Bombay Masala Pizza Recipe

<ul class="ingredients-main-list"> <li class="ingredients-single-item">For the pizza dough:</li> <li class="ingredients-single-item">375g bread flour (plus extra for dusting)</li> <li class="ingredients-single-item">7g active dry yeast</li> <li class="ingredients-single-item">10g salt</li> <li class="ingredients-single-item">15ml olive oil (plus extra for greasing)</li> <li class="ingredients-single-item">240ml warm water</li> <li class="ingredients-single-item">5g sugar</li> <li class="ingredients-single-item">For the masala sauce:</li> <li class="ingredients-single-item">3 tablespoons olive oil</li> <li class="ingredients-single-item">1 medium onion, finely diced</li> <li class="ingredients-single-item">3 garlic cloves, minced</li> <li class="ingredients-single-item">1 tablespoon ginger paste</li> <li class="ingredients-single-item">400g canned tomatoes, crushed</li> <li class="ingredients-single-item">2 teaspoons garam masala</li> <li class="ingredients-single-item">1 teaspoon ground cumin</li> <li class="ingredients-single-item">1 teaspoon ground coriander</li> <li class="ingredients-single-item">1/2 teaspoon turmeric</li> <li class="ingredients-single-item">1/2 teaspoon red chili powder (adjust to taste)</li> <li class="ingredients-single-item">1/2 teaspoon salt</li> <li class="ingredients-single-item">For the toppings:</li> <li class="ingredients-single-item">250g mozzarella cheese, shredded</li> <li class="ingredients-single-item">1 green bell pepper, thinly sliced</li> <li class="ingredients-single-item">1 red onion, thinly sliced</li> <li class="ingredients-single-item">2 medium tomatoes, sliced</li> <li class="ingredients-single-item">100g paneer, cubed (or firm tofu)</li> <li class="ingredients-single-item">50g sweetcorn kernels</li> <li class="ingredients-single-item">Fresh cilantro leaves for garnish</li> <li class="ingredients-single-item">2 tablespoons mango chutney (optional)</li> </ul>

<ul class="equipment-main-list"> <li class="equipment-single-item">Pizza stone or heavy baking sheet</li> <li class="equipment-single-item">Pizza peel or large flat spatula</li> <li class="equipment-single-item">Stand mixer with dough hook (optional)</li> <li class="equipment-single-item">Rolling pin</li> </ul>

<ol class="no-list-style"> <li class="MethodStepper"> <h4 class="step-title">Step 1</h4> Make the pizza dough by combining the warm water (around 40°C) with sugar and yeast in a small bowl. Let it sit for 5-10 minutes until foamy and activated. This ensures your yeast is alive and will give you a properly risen crust. </li> <li class="MethodStepper"> <h4 class="step-title">Step 2</h4> In a large mixing bowl or stand mixer, combine the flour and salt. Make a well in the center and pour in the yeast mixture and olive oil. Mix until a shaggy dough forms, then knead by hand for 8-10 minutes (or 5-6 minutes in a stand mixer with dough hook) until smooth and elastic. The dough should pass the windowpane test - when stretched, it should become thin enough to see light through without tearing. </li> <li class="MethodStepper"> <h4 class="step-title">Step 3</h4> Place the dough in a lightly oiled bowl, cover with a damp cloth or plastic wrap, and let rise in a warm place for 60-90 minutes, or until doubled in size. This slow rise develops gluten and flavor for the perfect chewy-crisp texture. </li> <li class="MethodStepper"> <h4 class="step-title">Step 4</h4> While the dough rises, prepare the masala sauce. Heat olive oil in a saucepan over medium heat. Add onions and sauté until translucent, about 5 minutes. Add garlic and ginger, cooking for another minute until fragrant. </li> <li class="MethodStepper"> <h4 class="step-title">Step 5</h4> Add the crushed tomatoes and all the spices (garam masala, cumin, coriander, turmeric, chili powder, and salt). Simmer for 15-20 minutes until thickened, stirring occasionally to prevent sticking. The sauce should coat the back of a spoon but still be spreadable. Let cool completely before using. </li> <li class="MethodStepper"> <h4 class="step-title">Step 6</h4> Place a pizza stone or heavy baking sheet in the oven and preheat to 250°C (475°F) for at least 30 minutes. The extremely hot surface will create a crisp bottom crust, mimicking a professional pizza oven. </li> <li class="MethodStepper"> <h4 class="step-title">Step 7</h4> Once the dough has doubled, gently punch it down and divide into two equal portions. On a floured surface, shape each portion into a ball, then let rest for 10 minutes. This rest period relaxes the gluten, making the dough easier to shape without springing back. </li> <li class="MethodStepper"> <h4 class="step-title">Step 8</h4> Roll or stretch each dough ball into a 30cm (12-inch) circle, keeping the edges slightly thicker than the center. Transfer to a piece of parchment paper or a floured pizza peel. If the dough tears, simply pinch it back together. </li> <li class="MethodStepper"> <h4 class="step-title">Step 9</h4> Spread a generous layer of the cooled masala sauce over the dough, leaving a 1cm border for the crust. If using mango chutney, drizzle small amounts over the sauce for sweet-savory complexity. </li> <li class="MethodStepper"> <h4 class="step-title">Step 10</h4> Sprinkle with half the shredded mozzarella, then arrange bell pepper, red onion, tomatoes, paneer, and sweetcorn evenly over the top. Finish with the remaining mozzarella. The cheese on top will protect delicate toppings from burning. </li> <li class="MethodStepper"> <h4 class="step-title">Step 11</h4> Carefully slide the pizza (with parchment if using) onto the preheated stone or baking sheet. Bake for 12-15 minutes, until the crust is golden brown and the cheese is bubbly and beginning to brown in spots. </li> <li class="MethodStepper"> <h4 class="step-title">Step 12</h4> Remove from the oven and immediately sprinkle with fresh cilantro leaves. Let rest for 2 minutes before slicing to allow the cheese to set slightly. Serve hot, with additional mango chutney on the side if desired. The contrasting temperatures and textures—crisp crust, melted cheese, and fresh herbs—create the perfect bite. </li> </ol>