Pizza....One of the most loved and cooked delicacy of all time. Originated in Italy and now is widely popular all around the globe with all sorts of variations.

I, being an baking enthusiast myself, have been trying to adapt a perfect pizza for years. And after almost eight years of trial and error have finally fixed on this perfect recipe.

In my view the best pizza is one which requires easily available materials, is easy to make and doesn't take much time.

One thing which has bothered me is that i can finish an entire pizza within minutes so at the very least the making time should be as less as possible.

This recipe is an original one which takes into account these considerations and is been optimized for best taste over the years.

Step 1: Ingredients

These are the ingredients needed to make this pizza. They are standard and simple. No special flour or cheese required. Just the usual stuff everyone can buy.

For the dough:

Flour (3 Cups)
Eggs (2 Any size)
Instant Yeast (1 Packet)
Dry Milk Powder (2 Small Packets or appox 5 tbsp)
Luke warm water (approx 1 cup)

For the Topping

A. Spices

Blackpepper
Whitepepper
Salt
Red chilli
Chat Masalla (if available)
Oregano
Any other as per your choosing

B.Topping

Bellpepper
Sausages
Olives
Onions
Pizza Sauce
Cheese ( I use mozerella and little of cheddar)

The toppings are just what is do but you can do it to you liking. Like adding pepperoni or chicken.

Step 2: Dough Making

The most delicate part of the pizza is to actually make the dough. It has to be perfect. I am going to explain it in steps.

Step 1:

Add the dry ingredients together in a large bowel. Now i used an electric beater for the whole process but you can do it without it as well. Mix the dry contents including flour, dry milk and instant yeast. Mix using a large spoon

Step 2:

Beat the eggs in a separate bowl and add it in the main bowel. Using dough mixing attachments start to mix the dough using the electric beater or use a spatula.

Step 3:

Add the luke warm water. It has to be hot to the touch. Not to hot to kill the yeast and not to cold to not even activate it. Beat it further until the dough starts to form and the beater slows down.

Step 4:

Use hands to kneed the dough. Add flour or water as needed to get the dough to a soft smooth consistency. Oil it and cover it and let rise

Step 3: Dough Rising

Now i have seen a lot of complex rising methods including cold fermentation and what not. My approach is simplest.

Just put it in a warm place for 2 hours. If you live in a cold climate then place it in your oven with the heat to the lowest setting.

Step 4: Kneading the Dough

Pretty simple. Just take an appropriate size according to your pan. Use flour to prevent sticking on the counter. Kneed it larger than you pan. Oil your pan and place it over your pan. Now curl the edges inward and tuck them in with your index finger. Oil it with a brush.

Step 5: Topping Preperation

The images are self explanatory.

Apply pizza sauce to the base but not too much or else your pizza will be too liquidy.

Add bellpepper, onion, sausages

Then sprinkle all the spices.

Add the cheese. I use a lot of cheese as it hold everything together.

Finally black olives on top for a professional look.

Oil and clean up the edges

Step 6: Baking

Set the oven to full heat (250 Celsius)

Make sure it is pre-heated and place pizza towards the bottom end as in the images. It is approximately 1/3rd the entire height from the bottom.

It will be ready once top is brown which will take less than 10 minutes

Step 7: All Ready and Some Tips to Go

Tips

Use a black pan for best results.
Using an electric oven with temp control will give much better results
In the initial dough making, mix the ingredients thoroughly for best results
Dont add cheese before the toppings or else it will be hard to handle
Use small chunks of vegetables so that the are light weight and wont fall off

Thank you for viewing. Your comments are highly appreciated. Please do try and give me any improvements. If you like what i have made please vote for me. Thanks.