Pizza Dough is a yeasted Dough that needs dynamic dry yeast. Make sure to check the expiry date of the yeast bundle! You can use reason flour rather than the bread flour that’s called for within the formula, but bread flour is higher in gluten than all-purpose flour and will make a crispier crust for your pizza. Cup estimations can vary depending on how you’re scooping the flour, I suggest employing a kitchen scale to degree out the flour sums by weight. Typically this way you’ll get a reliably exact estimation.
Pizza Dough:
- 1/2 Cup Warm Water
- 2 Teaspoons of dynamic dry yeast
- 2 Cup Flour
- 2 Tablespoons Oil
- 1 Teaspoon Salt
- 1 Teaspoon Sugar
Directions:
Prepare Dough:
- In a little Jug, add tepid water, sugar, and instant yeast and blend well, cover, and let it rest for 10 minutes.
- In a bowl, add all-purpose flour, and salt.
- Include yeast and knead the dough well.
- Add water, mix well, and knead well until a soft dough is formed.
- Add olive oil and work again, cover and let it rest for 1-2 hours.
Chicken Filling:
- In a medium-sized frying pan, add cooking oil, and chicken strips and fry well until the chicken changes its color.
- Add garlic powder, salt, red chili powder, red chili pulverized and dried oregano, mix well, and cook for 2-3 minutes.
- Add lemon juice and fry well.
- Add mushrooms and cook for 2 minutes.
- Add onion, capsicum, red chime pepper and mix for 2 minutes & set aside.
- Grease your hands with oil and manipulate the batter once more until smooth, sprinkle all-purpose flour and separate the mixture into two rise-to parts (approx. 200 gms each) and roll out the batter with the assistance of a rolling stick (approx. 12 inches).
Assembling:
- Spread the rolled dough on a pizza container and prick with a fork.
- Add Tomato sauce a little bit but that totally optional if you have done this in the chicken mixture then no need to do it again. Just spread pizza dough, and add cooked chicken filling, mozzarella cheese, cheddar cheese, and dark olives over it.
- Bake it in a preheated oven at 200 C for 15 minutes.
