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Homemade Pizza! Yummy! Here’s your chance to get creative in the kitchen. Watch the video, then make the perfect crust…crispy, chewy…and have a field day coming up with delicious toppings. Try this simple recipe for homemade pizza dough and yes, it’s eggless!.
Prep Time: approx 2-3 hrs (including rising time)
Serves: 4
Ingredients:
All Purpose Flour – 1 cup (125 g)
Chapati Flour – 1/4 cup (45 g)
Fine Sooji/Semolina Powder – 1/4 cup (45 g)
Salt – 1/2 tsp
Black Pepper – 1/8 tsp or to taste
Garlic Powder – 1/2 tsp
Sugar – 1/2 tsp
Yeast – 1 tsp
Warm Water – 3/4 cup
Olive Oil – 1/2 tsp
All Purpose Flour – 4-5 tbsp (for kneading)
Method:
1. Add Sugar and Yeast to Warm Water and mix until yeast is dissolved. Cover and let the mixture rest until it becomes frothy (5-10 minutes).
2. Add All-purpose flour, Chapati Flour, Fine Sooji, Garlic Powder, Black Pepper and Salt to a mixing bowl and mix through.
3. Add Yeast mixture slowly to the dry ingredients and form a dough (it will be sticky).
4. Once the dough comes together, sprinkle 1-2 Tbsp of All-purpose flour and knead the dough until a soft ball forms.
5. Coat the dough ball with Olive Oil, cover and keep in a warm place for 1 hour to rise (An oven heated to 180 F/ 82 C and turned off is perfect).
6. Lightly Oil fingers and punch down the dough. Form it into a ball again, cover and replace in the oven for 1 more hour to rise.
7. Sprinkle all-purpose flour and start to knead the dough for 4-5 minutes. Keep sprinkling dry flour as and when the dough becomes sticky.
8. Divide the dough into 2 portions (for 2 medium size pizzas) and roll it out with a rolling pin or by hand. Keep sprinkling dry flour to help the rolling process.
9. Preheat oven to highest possible temperature (550 F/ 288 C). If using a pizza stone, heat the stone with the oven.
10. Sprinkle Corn Meal on the stone or pan and place rolled out dough over the corn meal.
11. Bake for 4-5 minutes (until crust is light golden).
12. Remove from oven and spread with pizza sauce, cheese and your choice of toppings.
13. Bake until cheese is melted and light golden.
Tip: If dough is too soft to work with, coat with oil, wrap it in plastic wrap and keep it in the refrigerator for 30 minutes to harden.
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April 6th, 2009 at 1:49 am
awesome!!!!
[Reply]
April 6th, 2009 at 3:03 am
is there anythign to subsitute for chipati flour and semoline powder?
[Reply]
hetal Reply:
April 6th, 2009 at 1:24 pm
Hi Mary,
You can replace the chapati flour with an equal amount of all-purpose flour or use whole wheat flour that is available in any American grocery store. The semolina powder is necessary if you want the crispy crust.
[Reply]
simran Reply:
July 25th, 2010 at 2:40 am
can i use only chapati flour?
it is called Dhanraj flour
im only 12 so im making it for my fam
[Reply]
anuja Reply:
July 26th, 2010 at 5:47 pm
Hi Simran,
It may not taste the same but will work
Good Luck with the Pizza
April 6th, 2009 at 3:27 am
do we haev to put our email in when we respond?
[Reply]
hetal Reply:
April 6th, 2009 at 1:43 pm
You don’t need to put in your email, however, if you want a reply to your question (and be notified when that happens), you will need to put your email.
[Reply]
April 6th, 2009 at 1:29 pm
If I am using a pizza pan, do I need to grease it?
[Reply]
hetal Reply:
April 6th, 2009 at 1:38 pm
Sorry, forgot to mention it. Pizza stones do not need to be greased, however if you are using a baking sheet or pan, just grease it or spray it with cooking oil and then sprinkle the corn meal. Make sure that your crust (dough) covers the entire surface area of the pan or else the oil will smoke and burn.
[Reply]
April 6th, 2009 at 2:17 pm
Thanks Hetal and Anuja,you are really appreciated.
