I really enjoyed the experience of making pizza at home the last time, but I was yet to nail the perfect consistency: thin, soft, foldable crust with slightly crunchy edges. The last time my dough was perfect, but I needed to make a few tweaks to the baking time and the baking tray used.
Yesterday, I finally nailed it. I had the kind of pizza I’d love to make over and over again.
And the bonus was that this time, I used whole wheat flour and maida 50:50. So a healthier version. Apart from this change, everything was the same as the last time.
I also added more toppings: caramelized onions, sauteed mushrooms, jalapenos, mozzarella, all topped over a nice layer of homemade tomato sauce.
I rolled the dough with my hands, creating dents about 1/2 inch from the circumference. This becomes your crust. I then stretched the dough on my fists. It was nice and elastic. I then floured a wooden board with maida and semolina, placed the stretched circle on it, topped it, and slid it onto the baking tray in the oven. It was ready in 10 minutes.