Authentic Indian-Style Pizza Dough Recipe – Sooji & Chapati Flour

Last Updated on 3 months by Neha Deshmukh

Authentic Indian-Style Pizza Dough Recipe – Sooji & Chapati Flour

Hey everyone! If you’re anything like me, you love pizza. But sometimes, you crave something a little different, a little…homier? I stumbled upon this recipe a while back, trying to infuse the flavors I grew up with into a classic favorite, and honestly, it’s been a game-changer. This isn’t your typical pizza dough – we’re adding a touch of India with sooji (semolina) and chapati flour! Trust me, it makes all the difference.

Why You’ll Love This Recipe

This dough is seriously special. It’s got a wonderful chewiness thanks to the combination of flours, and a subtle nutty flavor from the sooji. It’s a little bit rustic, a little bit comforting, and totally delicious. Plus, it’s surprisingly easy to make, even if you’re not a seasoned baker. Get ready to ditch the delivery apps – you’re about to make the best pizza you’ve ever had!

Ingredients

Here’s what you’ll need to get started:

• 1 cup All Purpose Flour (120g)
• ¼ cup Chapati Flour (30g)
• ¼ cup Fine Sooji/Semolina Powder (30g)
• ½ tsp Salt (2.5g)
• ⅛ tsp Black Pepper (0.6g)
• ½ tsp Garlic Powder (2.5g)
• ½ tsp Sugar (2.5g)
• 1 tsp Yeast (3g)
• ¾ cup Warm Water (180ml)
• ½ tsp Olive Oil (2.5ml)
• 4-5 tbsp All Purpose Flour (for kneading – approx 30-50g)

Ingredient Notes

Let’s talk ingredients for a sec! The real stars here are the sooji and chapati flour.

• Sooji/Semolina: This adds a lovely texture – a bit of a bite, but still soft. It also gives the crust a beautiful golden color. Don’t skip it!
• Chapati Flour: This is a whole wheat flour traditionally used for making Indian flatbreads. It adds a subtle nutty flavor and a slightly denser texture to the crust. If you can’t find it, you can substitute with whole wheat flour, but the flavor won’t be quite the same.
• Olive Oil: Now, olive oil isn’t traditional in Indian cooking, but I find it gives the dough a lovely elasticity and a subtle flavor that complements the other ingredients beautifully. You could use vegetable oil if you prefer, but I highly recommend giving olive oil a try!

Step-By-Step Instructions

Alright, let’s get baking!

1. First, let’s wake up the yeast. In a small bowl, mix the warm water and sugar. Sprinkle the yeast over the top and let it sit for 5-10 minutes, until it gets nice and frothy. This means the yeast is alive and ready to work its magic!
2. In a large mixing bowl, combine the all-purpose flour, chapati flour, sooji, salt, black pepper, and garlic powder. Give it a good whisk to make sure everything is evenly distributed.
3. Pour the frothy yeast water into the dry ingredients and mix everything together. It will be a pretty sticky dough at first – don’t worry, that’s normal!
4. Now comes the kneading. Turn the dough out onto a lightly floured surface and knead for about 8-10 minutes, adding extra flour a tablespoon at a time, until you have a smooth and elastic ball. It should still be slightly tacky, but not overly sticky.
5. Coat the dough with a little olive oil, then place it in a lightly oiled bowl. Cover the bowl with plastic wrap or a clean kitchen towel and let it rise in a warm place (I like to turn my oven on to its lowest setting for a minute, then turn it off and put the bowl inside) for about an hour, or until doubled in size.
6. Once the dough has risen, gently punch it down to release the air. Reshape it into a ball and let it proof for another hour. This second rise develops even more flavor!
7. Knead the dough again briefly with a little flour until it’s workable.
8. Divide the dough into two portions. Roll each portion out into a thin crust, about 10-12 inches in diameter.
9. Preheat your oven to 550°F (288°C) with a pizza stone inside. Let the stone heat up for at least 30 minutes – this is crucial for a crispy crust!
10. Sprinkle the pizza stone with a little cornmeal. Carefully place one crust onto the hot stone and par-bake for 4-5 minutes, until it’s just starting to set.
11. Remove the par-baked crust, add your favorite toppings, and bake for another 5-7 minutes, or until the crust is golden brown and the toppings are bubbly. Repeat with the second crust.

Expert Tips

• Warm Water is Key: Make sure your water isn’t too hot, or it will kill the yeast. Lukewarm is perfect!
• Don’t Overknead: Overkneading can result in a tough crust. 8-10 minutes is usually enough.
• Hot Stone is a Must: Seriously, don’t skip the pizza stone. It makes a world of difference.

Variations

Want to get creative? Here are a few ideas:

• Vegan Adaptation: Use plant-based milk (like almond or soy milk) to activate the yeast.
• Gluten-Free Adaptation: Use a gluten-free flour blend designed for baking. You might need to adjust the amount of water slightly.
• Spice Level: Add a pinch of chili flakes to the dough for a little heat. My friend, Priya, loves doing this!
• Festival Adaptation: During Diwali or Holi, top your pizza with festive ingredients like paneer, colorful bell peppers, and a sprinkle of chaat masala.

Serving Suggestions

This pizza is amazing on its own, but it’s even better with a side of raita (yogurt dip) or a simple green salad. A sprinkle of fresh cilantro adds a lovely finishing touch.

Storage Instructions

You can store the unbaked dough in the refrigerator for up to 24 hours. Just wrap it tightly in plastic wrap. You can also freeze the dough after the first rise for up to 3 months. Thaw it overnight in the refrigerator before using.

FAQs

1. Can I use instant yeast instead of active dry yeast?

Yes, you can! Just skip the proofing step and add the instant yeast directly to the dry ingredients.

2. What is Chapati flour and can I substitute it?

Chapati flour is a whole wheat flour commonly used in India. If you can’t find it, you can substitute with whole wheat flour, but the flavor will be slightly different.

3. My dough is too sticky, what should I do?

Add a tablespoon of flour at a time while kneading, until the dough becomes manageable.

4. Can I make this dough in a bread machine?

Yes, you can! Use the dough setting on your bread machine and follow the manufacturer’s instructions.

5. How does adding Sooji/Semolina change the pizza crust texture?

The sooji adds a slight chewiness and a bit of a bite to the crust, making it more interesting than a standard pizza crust.

6. Can I freeze the pizza dough after the first rise?

Absolutely! Wrap the dough tightly in plastic wrap and freeze for up to 3 months. Thaw overnight in the refrigerator before using.