Ultimate Homemade Pizza Recipe- Maida & Atta Dough with Spicy Tomato Sauce

Last Updated on 4 months by Neha Deshmukh

Ultimate Homemade Pizza Recipe – Maida & Atta Dough with Spicy Tomato Sauce

Introduction

Okay, let’s be real. Who doesn’t love pizza? But homemade pizza? That’s a whole different level of amazing. I remember the first time I tried making pizza from scratch – it felt a little daunting, but the result was SO worth it. This recipe is my go-to, a perfect blend of textures and flavors, using a mix of maida and atta for a wonderfully balanced crust, and a spicy tomato sauce that’ll wake up your tastebuds. Get ready to ditch the delivery apps!

Why You’ll Love This Recipe

This isn’t just any pizza recipe. It’s a journey! We’re making everything from scratch – the dough, the sauce – giving you complete control over the ingredients and flavors. The combination of all-purpose flour (maida) and whole wheat flour (atta) creates a crust that’s both soft and slightly chewy. And that spicy tomato sauce? It’s a little tangy, a little sweet, and a whole lot of delicious.

Ingredients

Here’s what you’ll need to create your pizza masterpiece:

• 1 1/3 cups (315ml) ice water
• ½ teaspoon (2.5ml) active dry yeast
• 2 tablespoons (30ml) sugar
• 375 grams maida (all-purpose flour)
• 75 grams atta (whole wheat flour)
• 1.5 teaspoons (7.5ml) salt
• 1 tablespoon (15ml) vegetable oil
• 4 tomatoes, de-seeded
• 3 cloves garlic, minced
• ½ teaspoon (2.5ml) dried oregano
• ½ teaspoon (2.5ml) black pepper powder
• ½ teaspoon (2.5ml) red chilli flakes
• ½ teaspoon (2.5ml) salt
• 1 teaspoon (5ml) soy sauce
• ½ teaspoon (2.5ml) plain vinegar
• 200 grams mozzarella cheese

Ingredient Notes

A few little things that make a big difference:

• Yeast: Make sure your yeast is fresh! If it doesn’t foam up when mixed with warm water and sugar, it’s probably time for a new batch.
• Flour: I love the blend of maida and atta. It gives the crust a lovely texture. You can adjust the ratio to your liking – more atta for a nuttier flavor, more maida for a softer crust.
• Tomatoes: Roma tomatoes are great for sauce because they have fewer seeds and a thicker flesh. But any ripe tomatoes will work!
• Chilli Flakes: Adjust these to your spice preference. I like a good kick, but you can tone it down if you prefer.

Maida (All-Purpose Flour) vs. Atta (Whole Wheat Flour)

Maida gives the pizza a light and airy texture, while atta adds a subtle nutty flavor and a bit more substance. Using both creates a really satisfying bite. It’s a trick I learned from my grandmother, who always said a little atta makes everything better!

The Role of Yeast & Sugar

Yeast is what makes the dough rise, creating that lovely, airy texture. Sugar feeds the yeast, helping it activate and do its job. Think of it as a little snack for the yeast!

Unique Spice Blend in the Tomato Sauce

This isn’t your average pizza sauce. The addition of soy sauce and vinegar adds a lovely umami depth and a touch of tanginess. Don’t skip the chilli flakes – they really elevate the flavor!

Regional Variations in Pizza Toppings (Indian-Inspired Options)

Pizza is a blank canvas! While mozzarella and pepperoni are classics, don’t be afraid to get creative with Indian-inspired toppings. Think tandoori chicken, paneer tikka, spiced potatoes, onions, capsicum, and a sprinkle of chaat masala.

Step-By-Step Instructions

Let’s get cooking!

1. In a large bowl, mix the ice water, sugar, and yeast until everything is dissolved. Let it sit for a few minutes until it gets foamy.
2. In a separate bowl, combine the maida and atta. Gradually add the yeast mixture to the flours, mixing until a cohesive dough forms.
3. Let the dough rest for 20 minutes. This allows the gluten to develop, making the dough easier to work with.
4. Knead the salt into the dough for 3-4 minutes. Then, add the vegetable oil and knead for another minute.
5. Transfer the dough to a lightly oiled bowl, cover it, and refrigerate overnight (or up to 3 days). This slow fermentation process develops incredible flavor.
6. When you’re ready to bake, divide the dough into two portions. Shape each portion into a ball and place them on a lightly floured surface. Let them thaw for about 2 hours.
7. Preheat your oven to 220°C (428°F) with a pizza stone or dosa pan inside for at least 20 minutes. This is crucial for a crispy crust!
8. On a lightly floured surface, roll out each dough ball into a 12-inch circle, leaving the edges slightly thicker.
9. Carefully transfer the rolled-out dough to a floured parchment paper.
10. Spread a thin layer of the homemade tomato sauce over the base.
11. Top with mozzarella cheese and your desired toppings.
12. Slide the pizza (with the parchment paper) onto the preheated pizza stone or dosa pan.
13. Bake for 12 minutes, or until the crust is golden brown and the cheese is bubbly.

Expert Tips

A few secrets to pizza perfection:

• Achieving the Perfect Dough Consistency: The dough should be slightly sticky but not overly wet. If it’s too sticky, add a little more flour, one tablespoon at a time.
• Tips for a Crispy Crust: The hot pizza stone (or dosa pan!) is key. Also, don’t overload the pizza with toppings, as this can make the crust soggy.
• Making the Tomato Sauce Ahead of Time: Absolutely! The sauce actually tastes better after it’s had a chance to sit and the flavors meld.

Variations

Let’s get creative!

• Vegan Pizza Adaptation: Use vegan mozzarella and ensure your toppings are plant-based.
• Gluten-Free Pizza Adaptation (Using Alternative Flours): Substitute the maida and atta with a gluten-free flour blend. You might need to adjust the amount of water.
• Spice Level Adjustment (Mild, Medium, Hot): Control the heat by adjusting the amount of chilli flakes in the sauce.
• Festival Adaptations (Adding Festive Toppings): During Diwali, I love adding a sprinkle of sev and chopped coriander to my pizza!

Serving Suggestions

Serve your homemade pizza immediately while it’s hot and bubbly. A simple side salad and a glass of your favorite beverage complete the meal.

Storage Instructions

• Dough Storage: The dough can be stored in the refrigerator for up to 3 days.
• Leftover Pizza Storage: Store leftover pizza in an airtight container in the refrigerator for up to 2 days. Reheat in the oven or a skillet for best results.

FAQs

• What is the best type of yeast to use for this pizza dough? Active dry yeast works great, but instant yeast can also be used.
• Can I make the dough in a stand mixer? Yes, absolutely! Use the dough hook attachment and knead for about 8-10 minutes.
• Can I use a different type of flour besides maida and atta? You can experiment with other flours, but the texture might be different.
• How can I prevent the pizza crust from becoming soggy? Use a hot pizza stone, don’t overload the pizza with toppings, and pre-bake the crust for a few minutes before adding the toppings.
• What are some good Indian-inspired pizza topping combinations? Tandoori chicken and onions, paneer tikka and capsicum, spiced potatoes and peas, or a combination of all three!
• Can I freeze the pizza after it’s baked? Yes, you can! Let the pizza cool completely, then wrap it tightly in plastic wrap and foil. It will keep in the freezer for up to 2 months.