simmer until the tomatoes cook down and reduce
to a thick consistency. Be careful at this stage as the puree splashes a lot.
Occasionally reduce the flame and give a good mix.
15. When the mixture thickens to a sauce like consistency, add 1 teaspoon
Italian herbs and ½ teaspoon crushed pepper. Taste test this and add more herbs,
pepper or salt as needed.
16. The consistency of the sauce has to be thick and of spreading consistency.
It should not be runny otherwise the pizza will be soggy and wet beneath the
cheese. Cool this completely and transfer to a jar if using it later.
PREPARE VEGGIES
17. When you are ready to make the pizza, prepare the veggies & grate the
cheese. We prefer only onions, lots of bell peppers, mushrooms and olives. You
can use whatever veggies you prefer.
Keep the veggies at room temperature for a few hours so they don’t let out
moisture on the pizza making it soggy. If using bottled olives drain them to a
small strainer.
HOW TO MAKE PIZZA (THIN CRUST)
18. When the pizza dough doubles in size, it will look like this. With longer
proofing the dough will have lots of air pockets and will rise more.
19. Transfer it to the work surface & punch it down to deflate and remove the
air bubbles.
20. Divide to 2 to 3 parts depending on the size you prefer.
21. Knead a bit and shape them to round balls. If the dough is too sticky then
sprinkle some flour & knead. I made one 9 inch thin crust and then two 6 inch
thick crust pizzas. Alternately you can make three 9 inch thin crust or a single
14 inch thin crust pizza with this recipe.
I made one pizza the same day and refrigerated the rest for the subsequent days.
Just wrapped it in a cling wrap and put it in the fridge.
The flavor of the yeast dough gets much better with cold fermentation as it ages
in the fridge. This keeps good for 3 days. To use the refrigerated dough let it
to come down to room temperature before using. This may take 2 to 4 hours
depending on where you live.
22. When you see the dough has relaxed and is ready to be stretched, preheat the
oven to the highest temperature, 220 to 240 C or 470F for at least 25 to 30
mins. Place a baking tray or a cast iron pan in the middle rack and heat it as
well in the oven. This baking tray/cast iron pan will help to achieve a golden
and crisp pizza crust. To use a pizza stone refer the faqs below.
If the dough is too sticky then sprinkle some flour & knead.
23. Sprinkle some cornmeal evenly on a tray. Place a dough ball and flatten it
with your fingers. Add few drops of oil.
Begin to spread and stretch the dough on the tray with your fingers. Flatten to
a 9 inch thin even base. Keep the edges slightly thicker than the centre. I do
not use a rolling pin as sometimes the pizza base turns out dense as the rolling
pin deflates the air bubbles.
24. Next spread pizza sauce as desired.�
25. Lastly layer grated cheese. Then layer the veggies of your choice. Add more
cheese on top avoiding the veggies. Sprinkle Italian herbs and chili flakes as
preferred.
26. Transfer the pizza tray to the oven. Place it right over the hot baking
tray/ cast iron pan in the preheated oven. Bake it for 8 to 10 minutes or until
the cheese melts and the crust becomes golden and crisp. Adjust the baking time
as needed.
Let the temperature come down a bit and then slice it. Serve hot.
MAKE THICK CRUST PIZZA
27. I also made two 6 inch thick crust personal pizzas. If making thick pizza
base then, I stretch the dough first. You can also prick the base with a fork a
few times (8 to 9 times) & bake it for 5 – 7 mins first. Then smear the sauce
and layer the toppings.
28. Bake this for about 8 to 10 mins. If your cheese doesn’t get golden, you can
move it to the top rack and bake for another 2 to 3 mins.
TIPS TO MAKE THE BEST PIZZA
Activate Yeast: Always activate yeast first before adding it to the flour.
Usually instant yeast is added directly to the flour but you can also activate
it the same way as active yeast. This way you will save your flour in case the
instant yeast is dead.
