Pizza’s crust varies widely according to style—thin as in a typical hand-tossed New York-style, or thick as in a deep dish Chicago-style. It is traditionally plain, but may also be seasoned with garlic or herbs, or stuffed with cheese. The outer edge of the pizza is sometimes referred to as the cornicione. Often pizza dough contains sugar, both to help its yeast rise and enhance browning of the crust.
Ingredients – (2 bases)
- Maida – 2 cups
- Lukewarm water – 2/3 cup
- Sugar – 1 tsp
- Yeast – 1 tsp
- Salt – ½ tsp
- Olive oil – 3 tsp
- Take warm water in a pan. Add yeast and sugar. Stir lightly and let it rest for 10 minutes until the yeast activates and foam appears on top of the water. Add salt and oil.
- Take maida in a bowl, knead it with the water prepared above. Keep kneading for about 10 minutes until smooth.
- Cover the dough with damp muslin cloth and let it rise up for up to 1 hour at room temperature.
- Press the dough lightly to remove the air. Divide the dough into 2 equal parts.
- Roll each portion into a circle of 25 cm diameter and 5 mm thickness.
- Prick each circle 8-10 places with a fork.
- Bake in a preheated oven at 150°C for 6-7 minutes.
NOTE:- You can make pizza directly by putting the toppings on the base and then bake it.