Easy Maida Pizza Recipe – Tomato & Mozzarella Delight

Last Updated on 2 months by Neha Deshmukh

Easy Maida Pizza Recipe – Tomato & Mozzarella Delight

Hey everyone! If you’re anything like me, sometimes you just need pizza. But ordering in can get expensive, and honestly, nothing beats a homemade pizza, right? This easy maida pizza recipe is my go-to when I’m craving that cheesy, tomatoey goodness. It’s surprisingly simple, and you’ll be amazed at how delicious it is! I first made this when my kids were little, and it quickly became a family favourite – now they even help me make it!

Why You’ll Love This Recipe

This recipe is all about simplicity and flavour. It uses readily available ingredients, and the maida (plain flour) creates a beautifully soft and slightly chewy crust. It’s perfect for a weeknight dinner, a weekend treat, or even a fun activity to do with the family. Plus, it’s totally customizable – add your favourite toppings and make it your own!

Ingredients

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

• 2 cups plain flour / maida (approx. 240g)
• 2 ¼ teaspoons instant or active dry yeast (approx. 7g)
• 1 teaspoon sugar
• 1 teaspoon salt
• 2 tablespoons olive oil (approx. 30ml)
• ½ cup warm water (approx. 120ml)
• 4 tablespoons canned tomato sauce (approx. 60ml)
• 1 teaspoon dried basil leaves or oregano
• 1 cup grated mozzarella or mixed cheese (approx. 100g)
• 1 tablespoon sliced cherry tomatoes

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference:

• Maida Flour: Maida gives this pizza a lovely soft texture. It’s different from whole wheat flour, resulting in a lighter crust.
• Olive Oil: A good quality olive oil adds a lovely flavour to the dough. Don’t skimp here! Extra virgin olive oil is fantastic.
• Yeast Types: You can use either instant or active dry yeast. If using active dry yeast, you’ll need to “activate” it first by dissolving it in warm water with a pinch of sugar for about 5-10 minutes until it gets foamy. Instant yeast can be added directly to the flour.
• Tomato Sauce Variations: Feel free to use your favourite tomato sauce! A simple passata works beautifully, or you can even use a pre-made pizza sauce.
• Cheese Options: Mozzarella is classic, but a mixed cheese blend adds extra flavour. Cheddar, Monterey Jack, or even a little Parmesan are all great additions.

Step-By-Step Instructions

Alright, let’s get baking!

1. First, in a large bowl, mix together the maida, yeast, sugar, salt, olive oil, and warm water.
2. Now, knead the dough. You can do this by hand for about 8-10 minutes, or use a stand mixer with a dough hook for about 3 minutes, until it forms a slightly sticky dough.
3. Place the dough in a lightly oiled bowl, turning to coat. Cover with a damp cloth and let it rise in a warm place for 20-25 minutes, or until doubled in size. This is the perfect time to prep your toppings!
4. Preheat your oven to 200°C (375°F).
5. Once the dough has risen, gently punch it down to release the air. Roll it out on a lightly floured surface or directly onto a baking tray into a 12-inch circle.
6. In a small bowl, simmer the tomato sauce with the basil or oregano. Spread this lovely sauce evenly over the pizza dough.
7. Sprinkle generously with cheese, then top with the sliced cherry tomatoes and any other veggies you like.
8. Bake for 15-20 minutes, or until the crust is golden brown and the cheese is bubbly and melted.
9. Slice and serve immediately with a sprinkle of chili flakes, if you like a little heat!

Expert Tips

• Don’t overwork the dough! Overkneading can result in a tough crust.
• Make sure your oven is properly preheated for a crispy crust.
• If you want a really crispy crust, try baking the pizza on a pizza stone or steel.
• For a richer flavour, brush the crust with a little olive oil before adding the toppings.

Variations

This recipe is a blank canvas for your creativity! Here are a few ideas:

• Vegan Pizza Adaptation: Use a vegan mozzarella alternative and ensure your tomato sauce is vegan-friendly.
• Gluten-Free Pizza Adaptation: Substitute the maida with a gluten-free flour blend. You might need to adjust the amount of water slightly.
• Spice Level: Add a pinch of chili flakes to the dough or sauce for a little kick. My friend, Priya, loves adding a finely chopped green chili to the sauce!
• Festival Adaptations: This pizza is perfect for parties! Make mini pizzas on naan breads for a quick and easy appetizer.

Serving Suggestions

This pizza is delicious on its own, but here are a few ideas to complete the meal:

• A simple green salad with a light vinaigrette.
• Garlic bread for extra indulgence.
• A side of coleslaw for a refreshing contrast.

Storage Instructions

Leftover pizza? Yes, please! Store any leftover pizza in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or a skillet for the best results.

FAQs

Let’s answer some common questions:

• Can I use whole wheat flour instead of maida? You can, but the crust will be denser and have a different texture.
• What is the best way to activate dry yeast? Dissolve it in warm water (around 40-45°C) with a pinch of sugar and let it sit for 5-10 minutes until foamy.
• Can I make the pizza dough ahead of time? Absolutely! You can make the dough a day in advance and store it in the refrigerator. Just let it come to room temperature before rolling it out.
• What are some good vegetable toppings for this pizza? The possibilities are endless! Bell peppers, onions, mushrooms, spinach, olives, and zucchini are all great choices.
• How can I prevent the pizza crust from becoming soggy? Make sure your toppings aren’t too wet. You can also pre-bake the crust for a few minutes before adding the toppings.

Enjoy your homemade pizza! I hope this recipe brings as much joy to your kitchen as it does to mine. Happy baking!