[Reply]
April 7th, 2009 at 9:38 pm
Can we substitue yeast with baking powder.
[Reply]
hetal Reply:
April 8th, 2009 at 2:21 pm
There are recipes out there that do not use yeast (instead, baking powder), but we have not tried this particular recipe with this substitute.
[Reply]
Yatin Reply:
May 4th, 2010 at 4:26 pm
We have touched the issue of adding or substitution, heres a tip, if people are non-veg’s, they can add 1 egg to the mixture, which gives texture, taste a tantalizing twist!!
xx
[Reply]
April 8th, 2009 at 3:47 am
wow pizza looks yummy
[Reply]
April 8th, 2009 at 1:44 pm
Is it advisable to place pizza on aluminium foil instead of baking sheet while baking?
[Reply]
hetal Reply:
April 8th, 2009 at 2:23 pm
Hi Deepa,
Aluminum foil is too thin and will probably burn the bottom of the crust without cooking it all the way through.
[Reply]
April 9th, 2009 at 6:59 pm
hi anuja & hetal,
awesome dough. i jst want 2 add pizza sauce in ur list. pls if u know home made pizza sauce than pls share with us.thank you. bye.
[Reply]
April 20th, 2009 at 10:53 pm
Hi Hetel/Anuja,
Can you please tell me if the pizza dough can be made the previous day and does it work well if it in the refrigerator for so long?
Also can i skip the corn meal and use pam spray on baking pan/foil…it should work right?
[Reply]
hetal Reply:
April 21st, 2009 at 1:27 pm
Hi Renu,
The pizza dough will stay in the refrigerator for about a week. You will just need to let it sit on the countertop for a bit to warm it up. Don’t let it get too close to room temp or it will be harder to roll. You can skip the corn meal and use Pam, but it may not be as crispy. It will still be good, though.
[Reply]
April 21st, 2009 at 10:59 pm
Hi Hetal and Anuja
Thank you for the pizza dough receipe. can’t wait to try them.
Is it quick rise yeast or rapid rise.
thank you
sujatha
[Reply]
anuja Reply:
April 22nd, 2009 at 12:34 am
We used rapid rise yeast. You can use either, they both work just as well.
[Reply]
Yatin Reply:
May 4th, 2010 at 4:27 pm
I used normal yeast, as I had a few hours until my mates came over, and it worked perfectly, the rapid rise yeast just speeds the process!
[Reply]
April 22nd, 2009 at 3:02 pm
Hi Hetal, Anuja
thanks for wonderful recipes. I have a que, can i use regular wood board instead pizza pen?
[Reply]
hetal Reply:
April 22nd, 2009 at 9:05 pm
Hi kt,
You cannot use a wooden board…it will catch on fire. You can use a metal baking sheet or pizza pan or a stone like the one we show.
[Reply]
April 22nd, 2009 at 7:17 pm
Hi anuja
Thank you.
sujatha
[Reply]
May 5th, 2009 at 6:37 pm
Hi Hetal,
How does the kneading process change if I use a food processor? Or is it not advisable to use a food processor?
Thanks,
GG
[Reply]
hetal Reply:
May 5th, 2009 at 7:34 pm
Hi GG,
Your food processor will work great because it will help form the gluten in the dough. You can follow the same process.
[Reply]
May 8th, 2009 at 6:38 pm
Hi Hetal & Anuja,
I love your recipes. just wanted to ask, why don’t you post a recipe for Baked vegetables? Would love to make something that popular. I like the way you guys explain things in your boards. Other recipes on the net are hard to follow.
I am not sure if you already have this recipe and i have missed it somewhere.
Thanks,
Puja
[Reply]
SIDDIQHA Reply:
May 13th, 2009 at 3:31 am
HI GUYS
I bought a pizza stone in clearance but it doesnt has any instruction how to use it first time, can you tell me how to use it first time .
[Reply]
hetal Reply:
May 13th, 2009 at 1:41 pm
Hi Sid,
You can wash your pizza stone with warm water before the first use. Do not use soap or it will be absorbed by the porous stone and the flavor of soap will get into your pizza. Allow the stone to air dry at least overnight before using it. Be sure to place the stone in the oven before turning it on — never place a cold stone into a hot oven.
