Today speciality is a spicy meat gravy that has potatoes cooked with lamb or mutton in a thick stew. This is very much famous in northern part of India as it’s popular in old Punjab and it’s nutritiousness will surely make you to love this fantastic dish. Accompanied with rice or naan for a gastronomic delight. This dish very much famous in Arabian countries as well. Enjoy this journey while cooking this easy dish.👌👌🥰❤️😋

Ingredients for making the Aloo Gosht

• 2 tbsp canola oil
• 1 large onion finely chopped
• 5 cloves minced garlic
• 1 inch minced ginger
• 2 small chopped tomatoes
• 500 grams lamb with bone
• 300 grams potatoes, peeled and chopped into chunks
• Salt to taste
• 2 tsp coriander powder
• 2 tsp cumin powder
• 1 tsp red chili powder
• 0.5 tsp turmeric
• fresh coriander leaves

Method of making the Aloo Gosht

1. Chop and soak the potatoes in a bowl of water. The soaking will help remove some of the starches from the potato.
2. Wash the mutton pieces nicely so there would be no blood in the bones of the meat and keep aside.
3. Heat oil in a skillet, Add chopped onions, garlic and ginger and fry on medium-low heat, keep stirring occasionally till golden brown. This will take about 12-15 minutes.
4. Add in the chopped tomatoes, 3/4 cup of water and all the spices. Bring to a boil and then cover and cook on low heat for about half an hour, till the water has reduced significantly Once or twice, uncover and stir the mixture vigorously, mashing the tomatoes and onions.
5. Add in the mutton pieces and fry for a few minutes, then you can blend the onions and tomatoes without adding any water, then cook the moisture out.
6. Once most of the water has dried up, uncover and turn the heat up to high and begin to mash the mixture vigorously till the mixture seems to come together in a dry clump and the oil begins to seperate from the sides.
7. Add the sliced potatoes and let it cook for another five to 6 minutes, check the mutton pieces weather it cook or still it needs more cooking to cook properly.
8. Once the meat would be cooked then adjust the seasoning check the consistency and garnished with freshly chopped coriander, served hot with naan roti or steam rice. As per your preferences. You can add salad and mockatail also along with this course of food.

Please Note

You can marinate the mutton with spices a night before cooking to get the authentic taste of this dish. Enjoy this exotic dish with Khamiri roti or Roomali roti.👌🥰👍❤️

Zafrani Murgh is abdelicacy from the cuisine of Nawabs. The Mughal cuisine, It is a typical chicken curry recipe that is high in flavours and is cooked in cashew paste to add the richness to it. Some of the important things that one should always keep in mind while cooking Mughlai chicken dishes is to ensure the chicken is cooked for longer than usual dishes and still holds tenderness. One of the delicious delicacy which you would love.👍🥰

Ingredients for making the Zaafrani Murgh

• 1 whole chicken
• 3 tablespoon fresh cream
• 2 teaspoon lemon juice
• 3 tablespoon yoghurt
• 2 tablespoon ginger garlic paste
• 2 tablespoon tomato purée
• 2 tablespoon cashew paste
• 1 Bay leaf
• 2 tablespoon butter
• tablespoon chilli powder
• 1/2 teaspoon cumin powder
• 3 strand saffron
• 3 teaspoon coriander powder
• 1 teaspoon garam masala powder
• 1 handful coriander leaves
• salt to taste
• 1 whole green chilly

Making of Zaafrani Murgh

Soak The Saffron Strands And Wash The Chicken

Take 3 saffron strands and add them to a small bowl of water. Keep them aside. Wash and clean the chicken and pat it dry.

Prepare The Chicken Marinade

In a bowl add curd and lemon juice and mix well. In the same bowl add all the spices along with the saffron water. Mix everything well and marinade the chicken. Coat each piece well and marinate for at least 2 hours in the refrigerator.

Cook On Medium-Low Heat And Serve!

1. Skew the marinated chicken in the skewer and cook it in the tandoor for 10 to 12Minutes once it’s half done take it from the tandoor. heat heavy bottom pan add oil add ginger garlic paste, cook for a while, add tomato paste cook for another two minutes then add all the spices as stated above. Add yoghurt and little water/ stock to make a smooth gravy. Now add the chicken pieces into it combine well cover with a lid and let it cook on medium-low heat, for at least 10-15 minutes. Once the oil comes to the surface and if the gravy becomes aromatic and smelling good, turn the off the heat add fresh cream and mixed well, add saffron/ Zaafran sprigs and garnish with slit green chilly.

