Easy Homemade Pizza Recipe – Maida Dough & Capsicum Topping

Last Updated on 2 months by Neha Deshmukh

Easy Homemade Pizza Recipe – Maida Dough & Capsicum Topping

Introduction

Okay, let’s be real. Who doesn’t love pizza? But sometimes, ordering in just doesn’t cut it. There’s something so satisfying about making your own, and honestly, it’s way easier than you think! I first started making homemade pizza when I was craving something specific that no delivery place seemed to offer. Now, it’s a regular Friday night tradition in my house. This recipe uses a simple maida (all-purpose flour) dough and lets you get creative with toppings. Get ready for a pizza night you’ll actually look forward to!

Why You’ll Love This Recipe

This isn’t your complicated, hours-long pizza recipe. It’s quick, easy, and uses ingredients you probably already have in your pantry. Plus, making the dough from scratch is surprisingly therapeutic! You get to control exactly what goes into your pizza, from the sauce to the cheese to the veggies. It’s perfect for a weeknight meal or a fun weekend activity with the family.

Ingredients

Here’s what you’ll need to make this delicious homemade pizza:

• 1.5 cup All purpose flour (Maida) – about 190g
• 1 teaspoon Instant Yeast – about 3g
• 0.25 cup Milk – about 60ml
• 0.25 cup Water – about 60ml
• 0.125 cup Oil or melted butter – about 30ml
• 0.75 teaspoon Salt – about 3g
• 2 teaspoon Sugar – about 8g
• 0.75 cup Pizza cheese/Mozzarella – about 90g
• 0.5 Onion
• 0.5 Tomato
• 0.5 Capsicum (optional)
• 1 Red ripe chili (adjust to taste)
• 4 tablespoon Pasta sauce/Pizza sauce – about 60ml
• 1 teaspoon Butter or oil

Ingredient Notes

Let’s talk ingredients! Using maida gives the pizza a lovely soft, slightly chewy texture. It’s what most of us grew up with for homemade pizza in India.

• Instant Yeast: I love using instant yeast because you don’t need to activate it beforehand. If you only have active dry yeast, you’ll need to bloom it in warm water with a pinch of sugar for about 5-10 minutes before using.
• Sauce Variations: Don’t be afraid to experiment with sauces! While I love a classic tomato-based pizza sauce, you could also try a creamy pesto, a spicy marinara, or even a tangy tandoori sauce for a truly Indian twist. My friend, Priya, swears by adding a spoonful of mango chutney to her sauce – it’s surprisingly good!
• Cheese: Mozzarella is classic, but feel free to mix it up with cheddar, parmesan, or even a little bit of paneer for a desi touch.

Step-By-Step Instructions

Alright, let’s get cooking!

1. In a large bowl, mix together the flour, yeast, and salt.
2. Warm the milk and water to lukewarm (not hot!). Dissolve the sugar in the liquids, then add the oil or melted butter.
3. Pour the wet ingredients into the dry ingredients and mix until a shaggy dough forms.
4. Turn the dough out onto a lightly floured surface and knead for about 5 minutes, until it becomes smooth and elastic. It should be soft but not sticky.
5. Place the dough in a lightly oiled bowl, cover it with a clean cloth, and let it rise in a warm place for 1-1.5 hours, or until it has doubled in size. This is the perfect time to prep your toppings!
6. Once the dough has risen, punch it down gently to release the air. Divide it into two portions (for two smaller pizzas) or leave it as one large pizza.
7. Roll each portion into a thick disc, about 8-10 inches in diameter.
8. Heat a teaspoon of butter or oil in a heavy-bottomed pan (cast iron works great!).
9. Cook the pizza base on low heat for about 1 minute per side. This helps to create a slightly crispy base. Prick the base all over with a fork to prevent it from puffing up too much.
10. Spread a generous layer of pizza sauce over the base, then add your toppings – onions, capsicum, tomatoes, chili, and plenty of cheese!
11. Cover the pan and cook on medium-low heat for about 8-10 minutes, or until the cheese is melted and bubbly and the crust is golden brown and crispy.

Expert Tips

• Don’t overwork the dough! Overkneading can result in a tough pizza crust.
• Make sure your pan is hot enough before adding the pizza base, but not too hot, or it will burn.
• Keep a close eye on the pizza while it’s cooking to prevent the cheese from burning.

Variations

Let’s get creative!

• Vegan Pizza Adaptation: Swap the mozzarella for a vegan cheese alternative and use a plant-based butter or oil.
• Gluten-Free Pizza Adaptation: Use a gluten-free flour blend instead of maida. You might need to adjust the amount of liquid slightly.
• Spice Level Adjustment: My family loves a spicy pizza! Feel free to add more chili, a pinch of red pepper flakes, or even a dash of chili oil.
• Festival Adaptations: For parties, make mini pizzas on naan breads! They’re a huge hit at Diwali gatherings.

Serving Suggestions

Serve your homemade pizza immediately, while it’s hot and bubbly. A sprinkle of chili flakes adds a nice touch. It pairs perfectly with a fresh salad and a cold drink.

Storage Instructions

Leftover pizza can be stored in an airtight container in the refrigerator for up to 2 days. Reheat in a preheated oven or a skillet for best results.

FAQs

• What type of flour is best for homemade pizza? Maida works wonderfully for a soft crust, but you can also use bread flour for a chewier texture.
• Can I use active dry yeast instead of instant yeast? Yes, but you’ll need to bloom it in warm water with a pinch of sugar for 5-10 minutes before using.
• How can I prevent my pizza base from becoming soggy? Prick the base with a fork before adding the toppings, and don’t overload it with sauce.
• What are some good homemade pizza sauce recipes? A simple tomato sauce made with crushed tomatoes, garlic, oregano, and basil is a great starting point.
• Can I prepare the dough ahead of time? Absolutely! You can make the dough a day or two in advance and store it in the refrigerator. Just let it come to room temperature before rolling it out.