[Reply]
siddiqha Reply:
May 13th, 2009 at 6:12 pm
hi hetal
thank you for your instruction
Yatin Reply:
May 4th, 2010 at 4:33 pm
Thanks, I have always wondered how to use it properly and how to use it as an efficient kitchen utensil!
July 16th, 2009 at 4:46 am
Hi Ladies!
The recipe looks really great! At home though, we don’t use all purpose white flour. We used Shakti [white whole wheat+soy flour]. Can we substitute the Shakti flour for all the all purpose and the chapatti flour used in your recipe?
As well, I want to have a thicker, rising crust on my pizza. Would it help if I didn’t poke holes around the crust ring on the pizza? Approximately how thick should I roll it out? In addition, if we decide to double or triple the recipe, is it also neccessary to use more yeast, or will the stated amount be enough if we are only doubling the recipe?
I would really appreciate a prompt reply…as I have just come across your recipe, and I plan to bake pizzas for my family tomorrow!
Thanks,
Namita
[Reply]
hetal Reply:
July 16th, 2009 at 3:21 pm
Hi Namita,
If you want a thick, bread-like crust, this is probably not the right recipe for you. Because we use sooji, it makes the crust crispy – perfect for thin crust pizzas.
As far as your wheat/soy flour, we have never tried it so we really can’t say if it will turn out. Maybe you can try a small batch and see if it works before you make a whole lot.
Regarding the yeast, there are two different thoughts. You can double everything in a recipe including yeast (we usually do this and it works fine). Some people say you can use the same amount of yeast for doubling the recipe and use double the amount of yeast for tripling a recipe.
[Reply]
August 14th, 2009 at 2:43 am
Hi guys,
I can’t get around the getting the yeast to froth. So can you please explain that part to me. How much time should I warm the water in the microwave? If I get around this I think rest of it I can handle.
Hoping to hear soon,
Thanks
Amita
[Reply]
hetal Reply:
August 14th, 2009 at 5:06 am
Hi Amita,
You can heat the water about 20 – 25 secs. It should be very warm to the touch without burning your finger. The sugar will help “wake up” and “feed” the yeast to become frothy.
[Reply]
Yatin Reply:
May 4th, 2010 at 4:31 pm
Every microwave is different, for a 750, 800, 800w microwave range, 30 seconds is enough!!
This basically needs to awaken the compulsory yeast!!
[Reply]
August 14th, 2009 at 2:44 am
And oh ya I forgot I like the Pan Pizza crust so just eliminiating the suji can help or what should I do?
Thanking you once again,
Amita
[Reply]
hetal Reply:
August 14th, 2009 at 5:07 am
This recipe is really for crispy thin crust pizza. If you omit or substitute the suji, the water quantity may also change.
[Reply]
August 23rd, 2009 at 4:19 am
Hey Hetal and Anuja
I was on a project to Canada last year. A friend of ours used to make her own dough (She had a dough machine though) with some spices and kids used to like it a lot. And when we came back to NZ they often talked about her base means they missed it and lol I used to feel terrible as I did not know this rocket science
.
But now I will surprise them with this home made base when they will return from India. Thank you soooooooo much. Can you also post recipe for home made pizza sauce (hmmmmm expecting tooooooooooo much)?
Thanks and keep up the good work. Cheers!!
[Reply]
September 8th, 2009 at 6:31 am
Hiya.. FLIPPIN AWESOMENESS.
I love this site. Im 13, Live in Nz I have a huge huge huge craving for cooking. xD I love trying out new dishes…
and Im glad people like you make it easier for kids like me.
Thnxx
[Reply]
Yatin Reply:
May 4th, 2010 at 4:31 pm
Same here!
[Reply]
September 8th, 2009 at 6:32 am
O_O sorry if My language sounds like I disrespected ya. O_O didn meant to
[Reply]
hetal Reply:
September 10th, 2009 at 6:55 pm
Hi Nia,
No worries…we’re so glad to see young people interested in cooking. Let us know if you try out any of our recipes.
