Do you like to order pizzas on weekends / game nights? Did you know that pizza baking is easy and can be a fun-filled family activity.
I have used a combination of semolina flour, all purpose flour (maida) and whole wheat flour (atta).
It is a very easy recipe to create. You can make the dough a day in advance and bake the next day at leisure.
Ingredients
Levain
APF 50 gms
Water 50 gms
Starter 15 gms
Dough
Semolina 100 gms
APF 150 gms
WWF 100 -110 gms
Water. 250 gms
Levain
Salt 2 tsp
Olive Oil 2 tbsp
Oregano 1/2 tbsp
Basil 1/2 tbsp
Method
Mix levain and leave it overnight at room temperature .
Next morning mix levain with all the water.
Add APF and semolina.
Mix well.
Now add WWF slowly till you get a soft dough.
You may not need all the flour.
Cover and let it rest for 2 hours.
Now sprinkle salt and herbs.
Pinch the dough to mix in well.
Do slap and fold for 2-5 minutes till you get a smooth dough.
Dip your fingers in oil. This way we incorporate oil in the dough.
Do 2 rounds of stretch and fold at 30 minutes each.
By now all the oil should have been incorporated in the dough.
Brush oil on top of the dough.
Cover with cling film and let it sit in the fridge .
Ideally use it the next morning or next evening.
But you can also use it same day late evening.
Take out the dough an hour and a half before baking.
After an hour divide into 2.
Roll each portion in a ball cover and let it rest for 30 minutes .
Generously grease a 10" round pizza pan.
Using your finger tips patiently spread a ball over the prepared pan.
Prick all over with fork .
Bake in a preheated oven at the maximum temperature your oven can reach. Mine is 250 degrees Celsius.
While preheating ,I like to keep my cast iron tawa in the oven.
Bake for 8 minutes.
Slide it on a parchment paper.
Now add pizza sauce, toppings of your choice and mozzarella cheese.
Carefully slide the parchment paper on the cast iron tawa and bake for 10 minutes or till the sides turn golden.
Remove, cut wedges and enjoy it hot.