Tawa Pizza Recipe
Earthy, Toxin-Free, and Every Bit Delish!
green bell pepper--diced
baby corns—cut into finger-sized pieces
Lukewarm water to knead
How to make Tawa Pizza
- Heat a cup of water to 110°F, add yeast and sugar, mix well, and let ferment for 5 minutes.
Note: Some brands of yeast might take longer to ferment. To identify if yeast has proofed well, look for bubbly, frothy, and a creamy texture in your culture.
- Sieve flour, salt, soda into a bowl.
- Add the proofed-yeast solution, a drizzle of oil, and water as required. Knead dough for about 10 minutes or until it’s no longer tacky.
- Transfer kneaded dough to a greased bowl, cover with plastic wrap or a muslin cloth, and let rise for 4 hours.
Note: depending on the nature of yeast you use, your dough can take a longer or shorter time to rise. Risen dough doubles in size.
- In a pan, saute capsicum and baby corn, until you sense a waft of aroma, and let cool.
- Take half of the risen pizza dough and roll the portion into a pizza base of diameter 10 inches. The base should be kept to around 0.5 cm in thickness.
- Pre-heat a tawa and grease with oil.
- Place pizza base on the tawa for around 2 minutes
- Flip the pizza base and turn the heat to a minimum.
- Spread pizza sauce to cover the base, leaving 1 cm around the circumference untouched.
- Top with roasted capsicum, baby corn, and copious amounts (read shameful!) of grated cheese.
- Cover with a lid and let cook for around 5min over medium heat. Check every few minutes to ensure the cheese melts.
- The world’s largest pizza weight about 44,500 pounds! The pizza measured over 140 feet in diameter and covered an area of 10,000 square feet! One wonders how the pizza was baked!