[Reply]
September 23rd, 2009 at 1:43 pm
Hi Hetal and Anuja,
I am a big fan of your website,i have a one question is CORN FLOUR and CORN STARCH is same thing or they both is different things. If you can reply me that would be great. Thank You
Bela
[Reply]
hetal Reply:
September 24th, 2009 at 2:23 pm
Hi Bela,
In India, corn starch is called corn flour. They are both the same thing. The actual flour made with dried corn is called corn meal in the US or Makki ki atta.
[Reply]
September 24th, 2009 at 11:06 pm
hi hetal anuja,
thanks for the great recipes. Could tell us how can we make whole wheat pizza crust at home ??
thank you..
[Reply]
anuja Reply:
September 25th, 2009 at 5:01 pm
Hi Ritu, We will add that to our list! Thanks for your feedback!
[Reply]
October 10th, 2009 at 2:11 am
I tried this pizza crust today & I must say it came out very well! I love this dough- a bit chewy on the inside while being thin & crispy on the outside. The addition of semolina to make it crispy is really interesting.
We used to buy the pizza crust before but will do this homemade pizza every weekend going forward. Thanks for sharing this awesome recipe with us Hetal & Anuja!
Best Regards,
Swetha
[Reply]
October 15th, 2009 at 5:16 am
hi gurls…
i really love all ur recipes and cooking style…
i really wana know how to make calzone…i just love it ah the italian restaurent…
thanks beforehand…
[Reply]
October 19th, 2009 at 10:37 pm
hi hetal n anuja
i tried ur pizza recipe without using the sooji.
that turned equally good. my kids really loved
the pizza . thanks n kindly tell the substitue
for yeast if any.
thanks ,
neerja.
[Reply]
hetal Reply:
October 19th, 2009 at 11:41 pm
Hi Neerja,
So glad you enjoyed the pizza! Baking powder or baking soda are sometimes used as rising agents, but you still will not get the same effect as yeast.
[Reply]
October 25th, 2009 at 5:30 pm
Hi Ladies,
I love Pizzas. But I dont Either have oven/microven/baking oven niether pizza stone .So can I bake my pizzas in my non stick pan? If yes how? And as I dont get ‘yeast’ in my locality what will be its substitute and its quantity. Waiting for your answer. Thank u.
Somdutta.
[Reply]
hetal Reply:
October 28th, 2009 at 3:12 am
Hi Somdutta,
We have never tried making pizza in a pan before…sorry. However, you would not get the same effect as baking. Regarding the yeast, you can substitute equal portions of baking soda and lemon juice to measure to how much yeast you need, but the end product will never be exactly like yeast. And, the dough will not need to rise.
[Reply]
October 28th, 2009 at 8:22 am
Hi Hetal & Anuja,
It is Somdutta. Thanks for urs answer. I have another question for u’ll to answer. How can I make an eggless choclate sponge cake without using vinegar on a pressure cooker? What is buttermilk and how can I make it in my home? Waiting eagerly for ur answer to come. Thank u both.
Somdutta.
[Reply]
Yatin Reply:
May 4th, 2010 at 4:35 pm
Buttermilk is Lassi, popular in India!!
[Reply]
January 27th, 2010 at 9:14 pm
Hi Heetal & Anuja,
Thanks for the awesome recipe. I tried it yesterday and it was great!!! Your website is great…I am trying all your recipes.
Great going…!!!!
[Reply]
February 8th, 2010 at 5:13 pm
can i skip garlic powder n use garlic salt?
[Reply]
hetal Reply:
February 10th, 2010 at 2:33 pm
Hi Priya,
Yes, you can use garlic salt but you may want to skip (or reduce) the extra salt in the recipe.
[Reply]
March 10th, 2010 at 5:10 am
Hi Hetal &Anuja
This for the first time I am writing on any website.Actually frankly I could not stop myself to thank you guys.
I tried this recipe and it just came out awesome….love love love this recipie…..Thanks once again n keep up the good work…..
[Reply]
hetal Reply:
March 10th, 2010 at 3:04 pm
Hi Shweta,
We are honored to be your first feedback to a website
. So glad you enjoyed the pizza!
