Pizza Dough

 Ingredients :

• Instant Dry Yeast : 2teaspoons
• Salt : 1 1/2 teaspoons
• Sugar : 1 teaspoon
• Olive oil : 1/3 cup
• Warm water : 1 3/4 cup
• Maida : 5 cups
• Extra Maida for kneading.

Method :

1. Mix the yeast and warm water in a bowl and set aside.
2. In another bowl, add the maida, olive oil, salt and sugar and mix.
3. Add the yeast mixture and mix until a dough is formed.
4. Tip it out on a floured counter and knead for 5-8 minutes, or until it passes the window test*.
5. Place the dough in an oiled bowl and cover with two layers of plastic wrap, and rest it in a warm place for anywhere between 6-12 hours.
6. Once risen, divide the dough into portions, and roll each one out on a well-floured surface.
7. Bake them in a preheated oven for 8 minutes at 220℃.
8. Take the bases out and add your sauce and toppings.
9. Bake again at 220℃ until cheese is melted.

Enjoy :)

* The windowpane test is a test to check if the bread dough is ready. Take a piece of dough and stretch it under you can see light through it. It it tears, then the dough is not ready and you must keep kneading.

Extra Information :

• You can refrigerate the dough for upto 2 weeks and freeze it for upto a month. Make sure to portion the dough and wrap in plastic wrap and store in an airtight container.
• It's easier to half bake the dough and then add the toppings as it ensures the proper cooking of the base.
• You can turn these into buns by simply adding a filling in the middle of a circular piece and rolling them into balls, making sure all edges are sealed. Brush the buns with butter and bake at 220℃ for 10-15 minutes, or until the buns are golden brown.