PIZZA DOUGH by NAUSH:br --------------------------------------------------------------------------------------------------br INGREDIENTS:br • Water (Luke warm) ½ cup + 1 cupbr • Instant Yeast (khameer) 2 14 teaspoons (2 teaspoons + 14 teaspoon)br • Sugar 2 teaspoonsbr • Salt 1.5 teaspoonbr • Vinegar 1 teaspoonbr • Olive Oil 3 tablespoonsbr • All purpose flour (maida) 4 cupsbr • Samolina (sooji)br ------------------------------------------------------------------------------------------------------br INSTRUCTIONS FOR OVEN: br • Oven Preheat: Temperature 230 *C , Duration: 30 minutes, both rods on (upper and lower).br • Pizza base prebake: Temperature 230*C, Duration: 6 minutes, both rods on (upper and lower).br • Pizza bake (After adding the toppings: Temperature 230*C, Duration 8-10 minutes, both rods on (upper and lower).br • For golden color on cheese: Temperature 230*C, Duration 1-2 minutes with only top rod until cheese is goldenbr -------------------------------------------------------------------------------------------------------br INSTRUCTIONS FOR STOVE TOP:br • Pan Preheat: Flame : Medium low flame, Duration: 1-2 minutes (It should not smoke)br • Pizza base pre-cook: Flame: Low, Lid covered with aluminium foil or kitchen towel, Duration 6 minutesbr • Pizza base cooking: Flame: low, duration 8-10 minutesbr -------------------------------------------------------------------------------------------------------br TIPS TO MAKE A PERFECT DOUGH:br • Yeast Proofing Time: 5 minutesbr • Dough rising time: 1.5 hours br • Only use measuring spoons and measuring cups…tea cup and spoon will not give you good results.br • Water should be luke warm (neem garam) not too hot not too cold.br • If yeast does not foam then the dough will not risebr • To measure the flour, do not pack the cup with flour. Measure lightly and level them. br • Start with 3 cups of flour. Keep mixing and then kneading. The mixture will be quite sticky keep adding little bit of flour. At a max, you should use 3 cups and 34 cup. Using more than that will result in hard dough which will not be soft when baked.br • Knead for 7 minutes straight until sough is smooth and stretchy.br • Keep the dough for full 1.5 hours at a warm place. br • If you keep the dough for longer it will become sour.