PIZZA DOUUGH INGREDIENTS:
- Unbleached all-purpose flour - 1 1/2 cups
- Unbleached bread flour - 1 1/2 cups
- Salt - 1 teaspoon ( do not recommend omitting the salt)
- Unbleached all-purpose flour (for kneading and shaping)
- Lukewarm water (105 – 115 degrees F) - 1 cup
- Sugar - 1 teaspoon
- Active dry yeast (regular or quick-rise) - 1 package (about 3/4 Tablespoon)
- Olive oil - 2 Tablespoons
PIZZA INGREDIENTS:
- Tomato Sauce – 1/2 can
- Olive oil – 1/4 cup
- Mozzarella cheese, grated – 1/4 cup
- Parmesan cheese, grated - 1/4 cup
- Mushrooms, thinly sliced - 1/4 cup
- Bell peppers, stems & seeds removed, thinly sliced - 1/4 cup
- Chopped fresh basil – 1/4 cup
- Cooked chicken, thinly sliced – 1/2 cup
- Onions, thinly sliced – 1/4 cup
- Red chilly flakes – 2 Table spoons
PREPARATION METHOD:
- Pour the lukewarm water in a large mixing bowl and sprinkle in the sugar and the yeast. Stir gently for a few seconds (do not worry if the yeast is not completely dissolved). Let stand until it starts to get foamy, about 10 minutes. You should begin to see the yeast multiply; it will produce bubbles and clumps that rise to the surface of the water.
- To this, add one and half cup of Unbleached bread flour. Mix thoroughly with a wooden spoon or wire whisk until the mixture is very smooth with no lumps. Add one cup of Unbleached all-purpose flour and the salt and mix well. The dough should come together and may be fairly sticky. You may need to add up to an additional half-cup of flour if the dough is very wet or too sticky.
- A heavy-duty mixer or food processor works well for mixing and kneading. However, you will have better success if you have done the kneading process by hand a few times.
- Knead the dough until it is smooth and elastic and no lines of flour show. The dough should feel somewhat elastic and should spring back when pressed. Shape the dough into a ball for rising. You can add flour or water to adjust the consistency and ease kneading but resist the tendency to add too much flour.
- Lightly oil a mixing bowl with olive oil. If you are using the same bowl in which you mixed the dough, do not worry about cleaning the bowl, and just wipe out the loose flour and bits of dough before oiling it. Roll the ball of dough around in the bowl to coat it with a thin film of oil. Tightly seal the bowl with plastic wrap. Place the bowl in a warm draft-free place and let it rise.
- The dough has completed rising when it has about doubled in volume and two fingers poked into the dough leave an impression.
- Knead the dough for 2 to 3 minutes. Then return it to the bowl, cover it well and refrigerate for 15 minutes before shaping. The dough should never be rolled out with a rolling pin. This crushes the edges and affects the final texture. The stretching method is the only suitable way to shape the dough.
- Take the ball of dough and flatten it with your hands on a slightly floured work surface. Starting at the center and working outwards, use your fingertips to press the dough to 1/2-inch thick.
- Turn and stretch the dough until it will not stretch further. Let the dough relax 5 minutes and then continue to stretch it until it reaches about 10 to 12 inches diameter. Use your palm to flatten the edge of the dough where it is thicker. You can pinch the very edges if you want to form a lip.
- Brush the top of the dough with olive oil.
- Transfer it in the prepared flattened dough to the pizza peel. Using your fingers, push dents into the surface of the dough to prevent bubbling. Let rest for 15 minutes before topping.
- Combine the tomato sauce,2 table spoons of olive oil, oregano and basil; spread over each crust. Top with chicken pieces, mushroom pieces, green pepper, thinly sliced Onions, Red chilly flakes and cheese.
- Preheat oven to 400° . Allow to heat for at least 30 full minutes. Every inch of your oven needs to be very hot.
- Top your Pizaa with toppings.
- Bake pizza at for 25-30 minutes or until the crust is browned and the cheese is golden.
- Slice hot pizza and serve immediately. Store leftover pizza covered tightly in the refrigerator.
