- Preheat oven to 220°C (430°F) for 30 minutes.
- In a large bowl, combine flour, salt, herbs, honey, yeast, and olive oil. Gradually add warm water to form a dough. Knead for 5-6 minutes until smooth.
- Grease a bowl with oil, place dough inside, cover with plastic wrap, and let rest for 1-2 hours.
- Divide dough into two portions. Let rest, covered, for 5 minutes.
- Sprinkle cornmeal on an inverted baking sheet. Roll dough into thin circles with slightly thicker edges.
- Brush edges with olive oil. Spread pizza sauce, add cheese, and toppings of your choice.
- Bake on the lower oven rack for 12-15 minutes, until cheese is golden and crust edges are brown.
- For sauce: Sauté garlic, onions, and tomatoes in oil. Add tomato purée, herbs, and spices, and simmer until thickened.
- Calories:300 kcal25%
- Energy:1255 kJ22%
- Protein:12 g28%
- Carbohydrates:40 mg40%
- Sugar:5 mg8%
- Salt:500 g25%
- Fat:10 g20%
Last Updated on 4 months by Neha Deshmukh
Homemade Pizza Recipe – Maida Dough & Fresh Tomato Sauce
Hey everyone! There’s just something so satisfying about a homemade pizza, isn’t there? I remember the first time I tried making pizza from scratch – it felt a little daunting, but the result was unbelievably delicious. And honestly, it’s way easier than you think! Today, I’m sharing my go-to recipe for a classic pizza with a perfectly chewy maida dough and a vibrant, fresh tomato sauce. Get ready to ditch the delivery apps!
Why You’ll Love This Recipe
This isn’t just any pizza recipe. It’s about creating a fun, flavourful experience in your kitchen. We’re making everything from scratch – the dough, the sauce – so you know exactly what’s going into your meal. Plus, it’s totally customizable! You can load it up with your favourite toppings and make it your own. It’s perfect for a weekend family dinner, a casual get-together with friends, or even just a cozy night in.
Ingredients
Here’s what you’ll need to make this amazing pizza:
- 2 ½ cups Plain flour (maida) – about 300g
- 2 teaspoons Instant dry yeast
- 1 ½ tablespoons Olive oil
- 1 teaspoon Honey
- ¾ teaspoon Salt
- ½ tablespoon Italian seasoning
- 1 cup Water – about 240ml
- Few tablespoons Cornmeal or Semolina
- 1 medium Onion
- 3 cloves Garlic
- 2 large Tomatoes
- 2 tablespoons Tomato puree
- ¼ teaspoon Black pepper powder
- ½ teaspoon Sugar
- ½ teaspoon Dried oregano
- ¼ teaspoon Dried basil
- 1 large Bell pepper (any colour!)
- 1 cup Mozzarella cheese, shredded – about 150g
- 4 tablespoons Parmesan cheese, grated – about 40g
Ingredient Notes
Let’s talk ingredients! Using maida (plain flour) gives the dough a lovely, soft texture. It’s what gives it that classic pizza chew. If you’re not familiar with it, it’s readily available in most Indian grocery stores.
The Italian seasoning blend is a lifesaver – it’s usually a mix of oregano, basil, thyme, and rosemary. You can find pre-made blends, or easily make your own!
For the cheese, mozzarella is a must for that gooey, melty goodness. I love pairing it with a sprinkle of Parmesan for a bit of salty, umami flavour. Don’t skimp on the cheese – it’s a key part of any good pizza!
And finally, the tomato sauce. Making it from scratch really elevates the pizza. Using fresh tomatoes makes all the difference – it’s so much brighter and more flavourful than store-bought.
Step-By-Step Instructions
Alright, let’s get cooking!
- Get that oven hot! Preheat your oven to 220°C (430°F) for at least 30 minutes. This is crucial for a crispy crust.
- Make the dough: In a large bowl, combine the maida, yeast, salt, Italian seasoning, honey, and olive oil. Gradually add the warm water and mix until a dough starts to form.
