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Paneer Pizza

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Ingredients Method Video Notes

Ingredients
  

For Pizza Base
  • 3/4 Cup | 180gm Lukewarm Water
  • 2 Teaspoon Sugar
  • 1 Teaspoon | 3g instant Yeast
  • 1 1/2 Tablespoon Extra Virgin Olive oil
  • 125g | 1 Cup All Purpose Flour/Maida
  • 125g | 1 Cup Whole wheat Flour/Atta
  • 1 Teaspoon Salt
  • 1 Teaspoon Olive Oil, to brush the Dough before proofing
Paneer Topping For 1 Pizza
  • 100g Paneer cubes, diced small
  • 1/2 Teaspoon Salt
  • 2 Tablespoon Thick Yogurt/Curd
  • 1/4 Teaspoon Turmeric
  • 1/4 Teaspoon Cumin powder
  • 1/2 Teaspoon Coriander powder
  • 1 Teaspoon Paprika/Kashmiri chili
  • 1 Teaspoon Ginger Garlic paste
  • 1 Tablespoon Olive oil to pan fry
Toppings:
  • 3 Tablespoon Pizza Sauce
  • 113g Mozzarella cheese shredded
  • Boiled Corn, Bell Peppers & Onions Cubed
  • Fried Paneer Cubes
  • Dried Basil/Oregano, Red Chili flakes, to garnish
  • Extra virgin Olive oil, to garnish

Method
 

  1. Weigh both the Lukewarm Water and flour for a perfect result always. It will save your valuable time.
  2. Water should not be boiling hot else it will kill the yeast. Add Sugar and mix till dissolves. Add the instant yeast. Give it a Light Mix. If using Active Dry Yeast, let it rest for 10 mins till Frothy on top. Instant yeast does not need to rest.
  3. Add the liquid mix into a Big Mixing Bowl. Add in Olive Oil.
  4. For Healthier option i used half Whole wheat flour and half All Purpose Flour. Weigh the flours using a kitchen weighing scale for a perfect result.
  5. Add half of the flour mix and salt to the wet ingredients. Mix with a spatula or spoon.
  6. Add remaining half and Knead for 5-10 mins.
  7. Do not Add more than 3-4 Tablespoon of Extra Flour During Kneading
  8. TUCK towards the Bottom and Shape into a Smooth Ball. The Dough should still be a bit sticky for a Soft Crust. So avoid adding too much extra flour during kneading.
  9. Grease the Bowl & the Dough with Olive oil and keep covered airtight in a warm place till it doubles in size. It took an hour for me. If using active dry yeast, then it may take more time around 1 1/2 hour to double.

Video

Notes

Shelf Life: The Pizza Dough can be stored Refrigerated in an airtight container upto 3 Days and Frozen in the freezer upto 2 months. Grease the container and the dough with olive oil.