**VEGGIE PIZZA (Regular Crust) :**

4 min readMay 23, 2021

Traditionally an Italian cuisine recipe but very well popular all over the world. there are several variations and varieties of pizza recipe. however, this recipe is a simple veg pizza recipe with yeast and baked in an oven. the toppings can be changed as per the preference and even meat can be added for meat-eaters.

This recipe includes instructions for how to create a chewy crust that’s lightly crisp on the bottom using all-purpose flour or bread flour. It makes a far better dough (and cheaper!) than any store-bought dough or restaurant pizza I have tried.

My family loves pizza. So I make it pretty often and am now a pro at it. I bake pizza using a pizza stone and also a baking tray or pan. Let me tell you that a pizza stone makes a real difference to the texture of the crust.

I know that every kitchen does not have a pizza stone. So I have kept this recipe simple enough where you do not need a pizza stone. Just use a metal pan or tray and you will get a crisp crust if you follow my outlined steps below.

I will suggest you make your pizza in three sections- Base, Sauce & then Assembly. You can alter & select the toppings according to your preference. I am enamoured with the flavours of dehydrated garlic chips, fresh basil & Jalapeño in pizza so I use that in my pizza every time. Just have a look at my version and give your review.

RECIPE

Serving : 5pax

Time:120–140 min

cooking temperature: high;450°F | 230°C

Ingredients required:

1. Base :

Refind all-purpose flour — 500gm

Salt — 5gm

Sugar — 3gm

Yeast — 3gm

Refined Oil — 25ml

Water — 150 ml

Mixed herbs (optional)

*use cornmeal while rolling up the base for crispiness & texture.

2. Sauce :

Tomatoes — 400gm

Whole red chilli — 40gm

Garlic — 25gm

Onion (finely chopped) — 70gm

Fresh Basil leaves — 10gm

Olive Oil — 25ml

Salt & sugar — to taste

Black Pepper crushed — 10gm

Oregano — 10gm

3. Toppings :

Dehydrated garlic chips — 25 no

Jalapeño — 20 no

Bell pepper — 2 no

Shallot onion — 2 no

Cottage cheese — 50gm

Mozzarella cheese — 350gm

use a compound mixture of mozzarella & cheddar for a better stretch in the cheese.

Method:

STEPS:

1) Take a bowl kneed the dough with a very loose hand, including all the base ingredients. Add the oil in the last only after the dough gets needed properly, to develop good gluten content for a better hold and stretch. Rest it for around 60–90 min, cover it with a damp duster.

2) Blanch tomatoes & red chillis together a bit, deskin tomatoes & make a puree out of it.

3) Take some olive oil in a saucepan, saute garlic along with onion until it sweats & adds the prepared puree to it. Add the rest of the ingredients & cook it till it losses the oil from the sides. After that, Keep it aside.

4) Take out the dough, knock it back & make out some dough balls out of it the desired size, rest it for 5–10min more. Spread it out with a rolling pin, use some cornmeal for better texture.

5) With the help of a fork, some punches over the base to prevent air bubbles while cooking. Cook the base on a flat base pan for about 20%.

6) Cut your toppings of the desired shape you want, but don’t make them too small in size.

7) It's the final step to assemble your pizza. Place your base over the baking tray, apply the sauce with the ladder over the base, spread it evenly. Apply grated cheese & over it place the toppings.

8) Preheat the oven for 10min @ 450°F | 230°C, Bake it @ 425°F | 220°C for 7–15min reduce the temperate if the cheese starts burning.

9) Garnish the crust with some olive oil & garnish the pizza with some fresh basil leaves & some mixed Italian herbs. Cut it into piece serve hot.