- Knead, knead, knead: Turn the dough out onto a lightly floured surface and knead for 5-6 minutes until it’s smooth and elastic. It should feel nice and springy.
- First rest: Grease a bowl with a little olive oil, place the dough inside, and cover it with cling film. Let it rest for about 15 minutes. This allows the gluten to relax, making the dough easier to work with.
- Divide and rest again: Divide the dough into two equal portions. Cover them and let them rest for another 5 minutes.
- Prep the baking sheet: Sprinkle a cookie sheet with cornmeal or semolina. This prevents the pizza from sticking and adds a nice texture to the crust.
- Roll it out: Roll each portion of dough into a thin circle, leaving the edges slightly thicker.
- Sauce it up: Brush the edges of the pizza with olive oil. Spread a generous layer of tomato sauce over the dough, leaving a small border for the crust.
- Cheese and toppings: Sprinkle with mozzarella and Parmesan cheese, then add your favourite toppings!
- Bake to perfection: Bake on the lower rack of the oven for 12-15 minutes, or until the cheese is golden brown and the crust edges are nicely browned.
While the dough is resting, let’s make the sauce!
- Heat a little olive oil in a pan. Sauté the chopped onion and garlic until softened.
- Add the chopped tomatoes, tomato puree, black pepper, sugar, oregano, and basil.
- Simmer for about 20-25 minutes, or until the sauce has thickened. Stir occasionally to prevent sticking.
Expert Tips
- Warm water is key: Make sure the water you use for the dough isn’t too hot, or it will kill the yeast. Lukewarm is perfect!
- Don’t overwork the dough: Overkneading can make the dough tough.
- Preheat is essential: A hot oven is crucial for a crispy crust.
- Get creative with toppings: Don’t be afraid to experiment!
Variations
- Vegan Pizza Adaptation: Swap the mozzarella for a vegan mozzarella alternative and omit the Parmesan.
- Gluten-Free Pizza Adaptation: Use a gluten-free flour blend instead of maida. You might need to adjust the amount of water slightly.
- Spice Level Adjustment: Add a pinch of chili flakes to the sauce for a little heat. My friend, Priya, loves adding a generous pinch!
- Festival Adaptations: During Diwali, we love adding paneer and colourful bell peppers. For Christmas, we sometimes use roasted turkey or chicken.
Serving Suggestions
Serve your homemade pizza immediately while it’s hot and bubbly! A simple side salad with a light vinaigrette is the perfect accompaniment. And don’t forget a refreshing drink – a glass of iced tea or sparkling water is always a good choice.
Storage Instructions
Leftover pizza can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or a skillet for the best results.
FAQs
Can I use whole wheat flour instead of maida?
You can, but the texture will be different. Whole wheat flour will result in a denser, chewier crust.
How can I make the pizza dough ahead of time?
Absolutely! You can make the dough up to 24 hours in advance. After the first rise, punch it down, wrap it tightly in plastic wrap, and store it in the refrigerator. Let it come to room temperature for about 30 minutes before rolling it out.
What’s the best way to get a crispy pizza crust?
Preheating the oven to a high temperature and using cornmeal or semolina on the baking sheet are key. You can also try baking the pizza directly on a pizza stone.
Can I freeze leftover pizza?
Yes! Wrap individual slices tightly in plastic wrap and then place them in a freezer bag. They’ll keep for up to 2 months.
What are some good topping combinations for this pizza?
The possibilities are endless! Some of my favourites include:
- Pepperoni and mushrooms
- Vegetarian: Bell peppers, onions, olives, and spinach
- Chicken tikka and onions (a fun Indian twist!)
Enjoy! Let me know how your homemade pizza turns out in the comments below. I can’t wait to hear about your creations!
Neha Deshmukh
Neha holds a B.A. in History with a focus on Indian and world history, including ancient, medieval, and modern periods. At RecipesOfIndia.org — the world’s largest database of Indian recipes — she combines her love for food and history by exploring how India’s past has shaped its culinary traditions.