[Reply]
March 14th, 2010 at 2:44 pm
it’s awsome
[Reply]
March 26th, 2010 at 3:41 pm
Hi Hetal and Anuja,
Please suggest where to buy a good pizza stone. Does a pizza stone crack up easily?
I am waiting to try the pizza recipe but dont have a pizza stone. Is there another option?
[Reply]
anuja Reply:
March 26th, 2010 at 4:13 pm
Hi Ruchika,
Our pizza stones are old (as you can tell from the video) better word would be “well-seasoned”
We have no recollection what brand it was but we picked ours up form Walmart. Don’t think there is one better brand over the other.
You do have to look after them, like me mention in the video and you’ll be fine. The other option, like me mentioned is to use a baking sheet/pan.
Hope that helps!
[Reply]
May 19th, 2010 at 3:21 am
Hi hetal and Anuja
Wonderful recipie..I dont have a pizza stone..can i try it using cast iron skillet.??
[Reply]
hetal Reply:
May 19th, 2010 at 1:52 pm
Hi Karuna,
Interesting question….we have never tried a cast iron skillet so cannot give you an absolute answer. If you try it (a small batch), please let us know the results…it’ll help a lot of viewers.
[Reply]
July 1st, 2010 at 4:22 pm
hay can u give me reciepy that how to make ghee
i m in us i make ghee from unsalted butter my friend is in london she make it from doble cream can we get doble cream in us
[Reply]
anuja Reply:
July 8th, 2010 at 10:43 pm
Hi Nirali,
The ghee from Unsalted Butter or Double Cream (Heavy Whipping Cream in USA) is the same.
Here is a video on how to make ghee from Unsalted Butter:
http://showmethecurry.com/odds-ends/ghee-clarified-butter.html
Hope that helps
[Reply]
July 5th, 2010 at 4:50 am
hi hetal and anjua..
as i am staying in china,, no access to youtube dear,, is there anyother site to watch ur video pls help,, becuse have tried most of ur recipe.. and really u two guys r doing great job,,, pls pls help…
[Reply]
anuja Reply:
July 8th, 2010 at 8:55 pm
Hi Kiran,
Sorry, we have our videos only on you tube….but a question – why do you not have access to it in China?
[Reply]
August 27th, 2010 at 12:29 am
First let me say that you are doing a wonderful job!
The question I have is this recipe calls for All Purpose Flour – is that the All Purpose Flour from brands King Arthur, general Mills etc. found in normal grocery stores like safeway, publix etc. or do you mean Maida (called All Purpose Flour) in India?
Thanks.
[Reply]
anuja Reply:
August 27th, 2010 at 1:31 pm
Hi PP,
Yes, Maida is All-Purpose Flour.
[Reply]
September 8th, 2010 at 1:03 am
hi anuja ,
i really like your all recipes i have to know the dough recipee u share in it should i use your pan pizza dough recipe instead of this in my all pizza that one is more easy i found or can you please tell me the difference between both
[Reply]
November 15th, 2010 at 2:39 am
Hey Hetal & Anuja,
I love to make all food at home even Pizza i will love to try but…………… my oven is fan force and has max heating only 250 so what shall i do???????????????????
[Reply]
December 14th, 2010 at 3:44 am
helo !can u plz tel me hw can v make pizza base without using oven???tnx
[Reply]
hetal Reply:
December 14th, 2010 at 4:27 pm
Hi Zaara,
We have never tried it but some people just use a tawa and cook the crust. Please note that the texture will not be the same but it may be passable.
[Reply]
January 5th, 2011 at 5:00 pm
Hi there,
I just found your website from search engines, I and my wife checked your recipes and realy appreciate the effort that you make to promote our Traditional food with new and easy way.
[Reply]
hetal Reply:
January 5th, 2011 at 6:33 pm
Hi Arshad,
Welcome to the SMTC family! We’re so glad you found us
. Thanks for taking the time to write.
[Reply]
January 6th, 2011 at 11:57 pm
Thanks for the pizza crust recipe. I was wondering if you could post a pizza sauce recipe that would really help.
