Knead for 10 minutes. Leave it to swell for 2 hours at room temperature. Once the dough has swollen, knead it quickly to take ...

Place a pizza stone or an upturned baking tray into the oven and preheat to its highest setting. Dust the work surface liberally with semolina. Roll out one piece of the dough to form a circle ...

4. Add hung curd to the dry ingredients and mix well until a smooth dough forms. If the dough is too sticky, you can add a little more flour. 5. Place the dough on a floured surface and roll it out ...

Gradually add the water, mixing well to form a soft dough. Turn the dough out on to ... (You can also make one big pizza.) Spread a little passata (or homemade tomato sauce) over each pizza ...

Too little liquid and the dough won’t hold; too much, and the crust will be too hard. Form the dough into a disc and let it cool in the refrigerator for about an hour before rolling. The ...

Combine both the mixtures and knead the dough by hand until it forms a smooth dough. The dough will be soft and stretchy and no longer ... Roll the dough from the center towards the outer edges for ...