Avoid using a lot of yeast : Using lesser yeast is the secret to the best pizzas
served in restaurants and pizzeria. Use less and give more time for the yeast to
work well. This results in a better flavour & best tasting pizza crust.
Let dough rise slowly at room temperature: Do not hasten to rise it quickly at
higher temperature. Slow rise pizza dough acquires a unique flavour and better
texture.
Do not go by the time factor let it rise until it doubles. On colder days it
takes longer.
Bake thick crust base : If you are baking a thick crust pizza base in a small
oven, then it is good to bake the pizza base first for 5 to 7 mins and then
smear the sauce and top it with veggies & cheese. Then bake it to finish off.
Most times a thick pizza base doesn’t get cooked well in smaller ovens while the
cheese gets browned.
Pizzas served in pizzerias are cooked in large wood fired ovens. These are very
hot & mostly baked on pizza stones or baking stones hence the base gets cooked
well.
Health Note: � Do not use regular maida to make pizza. Regular maida is
chemically bleached and has tons of adverse effects on our health.
If you do not find organic or unbleached flour, just make the pizza with very
fine quality whole wheat flour and make a thin crust pizza. It turns out very
good that way too.
FAQS ON PIZZA RECIPE
What is the best flour for pizza dough?
00 flour is considered to be a gold standard for making Italian pizza. It is
pricey in many countries and is not easily available. So many pizza pros use
bread flour. However all-purpose flour is widely used by home cooks as it yields
similar results.
If you prefer to limit refined flour, you may use fine white wheat flour or 50%
all-purpose flour & 50% whole wheat flour. But use organic flour or at least
unbleached & unbromated flour.
How long to knead pizza dough?
4 to 5 minutes of kneading the dough is good enough. But then everyone’s hand
pressure is different so focus on the texture of the dough and not the time.
Dough should be soft and when you press down it should dent and bounce back
slowly. This is the indication of the dough being ready.
Can you refrigerate pizza dough?
Yes. After the dough rises, divide it to smaller portions as needed. Shape them
to balls, cover and refrigerate. Refrigerate for 1 to 3 days. Bring it to room
temperature before stretching it.
Is it better to roll or stretch pizza dough?
Rolling pin deflates the gas pockets in the dough and can make the pizza base
denser. So pizza dough is always hand stretched. An easier way to stretch is to
sprinkle some flour on a parchment paper or baking tray. Place the dough ball
and drizzle little oil over it. Then stretch it using your fingers over the
tray/ parchment paper.
If you still want to use a rolling pin, then you may roll the dough until ¾ of
the diameter. Then hand stretch the rest & create a border so it is not flat on
the edges.
BAKING TRAY VS PIZZA CRISPER VS CAST IRON PAN
Pizzerias use pizza stones which gives pizza the best crust. The next best
choice is a cast iron griddle or a perforated pizza pan (crisper) which have
holes in them. These allow heat to hit directly right at the bottom of the crust
resulting in a crispier crust. These are better than the regular pans. I have
shared a picture of perforated tray above. However a regular baking tray can
also be used.
If using a perforated pan, then stretch the pizza on a wooden board or parchment
paper. Then transfer to the perforated pizza pan.
How to cook pizza without oven?
If you do not have an oven, you can bake the pizza in a pan on stovetop. For
best results use less yeast (1/3 teaspoon for this recipe), follow the slow rise
method to make the dough & bake it on a cast iron pan. To bake on stovetop,
avoid using dough that has a lot of yeast in it as cooking on stovetop won’t
yield the same results and your pizza will smell yeasty.
For the step by step instructions to bake it on stovetop check out this stovetop
tawa pizza without yeast.
HOW TO COOK PIZZA ON A PIZZA STONE?
Preheat the oven with the pizza stone placed in the center of the oven. Set the
oven temperature to the highest and preheat for at least 30 mins. While most
experts suggest to preheat for an hour I do it only for 30 mins.