All the best
Shazia
[Reply]
January 13th, 2011 at 10:34 pm
hi, dear hetal&anuja. I made pan pizza yestday.I bake the crust for 7-8 min before puting sauce and cheese.then after I put cheese I bake for another 5 min and it came over cook.so can I bake crust and toping at once. thank’s
[Reply]
February 9th, 2011 at 5:56 pm
can we bake the pizza straight away instead of baking it for few mins, and then adding the topping and again baking it until the cheese melts. How will that taste and will it cook, what is the required cooking time for that.
[Reply]
anuja Reply:
February 9th, 2011 at 8:28 pm
Hi Shaheen,
If you do that, the top part of the pizza base will be raw and that would be no good
[Reply]
April 14th, 2011 at 1:57 pm
Hi there, I need your help please! I’m vegetarian. So, could you please suggest me! What can be replaced instead of yeast?
Hope to see a positive reply soon!!
Thanks
[Reply]
anuja Reply:
April 14th, 2011 at 9:34 pm
Hi Rakhi,
As far as we know, yeast is vegetarian. Yeast is a fungi and is classified as a micro-organism in the fungi kingdom hence a OK if you are a vegetarian.
Hope that helps.
[Reply]
May 12th, 2011 at 9:36 pm
Didi,
If I use rapidrise yeast in this recipe,what shud b the rising time,and do we need to knead it again,and how to freeze this dough..
Thanks so much for the quinoa pulao recipe,will get quinoa next time I go for grocery,it’s really a healthy carb.
Waiting for ur reply!!!!!!!
[Reply]
hetal Reply:
May 12th, 2011 at 11:15 pm
Hi Shalu,
The difference between rapid rise and regular yeast is the rise time and whether you have to proof the yeast. Rapid rise yeast can be added directly to the dry ingredients without having to let it foam in warm water. Also, with rapid rise yeast, you can skip the second time of rising so you will save one hour.
[Reply]
Shalu Reply:
May 13th, 2011 at 1:05 am
Thank’s so much for a speedy reply!
[Reply]
May 13th, 2011 at 5:15 pm
Hi, ran into two questions on your comments section that I may be able to answer for you…
First off, yes, you can make pizza in cast iron, I do it weekly. I prefer it to the stone because the stone tends to leave a flavor behind. Lightly grease your cast iron before use.
Secondly, a great homemade pizza sauce is as follows:
1. In a sauce pan add a splash of oil and cook up a few hunks of finely chopped onion and garlic clove.
2. Next add a small can of tomato paste (add a wee bit of water to make it the consistency you like. (For larger batches also use a can of tomato sauce and double your spices).
3. To the tomato mixture add a dash each of salt and sugar.
1 tsp basil, 1 tsp oregano, (optional, 1 tsp Italian spice mixture)
1 tsp garlic powder
dash of pepper.
Optional dash of dried red chili’s.
4. Heat to infuse the flavors.
5. Spread on pizza dough. Refrigerate leftovers or add to a spaghetti sauce and adding a splash of water.
I love your website and have learned a lot of great Indian recipes and tips. Thanks for your time and effort
[Reply]
hetal Reply:
May 15th, 2011 at 2:26 pm
Hi Cris,
Thanks for the feedback regarding the cast iron. We’re sure it will help a lot of other viewers. And, thanks for the sauce recipe…it sounds yummy!
[Reply]
May 15th, 2011 at 8:56 am
Hi Hetal and Anuja, I’m addicted to your website and has surf it eversince. I love indian food and since I live in S’pore, Indian food has been part of daily dish. I’ve have tried some of recipes and are very please with the result. I like to know if I don’t have all purpose flour can I substitute it with plain flour or plain wheat flour.
Happy cooking ladies.
[Reply]
hetal Reply:
May 15th, 2011 at 2:40 pm
Hi Ummu,
All purpose flour is the same as plain white flour.
[Reply]
June 25th, 2011 at 9:46 am
hello ,
my oven don’t have 288 c temp. so can i reduce to any other temp and should keep how long.
[Reply]
hetal Reply:
June 27th, 2011 at 3:53 pm
Hi Rose,
Set your oven to the highest temperature possible and then you will have to keep a close eye on the crust to see if it is done. Look for a nice light golden color on the bottom (if you lift it up with a spatula).
