Pizza is oven-baked flat bread generally topped with tomato sauce and cheese.








It is said that the soldiers of Darius the
Great (521-486 BC) emperor of Persia baked a kind of flat bread on their shields and then
covered it with cheese and dates when on campaign. The modern pizza was
invented in Naples, Italy, and the
dish and its variants have since become popular in many areas of the world. Chicago style pizza is made in a pan or
dish with the cheese going in first and then sauce on top. The crust is then
formed up the side of the pan – even with crusts with sauce in between, known
as a stuffed crust‘. The St Louis
style pizza is a thin crust pizza using local Provel cheese in place of
Mozzarella. This product is crisp with



a seasoning of oregano, other spices and
a slightly sweet sauce. Hawaiian pizza uses pineapple and Canadian bacon,
giving a rather sweeter product. British pizzas probably started from a
point where they would be unrecognizable to either Italians or Americans.

































































Ingredients




 Fillings

Maida

200
g

Tomato

3
Nos.

Fat
     

30
g

Cheese

4
pkts

Salt
    

½
tsp

Chillies

4
or 5

Yeast
 

5
g

Onion

2
big

Sugar
 

5
g

Coriander/curry
leaves

One
bundle(small)

Egg
    

1
No

Salt
    

for
taste

Milk
   

40
ml

Capsicum/mushroom

as
required

Oil
     

30
ml








Procedure


  1. Sieve the flour twice.

  2. Disintegrate yeast in luke warm water with little sugar

  3. Dissolve salt in the remaining water and mix with flour roughly.

  4. Mix dough as for bread and ferment for about 30 min.

  5. Knock back the dough and let relax for 15 min.

  6. Divide the dough into pieces of 120 gm. weight or according to the
    size of desired pizza. Round each piece and let relax for 10 min.

  7. Sheet each piece into round shape like a chapatti of about six
    inches diameter or according to the size of desired pizza. Place on baking
    sheet and dock with a fork.

  8. Proof for about 10 min. and bake at 200 degree C for only 3-4
    minutes so that there is very light colour in the bottom while the top
    surface remains white.

  9. This pizza base can be stored in refrigerator in polythene bag for
    short duration of 3-4 days. Acetic acid and calcium
    propionate in normal quantities as preservative should be used if pizza
    base is required to be stored for longer periods.