Sprinkle a generous amount of cornmeal all over a wooden pizza peel. Place the
dough ball on a parchment paper and drizzle some oil. Hand stretch it over the
parchment paper. Gently remove it and place on the peel.
Shake it gently to & fro to ensure it is not sticking to the peel. Then smear
the sauce and dress up the pizza.
Once you are done dressing it do not rest it on the peel. Ensure it goes right
away into the oven over the hot stone.
Take the pizza peel over to the other end of the stone & gently jerk/ jolt the
pizza over the stone. If you have used the right amount of cornmeal it will
slide almost effortlessly.
Why is my dough sticking to the peel?
Using the wrong peel is the most common cause. Use a wooden pizza peel. The
second reason can be too much moisture in the dough.
Why does my pizza smell or taste yeasty?
Too much yeast in the dough, rising it at high temperature or rising it for too
long at higher temperature can leave your pizza with a strong smell of yeast.
Instead start with lower amount of yeast & let it rise slowly for longer until
it doubles or triples. 26 C (80 F) to 32 C (90 F) is ideal temperature for
rising.
If the temperature is too high, dough rises too quickly not giving the yeast
enough time to react. This may leave a strong smell of the yeast in the pizza
even after baking it well.
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VEG PIZZA RECIPE
PIZZA RECIPE | HOW TO MAKE PIZZA
Veg pizza recipe – Learn to make pizza at home with this detailed step by step
guide. This pizza recipe helps you to make the best tasting pizza at home along
with homemade pizza sauce.
Print Recipe Pin Recipe
1x 2x 3x
Jump to Comments
Cook Mode Prevent your screen from going dark
For best results follow the step-by-step photos above the recipe card
Prep Time 2 hours hours
Cook Time 10 minutes minutes
Total Time 2 hours hours 10 minutes minutes
Servings 4
Author Swasthi
INGREDIENTS (US CUP = 240ML )
FOR PIZZA DOUGH
* ▢ 2½ cups organic all-purpose flour (300 grams) or (1 cup all-purpose flour &
1½ cup wheat flour)
* ▢ 1 teaspoon dry active yeast or instant yeast (3 grams) (or ⅓ tsp for slow
rise)
* ▢ ½ cup warm water +2 tbsp. (or as needed)
* ▢ 1½ tablespoon olive oil (or any oil)
* ▢ ⅓ teaspoon salt (use as needed)
* ▢ 1 teaspoon organic sugar (or 1 tablespoon pure maple syrup)
* ▢ 1 tablespoon cornmeal (or fine semolina)
FOR PIZZA SAUCE
* ▢ 400 grams tomatoes (fine chopped or pureed)
* ▢ 2 garlic (cloves chopped finely)
* ▢ 1 teaspoon red chili flakes
* ▢ 1 teaspoon Italian herbs (or 1 teaspoon dried oregano, adjust to taste)
* ▢ ¼ teaspoon salt (adjust to taste)
* ▢ ½ teaspoon black pepper (coarse crushed or powder)
* ▢ 1 ½ tablespoon oil (preferably olive oil)
* ▢ 1 teaspoon organic sugar (or as needed)
FOR PIZZA TOPPINGS
* ▢ 200 grams Mozzarella cheese (use as needed)
* ▢ 1½ cups Mix vegetables sliced or cubed (capsicum, onions, olives, tomatoes,
mushrooms)
* ▢ ½ teaspoon Italian herbs ( or oregano as desired)
* ▢ ¼ teaspoon red chili flakes (adjust to taste, optional)
INSTRUCTIONS
MAKE PIZZA DOUGH
* ▢
Pour ½ cup luke warm water to a large mixing bowl. If your mixing bowl is
cold, first warm it up a bit by swirling some hot water in it. Discard the
hot water and then pour luke warm water. An ideal temperature of warm water
is 40 to 43 C or 105 to 110 F.