Please Note

Enjoy this fabulous creamiest dish with butter naan/ garlic naan or peas pulao.’one of my personnel favorite. Rich dish with cream and saffron. A royal dish from the luxurious cuisine. 😋😋🥰👍

The Chicken Malai Curry is a mouthwatering chicken dish that’s belongs to northern subcontinent of India. The rich flavor of coconut milk in a curry mixture spiced with chicken to form tasteful chicken malai curry. It may be served with naan, roti or paratha or plain rice/ pulao.

Ingredients for making the Chicken Malai Curry

for marination of chicken

• 1 pcs chicken broiler
• 4 tablespoon hung thick curd
• 1 teaspoon ginger paste
• 1 teaspoon garlic paste crushed
• 1/2 teaspoon salt

for curry

• 2 pieces of onion medium size
• 1 piece tomato medium size
• 4 tablespoon refined oil
• 1 teaspoon black cumin seeds
• 1 piece black cardamom
• 4 pieces of green cardamom
• 1 inch of cinnamon stick
• 2 piece bay leaf
• 1/2 teaspoon ginger paste
• 1/2 teaspoon garlic paste
• 1/2 teaspoon coriander powder
• salt to taste
• sugar to taste
• 1 teaspoon turmeric powder
• 1/2 cup coconut milk
• 1 tablespoon poppy seeds
• 4-5 pieces cashew nut
• 2 pieces almond
• 1/2 cup lukewarm water
• 1 piece chopped green chili
• 1/2 teaspoon red chili powder
• 1/2 teaspoon garam masala powder
• 1 cup water

for garnishing

• 2 tablespoon fresh cream

Method of making Murgh Malai Curry

to marinate chicken

• Mix curd, ginger paste, garlic paste and salt in a bowl.
• Add chicken pieces and mix well, cover the bowl with a plastic wrap well, then keep in the refrigerator for up to 3-4 hours for marination.

Pre preparation of the paste for curry

• Sliced the onions roughly and put it in the mixer jar and grind to make a fine paste and keep it aside in a bowl.
• Sliced the tomatoes and put it in the mixer jar and grind to a make tomato puree.
• Blanch the almond and cashew nuts Soak the poppy seeds in a bowl for around 10 minutes in lukewarm water. Then move it to a mixer jar and grind to a make paste. Keep the paste ready to use later.

Method of making Chicken Malai Curry

• Heat 4 tablespoons of refined oil on medium flame in a skillet, add black cumin followed by black cardamom, green cardamom, cinnamon stick, bay leaf, turmeric powder, and red chili powder.
• Add chopped green chili, onion paste to the pan. Fry onion paste until onion turns light brown.
• Turn the flame to low and add ginger garlic paste, coriander powder along with salt and fry it for 5 minutes stirring continuously Then add tomato puree and fry until oil starts separating on the side of the Skillet.
• Add the marinated chicken along with the marinade to the spices combine well and cover the pan with a lid. Cook it for around 15 minutes, stirring occasionally after every 3-4 minutes in low heat then cover the pan again till the chicken is slightly browned and oil leaves sides.
• Add paste of poppy seeds, cashew nut and almonds prepared earlier then add garam masala and cook for another 5 minutes on medium heat.
• Now add coconut milk and cook for another 2 minutes. Add sugar to your taste. Adjust water if you want a thick or thin gravy and cook it till the gravy starts boiling.

for garnishing

• Once the chicken cooked well, check the seasoning pour cream on top and mixed well to give the unique texture.
• Served hot accompanied with Naan, roti, Paratha or peas pulao. Enjoy this superb delicacy during any occasion have great day ❤️❤️ u all 👍👍👌👌

Mutton pepper fry is one of the most elegant dish of south India, which is very much popular in All over the region, every province has its own technique of making this pungent dish, black pepper is the spice herb which has so many health benifit most importantly it helps to regulate the blood circulation and purify the blood cells. herbal curry leaves helps in reduce the high blood pressure !!👌👍 enjoy this dish which I have bring for you from my ❤️❤️

Ingredients for making the Mutton pepper masala

• 250 gms mutton
• 100 gms mutton liver optional if you want
• 2 medium sized onion, finely chopped
• 2 tbsp ginger garlic paste
• 1 tsp turmeric powder
• 2 and ½ tsp black pepper powder
• 2 tsp coriander powder
• ½ tsp cumin powder / jeera
• 1 tsp garam masala
• salt to taste
• 1 stick curry leaves
• 1 tsp mustard seeds
• 4 tbsp gingelly oil or groundnut oil
• 1 cup water or more if needed

