In continuation with the live session I had last week, I thought it would be best to post the recipe of the pizza we all baked.

As I have said before, I like to keep things simple and minimalist. We will be using a richer dough than our usual with ingredients including:

  1. Sugar or honey
  2. Butter or oil
  3. Egg
  4. Buttermilk or thick curd (as a substitute for egg)
  5. Milk or milk powder
  6. Lemon or vinegar
  7. Herbs and seeds
  8. A dash of baking soda

Along with the usual fare of wheat flour, yeast and water along with very little oil, salt and sugar.

The Recipe


  • Whole wheat flour – 1 cup (140 grams)
  • Maida – 1 cup  (120 grams)
  • Yeast – 1&¼  tsp
  • Sugar or honey – 1 tbsp
  • Milk powder – 2 tbsp
  • Warm milk – ½ cup (120 ml)
  • Warm water- ¼ cup (60 ml)
  • Oil or butter – 3 to 4 tbsp (¼ cup)
  • Salt – 1 tsp
  • Baking soda – ¼ tsp
  • 1 egg (beat well) OR Thick curd – 3 tbsp
  • White vinegar – 1 tsp OR Lemon juice – 1 tsp
  • 1 egg for egg wash

Baking Tips

In all the bread recipes, to make soft and less dense breads, the key is to make soft dough and have more hydration (i.e. the liquid content). The general rule is that hydration should be 50% to 60% (i.e. if flour is 100 grams, liquid should be 50g to 60g, or 50ml to 60ml). 

Remember, while using wholewheat flour (which is less refined and absorbs more liquid), the breads improve with more hydration. In my recipes, I keep hydration upto 70%.

Do remember to include all wet ingredients such as oil, butter, milk, water etc. in the liquid content that you add to the flour. 


1. Mix all the dry ingredients and sift the flour well, as aeration helps in baking well structured breads. Do not add salt now, as it interferes with the activity of yeast. We will add it later.

2. Add the wet ingredients gradually, stir well and keep the dough aside for ½  an hour or so. We can now add salt to the dough.

3. Add salt and knead well for 10 minutes or so. Enjoy the temporary mess! Keep kneading, stretching and folding it on itself (like folding a sheet of paper in half), for about 10 minutes for gluten to develop properly. Add some flour or olive oil to make the dough soft and smooth, as needed.

4. Roll the dough into a ball and place in a large greased bowl (preferably a glass bowl). Cover and keep the bowl in a dark and warm place. The fermentation process will double the dough in size, so make sure your bowl is large enough. The dough should not over ferment (i.e. the dough should not rise more than double its original size, else it then sinks).

5. In my experience fermentation time in an Indian kitchen in warm weather would be around 45 minutes to 1 hour. In cool weather, it’s about 1&½ to 2 hours.

Gently take the dough out from the bowl. Because of the  greasing it should slide out. Do not pull it out else you disturb the activity of the yeast. Again gently deflate the dough with your fingertips — I call it dimpling. 

Remember, the dough has yeast which is alive and has to be handled with care, at all times. 

6. Roll it into a thin pizza, about ¼ inches thick. You can make it rectangular or round as you like. Next decorate it with pizza sauce (homemade pizza sauce), sauteed veggies and cheese as per taste.

7. Bake for 15 minutes in a preheated oven at 180℃. Cut on cooling.

Closing Thoughts

Personally, the live session was a huge step forward for me and where I want to take our community. I look forward to many more such sessions for other bakes that are popular within our group. See you all in the next post. Till then!

2 thoughts on “Pizza!

  1. Shubha Narayanan

    This is a fab recipe! I tried this, but it turned out more like foccaccoa for me though 🤔🤔🤔 I might have done some step wrongly! Was quite nice in taste nevertheless.

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