* ▢
Dip your finger and ensure the water is warm and not hot. Then add yeast and
sugar. Stir and set aside undisturbed for 10 to 12 minutes.
* ▢
After 15 mins the yeast mixture should become bubbly or frothy indicating it
is active and alive. If it doesn’t turn frothy by then, the yeast is inactive
and cannot be used for the dough. In this case discard and start afresh with
luke warm water, sugar and yeast.
* ▢
When the water turns frothy, add flour, salt and oil. Next mix and make a
soft dough adding more water if needed.
* ▢
Knead the dough very well until soft & elastic for about 5 to 6 mins.
* ▢
To check if it is done, poke it with your finger. It should dent easily and
bounce back slowly. This is an indication of the dough being ready.
* ▢
Apply a thin layer of oil to the bowl and the dough as well. Keep covered
with a moist cloth or a lid.
PROOFING PIZZA DOUGH
* ▢
Let it rise at room temperature until it doubles or triples. An ideal
temperature for rising dough is 26C (80 F) to 32C (90 F). Depending on the
temperature it will take any where from 1 to 4 hours to rise.
* ▢
High temperatures will kill the yeast so be cautious. Let it rise slowly for
longer so it develops a good flavor. During winters, you may proof it in your
instant pot on the yogurt settings (LOW).
PREPARE PIZZA SAUCE
* ▢
Puree or chop tomatoes finely. To make sauce, heat oil in a pan and saute
garlic until it smells good. Then add red chili flakes & mix.
* ▢
Add tomatoes, salt and sugar. Stir and continue to cook covering partially as
it splatters a lot.
* ▢
Cook until the sauce thickens and is of spreading consistency (but not
runny). Add herbs and crushed pepper.
* ▢
Mix and taste the sauce. You may add more salt, herbs and pepper to suit your
taste buds. Set this aside to cool.
PREPARE VEGGIES
* ▢
Bring your choice of veggies to room temperature. Avoid using cold veggies
from the refrigerator as they let out moisture on the pizza making it soggy.
* ▢
Rinse and slice or cube the veggies. Separate the layers of onions. Avoid
chopping them too small or too large.
* ▢
If using bottled olives drain them to a small strainer. Grate or cube the
cheese and set aside.
HOW TO MAKE PIZZA (THIN CRUST)
* ▢
When the dough rises well, punch it a few times to deflate and remove air
bubbles.
* ▢
Transfer the dough to the work area. Divide to 2 to 3 portions depending on
the size you prefer.
* ▢
Knead it a bit and gently shape it to round balls. If the dough is too sticky
then sprinkle some flour & knead. After this step you may make the pizza or
cover the bowl with a cling wrap and refrigerate it for up to 3 days.
* ▢
When you are ready to make the pizza, preheat the oven to the highest
temperature, 220 to 240 C or 470F for at least 25 to 30 mins. Place a baking
tray or a cast iron pan in the middle rack and heat it as well in the oven.
* ▢
Sprinkle some cornmeal over the pizza tray. Place the pizza dough over the
tray and flatten it slightly.
* ▢
Add few drops of oil on the dough. Begin to spread and stretch the dough on
the tray with your fingers. Flatten to a 9 inch thin even base. Keep the
edges slightly thicker than the center. (with this recipe you can make three
9 inch thin crust pizzas or one 14 inch thin crust.)
* ▢
Spread the pizza sauce as desired, leaving about ¼ inch on the edges. Layer
the grated cheese and then the veggies. Lastly sprinkle Italian herbs and red
chili flakes. To finish off top with more cheese if desired avoiding over the
veggies.
* ▢
Place the pizza tray right over the hot baking tray or cast iron pan in your
oven. Bake for 10 to 12 mins or until the pizza base becomes crisp, golden
and cheese turns slightly golden.
* ▢
If your cheese doesn’t turn golden, you can move it to the top rack and bake
for another 1 to 2 mins. Slice and serve pizza hot or warm.