Method of making the Mutton Pepper Masala

• Marinate mutton and liver with turmeric powder and keep aside for 10 minutes.
• Wash them again and keep aside.
• Take a pressure cooker and add 4 tbsp oil. Temper mustard seeds and curry leaves.
• Add chopped onion and cook for another 2 minutes on low medium heat.
• Add ginger garlic paste and stir a while. Add pepper powder, cumin powder, coriander powder and garam masala.
• Mixed all the added ingredient/ spices well. Now add mutton and liver. Add salt to taste and mix well.
• Add water for the right consistency and stir well. Close the lid and pressure cook on low medium flame for 11-13 whistles. So that the mutton would be become tender.
• After that remove the pressure cooker from the heat and allow to cool. Once the pressure settles down, open the lid.
• Check the consistency and seasoning if needed you can add at this point of time.
• Cook the masala for a while without the lid. So that it has got the right texture and mutton should be coated well with the Masala. Let the mutton rest for a while.
• Serve this magnificent dish mutton pepper masala with malabari paratha, Jeera rice or plain rice.
• My favorite to eat it with malabari Paratha. Along with green salad and coke !❤️❤️

Please Note

You can adjust the spice level as per your preference as black pepper is hot so check weather you can eat that much spicy food or not, so be careful before adding the peeper.

A sumptuous culinary wonder, foodies have long considered chicken tikka masala with its roasted chunks of succulent chicken doused in a creamy orange curry sauce a testament to the UK’s status as a multicultural epicentre. But where did Britain’s unofficial national dish begin? It is the originally innovative on the rich and wide culture of Punjab😋😋

Ingredients of making the Chicken Tikka Masala ❤️

For the chicken marinade

• 800 gms boneless and skinless chicken thighs cut into bite-sized pieces
• 1 cup plain yogurt
• 1 1/2 tablespoons minced garlic
• 1 tablespoon ginger
• 2 teaspoons garam masala
• 1 teaspoon turmeric
• 1 teaspoon ground cumin
• 1 teaspoon Kashmiri chili (or 1/2 teaspoon ground red chili powder)
• 1 teaspoon of salt

For the gravy

• 2 tablespoons of vegetable/canola oil
• 2 tablespoons butter
• 2 small onions (or 1 large onion) finely diced
• 1 1/2 tablespoons garlic finely grated
• 1 tablespoon ginger finely grated
• 1 1/2 teaspoons garam masala
• 1 1/2 teaspoons ground cumin
• 1 teaspoon turmeric powder
• 1 teaspoon ground coriander
• 400 gms tomato puree
• 1 teaspoon Kashmiri chili (optional for colour and flavour)
• 1 teaspoon ground red chili powder
• 1 teaspoon salt
• 1 1/4 cups of heavy or thickened cream
• 1 teaspoon brown sugar
• 1/4 cup water if needed
• 4 tablespoons Fresh cilantro or coriander to garnish

Method of making the Chicken Tikka Masala❤️

• In a bowl, combine chicken with all of the ingredients for the chicken marinade; let marinate for 10 minutes to an hour (or overnight if time allows).
• Heat oil in a large skillet or pot over medium-high heat. When sizzling, add chicken pieces in batches of two or three, making sure not to crowd the pan. Fry until browned for only 3 minutes on each side. Set aside and keep warm. (You will finish cooking the chicken in the sauce.)
• Melt the butter in the same pan. Fry the onions until soft (about 3 minutes) while scraping up any browned bits stuck on the bottom of the pan.
• Add garlic and ginger and sauté for 1 minute until fragrant, then add garam masala, cumin, turmeric and coriander. Fry for about 20 seconds until fragrant, while stirring occasionally.
• Pour in the tomato puree, chili powders and salt. Let simmer for about 10-15 minutes, stirring occasionally until sauce thickens and becomes a deep brown red colour.
• Stir the cream and sugar through the sauce. Add the chicken and its juices back into the pan and cook for an additional 8-10 minutes until chicken is cooked through and the sauce is thick and bubbling. Pour in the water to thin out the sauce, if needed.
• Garnish with coriander and serve with hot butter garlic Naan/ Naan/ Latcha paratha or Jeera pulao. Enjoy this one of very popular dish which is liked through out the world.❤️❤️😋😋