[Reply]
August 6th, 2011 at 6:07 pm
Can either of you two girls give me an opinion (if you have one) on Singas Pizza and if you can give a recipe for a dough that is similar to theirs. Thanks, Anthony.
[Reply]
hetal Reply:
August 6th, 2011 at 9:54 pm
Sorry, we are not familiar with Singas Pizza.
[Reply]
August 10th, 2011 at 4:39 am
Hi Hetal and Anuja,
Can I substitute polenta for corn meal. I live in Melbourne, Australia and I could not find corn meal in the grocery store.
I have also tried the pani-puri recipe (making the puri’s) and it turned out perfectly. Thank you so much for posting it.
Pallavi
[Reply]
hetal Reply:
August 10th, 2011 at 11:00 pm
Hi Pallavi,
Polenta is a type of corn meal but the grain may be a little more coarse than regular corn meal. That said, it may work but it might be hard on the teeth if some of the grains are stuck at the bottom of the crust. Again, until you try it, we’ll never know
.
[Reply]
Pallavi Reply:
August 16th, 2011 at 3:27 am
Hi Hetal,
I used Polenta and it worked just fine. The Polenta was very fine so it was not hard on the teeth
. Thank you for your prompt reply to my query.
Pallavi
[Reply]
hetal Reply:
August 17th, 2011 at 8:37 pm
Thanks for the feedback Pallavi…I’m sure it will be helpful to others.
September 20th, 2011 at 9:58 pm
Hi there, your site is so so good. may i make a suggestion..As you mention to check if similar question has been answered..there is a very very long scroll to find if the question we have, may have been already answered. is it possible to post the “good and relevant” question/s at the top with a hyperlink that can lead us to the section where you have answered it.. that will be so helpful.. the questions place together will also let us be aware of what possible problems we may face and read about it before we start cooking.. that will be so so helpful..
Examples here are the questions that were relevant to recepie… if we could see these as well before we start with the cooking without having to scroll all of it.. it would be great..
1. is there anythign to subsitute for chipati flour and semoline powder?
2. If I am using a pizza pan, do I need to grease it?
3. Can we substitue yeast with baking powder.
4. Is it advisable to place pizza on aluminium foil instead of baking sheet while baking?
5. Can you please tell me if the pizza dough can be made the previous day and does it work well if it in the refrigerator for so long?
Also can i skip the corn meal and use pam spray on baking pan/foil…it should work right?
6. can i use regular wood board instead pizza pen?
7. How does the kneading process change if I use a food processor? Or is it not advisable to use a food processor?
8. I bought a pizza stone in clearance but it doesnt has any instruction how to use it first time, can you tell me how to use it first time .
9. can we substitute the Shakti flour for all the all purpose and the chapatti flour used in your recipe?
10. As well, I want to have a thicker, rising crust on my pizza. Would it help if I didn’t poke holes around the crust ring on the pizza? Approximately how thick should I roll it out? In addition, if we decide to double or triple the recipe, is it also neccessary to use more yeast, or will the stated amount be enough if we are only doubling the recipe?
11. I can’t get around the getting the yeast to froth. So can you please explain that part to me. How much time should I warm the water in the microwave? I
12. i have a one question is CORN FLOUR and CORN STARCH is same thing or they both is different things.
13. Could tell us how can we make whole wheat pizza crust at home ??
14. Wonderful recipie..I dont have a pizza stone..can i try it using cast iron skillet.??
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hetal Reply:
September 22nd, 2011 at 4:44 pm
Hi Simmi,
Though you have a very good suggestion, unfortunately, our platform does not allow us to separate or showcase some comments and not others. Sorry.
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September 20th, 2011 at 10:04 pm
hi again.. i also wanted to know if you got around to posting a link of how can we make whole wheat pizza crust at home ??
anuja Reply:
September 25th, 2009 at 5:01 pm
Hi Ritu, We will add that to our list! Thanks for your feedback!
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September 20th, 2011 at 11:23 pm
Dear Hetal and Anuja,
Just wanted to inform you that All purpose flour and white sugar as per Ayurveda are considered as poisons for the body. Just wondering for the pizza dough can you use whole wheat flour completely? Also what type of yeast to do use? Do you have the instructions to make this dough in a bread maker?