TO MAKE THICK CRUST
* ▢
To make a thick crust pizza, spread the dough to a slightly thicker base (⅛
inch) with your hands so the sides are thicker than the middle.
* ▢
Prick the base with a fork 8 to 9 times randomly so the base doesn't puff
like bread.
* ▢
If making a thick base & you own a small oven, then put the base in the oven
without the sauce and toppings. Bake it for 5 to 7 mins. Later top with
sauce, cheese, veggies and herbs.
* ▢
Bake this for about 8 to 10 mins.
Alternative quantities provided in the recipe card are for 1x only, original
recipe.
For best results follow my detailed step-by-step photo instructions and tips
above the recipe card.
VIDEO
VIDEO OF VEG PIZZA RECIPE
NUTRITION INFO (ESTIMATION ONLY)
Nutrition Facts
Pizza recipe | How to make pizza
Amount Per Serving
Calories 613 Calories from Fat 207
% Daily Value*
Fat 23g 35%
Saturated Fat 8g 50%
Cholesterol 40mg 13%
Sodium 704mg 31%
Potassium 542mg 15%
Carbohydrates 79g 26%
Fiber 7g 29%
Sugar 5g 6%
Protein 24g 48%
Vitamin A 4822IU 96%
Vitamin C 21mg 25%
Calcium 306mg 31%
Iron 5mg 28%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe? Mention @SwasthisRecipes or tag #swasthisrecipes !
© Swasthi’s Recipes
This Pizza recipe was first published in OCT, 2015. Republished in November 2020
with detailed instructions and better pictures.
ABOUT SWASTHI
I’m Swasthi Shreekanth, the recipe developer, food photographer & food writer
behind Swasthi’s Recipes. My aim is to help you cook great Indian food with my
time-tested recipes. After 2 decades of experience in practical Indian cooking I
started this blog to help people cook better & more often at home. Whether you
are a novice or an experienced cook I am sure Swasthi’s Recipes will assist you
to enhance your cooking skills. More about me
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218 Comments
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Hima
February 11, 2024 7:19 pm
Thank you for your recipe! Could you please let me know what flour this is?
Should this be 00 flour? Will all purpose flour work?
Reply
swasthi
Reply to� Hima
February 12, 2024 2:37 am
Yes you can use all-purpose flour
Reply
Kerni
November 17, 2023 4:34 am
Your post showcases your expertise and passion for the topic. It’s evident in
the depth of knowledge you’ve shared.
Reply
Ramesh Jhinkya
September 13, 2023 10:58 am
Your Homemade pizza recipe is a Winner! Easy-to-follow Steps Ensure even
Beginners can enjoy a delicious home made pizza. Thanks for Sharing.
Reply
Jothiradithya
March 22, 2023 2:29 am
Hi swasthi,
I am planning to cold ferment the dough
Can you say how long should th dough be cold fermented to get max flavour
Reply
jyo
February 11, 2023 3:06 am
I particularly like your slow rise ideas and have been making pizza with just as
little as a quarter spoon for 2 cups flour. There is a huge difference in
flavors between normal rise and slow rise pizza. It works even on the coldest
day of the year. Thanks for teaching me how to make an awesome pizza at home. My
family loves this and we haven’t eaten it out for more than a year now.
Reply
swasthi
Reply to� jyo
February 11, 2023 7:06 am
So glad to know Jyothi. Thank you so much for sharing back.
Reply
Muneera Banoo
December 20, 2022 9:15 am
It was great
Reply
swasthi
Reply to� Muneera Banoo
December 20, 2022 9:28 am
Thank you Muneera
Reply
Medha
December 16, 2022 4:06 pm
Delicious! The pizza base was perfectly fluffy, crispy and soft. The sauce is
even more delicious. Thank you for a wonderful recipe.
Reply
swasthi
Reply to� Medha
December 29, 2022 6:32 am
Glad to know Medha! Thanks for sharing how it turned out for you.