Kashmir is a heaven in our Country and it’s traditional delicacies are nectar ! Kashmiri Dum Aloo, is a mild spiced whole potatoes (aloo) curry cooked with rich spices, and healthy yogurt. This will be the best tasting, authentic and tender whole potato curry you will ever enjoy. So you must try this magical dish which you would love to eat with your family and friends❤️❤️👌👌

Ingredients for making the Kashmiri Dum Aloo

• 300 gms Baby potatoes
• Oil for frying
• 4 tbsp Mustard oil
• 2-3 Kashmiri dry red chilli whole
• 3-4 Cloves/Laung
• 2 Black cardamom/Badi elachi
• 2 Green cardamom/ elachi
• 5-6 Black peppercorns/ kali mirach
• 1 cup Onion (Finely chopped)
• 1 and 1/2 cup Yogurt
• 2 tsp Kashmiri red chilli powder
• 1/2 tsp Turmeric powder/haldi
• 1 tsp Dry ginger powder/ Adrak
• 1/2 tsp Garam masala powder
• 2 tsp Fennel powder/ saunf
• 2 tsp All purpose flour/ maida
• Salt to taste

Method of making this heavenly dish Kashmiri Dum Aloo

• Wash the baby potatoes and prick them with a tooth pick all around, Heat water in a pan. Add 1 tbsp salt in it.
• When it comes to a boil, add the potatoes and boil them till tender.
• Drain the water and peel the skin of the potatoes. Heat oil for frying in a pan.
• Deep fry the potatoes till golden brown. Remove them from oil and keep aside.
• Heat mustard oil in a heavy bottom pan. When it starts to fume, simmer the gas.
• Add Kashmiri dry red chilies, cloves, black cardamom, green cardamom and peppercorns and fry for a few seconds.
• Add onions and fry till golden brown.
• Whisk yogurt, Kashmiri red chilli powder, turmeric powder, dry ginger powder, garam masala powder, fennel powder and all purpose flour in a bowl.
• Pour the yogurt mixture in the pan and keep whisking while pouring.
• Cook until the mixture comes to a boil. Add the potatoes, salt and 2 cups of water.
• Cover the pan with a tight fitting lid and simmer the heat to minimum. Cook for 10-12 minutes on low heat.
• Serve this traditional nectar hot with naan/ butter naan/ taftaan or Kashmiri pulao.

Please Note

Some people make these dum aloo dry and some with gravy. So you can make this recipe as per your own preferences and can add or subtract the spice level as per your own taste as you are cooking so every thing depends only on you. Enjoy this tasty delicacy especially from the Kashmir❤️❤️👍👍👌👌

Delicious mutton korma is a traditional fragrant qorma, an Awadhi dish, indeed to die for. One of the finest royal mutton recipes loaded with rich Mughlai flavours to feast on together with your family. I have mentioned a very easy method how to make this exotic delicacy.

Ingredients for making the Mutton Korma

To make mutton korma we need

• 1 kg Lamb or Goat Meat (mutton on bone) cut in pieces.
• 3 Onions large size, finely Sliced or 3/4 cup of brown fried onions
• 250 gms Yogurt whisked well
• 1 tbsp Coriander powder
• 1 tbsp Ginger paste
• 1 tbsp Garlic paste
• 3/4 tbsp Kashmiri red chili powder
• Few drops of Kewda essence
• A pinch of saffron soaked in 3 tablespoons of warm milk
• 1/4 tsp Nutmeg powder
• 1/4 tsp Mace powder
• 7 tbsp Ghee
• 450 ml Water

Whole spices to dry roast

• 1.5 inch Cinnamon stick
• 4-5 Green cardamom
• 6-8 Cloves
• 6-8 Black peppercorn
• 1 tsp Poppy seeds
• 10 Cashew nuts
• 2 Black cardamom

Method of making the mutton korma

Preparation of mutton korma recipe

• Soak a pinch of saffron in 2-3 tablespoons of milk and keep it aside.
• Dry roast the cashew nuts poppy seeds and whole spices
• Heat 5 tbsps of oil in pan. Then, add 3 large finely sliced onion.
• Fry them until golden brown and crisp. Do not over brown them as it might give the bitter to korma.
• Take the onions out onto a plate. You can use the remaining oil with ghee to make korma
• Once the brown onions are done, then in a blender, add all the dry roasted ingredients along with brown onions.
• Now blend it to make a smooth paste. Set it aside

Making of mutton korma

• Now heat 5 tbsp ghee in a handi, Add mutton pieces and fry until they sear to nice golden brown.
• Take the mutton pieces out and reserve.Add remaining ghee in the handi to sauté the mutton pieces.
• Now add ginger paste and garlic paste and fry well for 2-3 minutes.Then ground masala-onion paste, coriander powder and red chili powder, mix well.
• Add whisked yogurt and stir until well blended. Cook for 3-4 minutes or until oil starts oozing out.
• Then add fried mutton pieces, salt and 450 ml of water.
• Cover the handi and cook until mutton is just tender. Then, add saffron milk, kewda essence, mace and nutmeg powder and mix.
• Fragrant mutton korma is ready, serve hot with poring more desi ghee on the top along with butter naan/ roti or paratha. Best goes with zaafrani pulao as well.