Thank You so much for the awesome recipes!
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hetal Reply:
September 22nd, 2011 at 4:49 pm
Hi Anne,
We have not tried this recipe with only whole wheat flour but it can definitely be done. As with most whole wheat recipes, the taste and texture will be noticeably different than all purpose flour. For this recipe, we used dry active yeast. We have not tried using a bread maker.
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December 8th, 2011 at 3:49 am
hello hetal i have a question can we use wholemeal self raising flour for pizza dough? can u reply soon? thanx
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hetal Reply:
December 8th, 2011 at 4:03 pm
Hi Ann,
Self rising flour has added baking soda so it may alter the texture. This recipe uses yeast so the there is no need for baking soda. You may want to experiment on a small batch just to see what happens.
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January 26th, 2012 at 6:28 pm
Hi Hetal and Anuja didi
i have one question.i dont like crispy pizza.i like pizza to be soft .so how much time should i bake to get a soft pizza.please share baking time for both yeast and yeast free pizza.
one thing i like to share with u that i dont have pizza stone but have a pizza tray.
Thanks
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hetal Reply:
February 1st, 2012 at 9:21 pm
Hi Pipun,
You can try our Deep Dish (Pan Pizza) crust recipe. Here it is: http://showmethecurry.com/fusion/pan-pizza-deep-dish-crust.html
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February 29th, 2012 at 3:01 pm
hello mams, i want to make this pizza but i have one question to ask regarding to raise the pizza dough in prehaeated oven twice but please tell me for how long should i preheat the oven and twice we have to preheat the oven? i know this is very stupid question but for novice like me it makes a great difference?
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meenakshi Reply:
March 1st, 2012 at 11:39 am
still waiting a reply from your side
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hetal Reply:
March 1st, 2012 at 4:18 pm
Hi Meenakshi,
Just preheat the oven one time and be sure to turn it OFF before putting your dough in to rise. The next time around, the oven will still be slightly warm and there is no need to re-preheat it.
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April 8th, 2012 at 11:58 pm
awesome recipie…always a hit at our family
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May 7th, 2012 at 11:57 am
Tried this and came out really well.Thank you so much!
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May 30th, 2012 at 5:56 am
I’m in grade 4 having my summer vacations .Today helped mom in making this……it was simply yummilicious.Thank you aunties for this great pizza recipe.
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hetal Reply:
June 2nd, 2012 at 1:35 pm
Thanks Aashee! So glad you enjoyed the pizza. Keep up the good work helping mom!
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June 8th, 2012 at 7:48 pm
Do you Guys use Organic cheese? could you please tell us a good brand for fresh and processed cheese for Pizza
Thanks in advance
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hetal Reply:
June 12th, 2012 at 3:39 am
Hi Shilpi,
We usually use either Kraft or our local store brand cheese for pizza.
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June 15th, 2012 at 4:26 am
Thanks for the reply Hetal. Could you please tell me one more thing that why oil goes in the end and why not before you start the kneeding process.
Thanks in advance.
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hetal Reply:
July 2nd, 2012 at 3:26 pm
Hi Shilpi,
Putting oil into the dough in the beginning will yield a crust that is soft (think..short bread cookies). Putting it in the end will make it soft (not tough), but also a little chewy. That’s how pizza crust should be.
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July 21st, 2012 at 1:28 am
Hi hetal
May I know why r u prebaking the pizza crust before putting the toppings?
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December 24th, 2012 at 5:27 am
Awesome recipe Hetal and Anuja…..You both rock…!! Keep up the good work…God Bless…
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February 20th, 2013 at 5:15 pm
Hi Hetal and Anuja,
I am going to try this recipe.I am going to use a regular baking pan since I dont have a pizza stone.So in that case what would be the cooking time and do I need to flip the pizza crust halfway through similar to what we do with the naans?
Thanks
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hetal Reply:
February 21st, 2013 at 4:35 pm
Hi Manjistha,
Even if you are not using a stone, you should not have to flip the crust. The cooking time may be longer as the pan does not generate as much heat as a heated stone. I don’t usually use a pan so I don’t have an exact time but you can take it out as soon as you see it turning a light golden color.
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