Reply
Paras
September 29, 2022 11:22 am
Hi Swashi, I am glad to know the complete procedure to make pizza at home in
such as easiest way, Keep it up.
Reply
swasthi
Reply to� Paras
October 3, 2022 2:21 am
Thank you Paras
Reply
charlie page
July 12, 2022 10:36 am
It’s very helpfull recipes. Your recipes has done lots me help.
Reply
swasthi
Reply to� charlie page
July 12, 2022 4:27 pm
Glad to know! Thank you
Reply
Lalitha
July 10, 2022 1:25 pm
This recipe came out really good. I tried with 1 cup all purpose flour and 1 1/2
cup atta. I baked the base for 8 minutes,added topping and baked again for 8
minutes at 220 degrees. The rise was good. The pizza was soft. I felt the base
was a little undercooked. Mine is microwave with convection. Does the base cook
better with increased time.
Reply
swasthi
Reply to� Lalitha
July 12, 2022 4:24 pm
Hi Lalitha,
Yes try cooking it a little longer. If possible rise the temperature of your
oven. The higher the better, if not then increase the first bake time (before
you add the toppings). Hope this helps.
Reply
samim
July 6, 2022 6:17 pm
superb recipe
Reply
rabbi
June 27, 2022 4:17 pm
very helpful
Reply
rabbi
June 27, 2022 4:17 pm
very helpfull
Reply
Swati
June 12, 2022 6:06 pm
The recipe turned out really perfect. I worked with yeast for the first time and
had no confidence at all. But after seeing the result, I am really glad. Thanks
Reply
Sara
April 29, 2022 10:59 am
Your recipes always rock. You are the best
Reply
Aloke Gupta
December 24, 2021 12:35 am
When you say fine quality whole-wheat flour, do you refer to the consistency of
the flour which should be sifted several times or to the quality of the flour?
Reply
swasthi
Reply to� Aloke Gupta
December 29, 2022 6:25 am
I mean fine ground flour
Reply
P.jothiradithya
October 1, 2021 10:22 am
Hi if i followed the low yeast method can I add 1 tsp of yeast for 600 grams of
flour and can I add some more salt like 10 grams because the Pizza sauce is
delicious and sweet it make my total pizza sweety I don’t like that so can I add
some more salt can you say the exact quantity of salt to cut off the sweetness
of pizza
Reply
P.jothiradithya
October 1, 2021 10:15 am
Hi swasthi if I follow the low yeast method can I add 1 tsp of yeast for 600
grams flour and can I add some more salt like 10 grams
Reply
P.jothiradithya
September 15, 2021 9:18 am
Ok then can you say the quantity of water for 600 grams flour. And my oven’s max
temperature is 230°C should preheat the oven with both top and bottom rods are
any one is enough
Reply
swasthi
Reply to� P.jothiradithya
September 22, 2021 2:57 am
The quantity of water to use depends on the flour. Yes you have to heat both the
rods.
Reply
P.jothiradithya
September 14, 2021 9:55 am
Hi followed the your recipe with same measurement pizza was good but the problem
is after baking the Pizza the base was very very dry and hard can you say what
to do
Reply
swasthi
Reply to� P.jothiradithya
September 14, 2021 11:14 am
Hi Adithya,
According to your previous comment on another post your yeast is expired. If so
that is the reason. If the pizza dough did not double, it means the yeast did
not work. In case if the dough doubled and still your pizza is dry, it has
something to do with low hydration/ moisture levels in the dough. Try with more
water. If this doesn’t work, your oven settings may be the problem. The oven has
to be very hot and at high temperature. Baking at lower temperatures or baking
with the fan ON, can dry out the pizza.
Reply
Deepti Rawal
September 8, 2021 10:53 am
What will be the baking time and temperature in microwave convection and for how
much time we need to preheat the oven?
Reply
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