Please Note

• Traditionally mutton korma is made in copper handi, deg or Lagan.
• You can make mutton korma in oil instead of ghee or use a mix of oil and thee both.

“The chunks of chicken in a rich and aromatic white based gravy” is mostly served. The white gravy is made with curd, cashew nut and poppy seeds paste, flavored with subtle spices which are not commonly used in normal dishes.this is one of the most delicious chicken dish in most of the subcontinent in India.

Ingredients for making the Murgh Rezala

• 10-12 Cashew nuts
• 2 tbsp Poppy seeds
• 1 kg Chicken (Curry Cut)
• 1 tsp Ginger paste
• 1 tsp Garlic paste
• 1 cup Yogurt
• 2 tbsp Oil
• 3 tbsp Ghee
• 3-4 Cloves
• 6-8 Black pepper corns
• 2 inch Cinnamon
• 2 Green cardamom
• 2 Black cardamom
• 4-5 Dry red chilies
• 1 tsp White pepper powder
• Salt to taste
• 1 tsp Red chilli powder (Not added traditionally)
• 1 tsp Garam masala powder
• 1/2 cup Onion paste
• 2 tbsp Ghee
• 2-3 drops Kewra essence
• 1 pinch Saffron (Soaked in 1 tbsp milk)

Method of making the Murgh Rezala

• Soak cashew nuts and poppy seeds in warm water for 10 minutes.
• Make a smooth paste in a blender.
• Mix chicken, ginger paste, garlic paste and yogurt in a bowl and marinate for an hour.
• Heat ghee and oil in a pan.When the ghee is hot, add cloves, black peppercorns, cinnamon, green cardamom, black cardamom and dry red chilies.Fry for 20 seconds.
• Pick chicken pieces from the marinade and fry on high heat for 4-5 minutes.
• Add the remaining marinade, cashew nut and poppy seeds paste, white pepper powder, salt, red chilli powder and garam masala powder in the pan.
• Add the onion paste and 1 cup water.Cover the pan and cook on low heat for 40-50 minutes.
• Add ghee and kewra essence and mix well.Garnish with saffron soaked in milk
• Serve hot with rice, but best goes with Rumali/ Roomali roti.

Notes

Traditionally, red chilli powder was not added to the Rezala Gravy. But I like the taste and colour it gives to this curry. You can choose to skip it. You can add green chilli paste instead.This Rezala Curry was traditionally made with Mutton. But I like to make it with chicken and sometimes with eggs even.You can increase or decrease the amount of gravy as per your preference. I assured you you will definitely like this and your guest will surly praised your cooking passion 👍.

Pizza Margherita is a typical Neapolitan pizza, made with San Marzano tomatoes, mozzarella cheese, fresh basil, salt and extra-virgin olive oil. Traditionally, it is made with fior di latte rather than buffalo mozzarella.

Ingredients for making Pizza dough

Homemade Pizza Dough

• 2 and 1/2 cups (300 grams) unbleached all-purpose flour
• 1 teaspoon granulated sugar
• 1/2 tsp active yeast
• 3/4 teaspoon kosher salt
• 7 ounces warm water (105 degrees F – 115 degrees F)
• 1 tablespoon extra virgin olive oil
• 2 tablespoons semolina or all-purpose flour, for the pizza peel (divided)

Method of making Pizza Sauce

•  1 cup pureed or crushed San Marzano (or Italian plum) canned tomatoes
•  2-3 fresh garlic cloves, minced with a garlic press
•  1 teaspoon extra virgin olive oil, plus more for drizzling
•  1/4 teaspoon freshly ground black pepper
•  2-3 large pinches of kosher salt

Toppings for the Pizza

• 2 – 3 tablespoons finely grated parmigiano-reggiano cheese, plus more for serving
• 7 ounces fresh mozzarella cheese, cut into 1/2-inch cubes (*preferably fresh mozzarella not packed in water)
• 5 – 6 large fresh basil leaves, plus more for garnishing
• crushed dried red pepper flakes (optional)

