Pizza Margarita

Ingredients

• Oven temp: 400 F/204 C
• Making time:
• Dough: 5-6 hours (depending on room temperature)
• Assembling and baking: 30 minutes
• Dough
• Refined Flour (Maida) 2 cups (240g)
• Dry yeast 1 tsp OR
• Frozen yeast 10 g
• Sugar ½ tsp
• Salt ½ tsp
• Olive oil 1 tsp
• Water to mix the dough
• Some flour to dust the trays
• 10” round baking trays 2 OR
• 8” round baking trays 3
• Olive oil to brush the tins and the pizza
• Sauce
• Tomato puree 2 cups
• Onion, grated ¼ cup
• Garlic paste ½ tsp
• Salt to taste or 1 ½ tsp
• Sugar 1 tsp
• Chilli powder 1 tsp
• Dried oregano 1 tsp OR
• Chopped ajwain leaves 2 tbsp
• Dried basil 1 tsp OR
• Chopped basil or tulsi leaves 2 tbsp
• Olive oil 2 tbsp
• Grated cheddar cheese ¾ cup (100 g)
• Grated  mozzarella cheese   1 ½ cups (200 g)

Preparation

• For the dough, dissolve sugar in ½ cup of lukewarm water. Sprinkle dry yeast over the water, and if using compressed yeast, crumble and pour the water over it. Leave in a draught-free place to froth. It should froth within 10-15 minutes. In case it does not, you know that your yeast is ineffective, hence, change your packet.

• Add the salt to the flour and rub the oil into it. Pour the yeast solution into it, along with some water. Mix the dough and knead it into smooth, but not stiff dough, using water as required.

• Place the dough in a greased, deep utensil. Cover the utensil with a thick, damp cloth or cling foil. Place in a warm draught-free place to rise.

• When the dough rises, punch it in the centre, smoothen it and leave to rise once again. The second rise will take a much shorter time. To test, press into the dough lightly and the impression should fill up gradually.

• For the Sauce-- Heat the oil and sauté the onions and garlic till slightly coloured. Add the tomato puree and bring to a boil, and add salt, chilli powder, oregano and basil and simmer for a couple of minutes, then take it off the heat.

• To make up the pizza: Grease the tins and sprinkle with some flour.

• Divide the dough according to the number of tins being used. With the help of dry flour for dusting, roll out the dough into 1/8” thick rounds to fit the tins, and brush the top with oil. If you want a thicker crust, roll it thicker.

• Spread the cooled tomato sauce over the dough, coating all, but 1/8” wide edge of the dough, all around. Sprinkle the cheese over the puree.

• Bake the pizza in a pre-heated oven for about 15 minutes.