Method of making the pizza

1. Prepare Pizza Dough -In a medium bowl, whisk together the all-purpose flour, sugar, yeast and salt. Add the warm water and olive oil, and stir the mixture with a wooden spoon until the dough just begins to come together. It will seem shaggy and dry, but don’t worry.
2. Scrape the dough onto a well-floured counter top and knead the dough for three minutes. It should quickly come together and begin to get sticky. Dust the dough with flour as needed (sometimes I will have to do this 2 to 3 times, depending on humidity levels) – it should be slightly tacky, but should not be sticking to your counter top. After three minutes, the dough should be smooth, slightly elastic, and tacky. Lightly grease a large mixing bowl with olive oil, and place the dough into the bowl.
3. Cover the bowl with a kitchen towel (or plastic wrap) and allow the dough to rise in a warm, dry area of your kitchen for 2 hours or until the dough has doubled in size. If your kitchen is very cold, one great tip that I do all the time is to heat a large heatproof measuring cup of water in the microwave for 2-3 minutes. This creates a nice warm environment and I’ll immediately remove the cup and place the bowl with the dough in the microwave until it has risen.
4. Preheat Oven and Pizza Stone– Place the pizza stone on the center (or top third) rack of your oven, and preheat the oven and pizza stone to 550 degrees Fahrenheit (for at least 30-45 minutes). If your oven does not go up to 550 degrees, heat it to the absolute maximum temperature that it can go. If it can heat to higher than 550 degrees Fahrenheit, even better!
5. As the oven is preheating, assemble the ingredients. In a small bowl, stir together the pureed tomatoes, minced garlic, extra virgin olive oil, pepper, and salt. Set aside another small bowl with the cubed mozzarella cheese (pat the cheese with a paper towel to remove any excess moisture). Set aside the basil leaves and grated parmigiano-reggiano cheese for easy grabbing.
6. Separate the dough into two equal-sized portions. It will deflate slightly, but that is OK. Place the dough on a large plate or floured counter top, cover gently with plastic wrap, and allow the dough to rest for 5 to 10 minutes.
7. Assemble the Pizza – Sprinkle the pizza peel (alternatively, you can use the back of a baking sheet – but it will be harder!) with a tablespoon of semolina. Gently stretch one ball of pizza dough into roughly a 10-inch circle (don’t worry if its not perfectly uniform). If the dough springs back or is too elastic, allow it to rest for an additional five minutes. The edges of the dough can be slightly thicker, but make sure the center of the dough is thin (you should be able to see some light through it if you held it up). Gently transfer the dough onto the semolina-dusted pizza peel or baking sheet.
8. Drizzle or brush the dough lightly with olive oil (teaspoon or so). Using a large spoon, add roughly 1/2 cup of the tomato sauce onto the pizza dough, leaving a 1/2-inch or 3/4-inch border on all sides. Use the back of the spoon to spread it evenly and thinly. Sprinkle a tablespoon of parmigiano-reggiano cheese onto the pizza sauce. Add half of the cubed mozzarella, distributing it evenly over the entire pizza. Using your hands, tear a few large basil leaves, and sprinkle the basil over the pizza. At this point, I’ll occasionally stretch the sides of the dough out a bit to make it even thinner. Gently slide the pizza from the peel onto the heated baking stone. Bake for 7 to 8 minutes, or until the crust is golden and the cheese is bubbling and caramelized and the edges of the pizza are golden brown. Remove the pizza carefully from the oven with the pizza peel, transfer to a wooden cutting board or foil, drizzle the top with olive oil, some grated parmigiano-reggiano cheese, and chiffonade of fresh basil. Slice and serve immediately and/or prepare the second pizza.
9. If you’re serving two pizzas at once, I recommend placing the cooked pizza on a separate baking sheet while you prepare the other pizza. In the last few minutes of cooking, place the prepared pizza into the oven (on a rack below the pizza stone) so that it is extra hot for serving. Otherwise, I recommend serving one pizza fresh out of the oven, keeping the oven hot, and preparing the second pizza after people have gone through the first one! The pizza will taste great either way, but it is at its prime within minutes out of the oven!.

This is simple way to make a pizza dough with just 6 ingredients and no fancy flours required (I’ve included instructions for using all-purpose or bread flour), this pizza crust requires just one bowl (no stand mixer, though you can use one if you’d like), about 3 seconds of kneading, and just 30 minutes to rise. You will enjoy this exercise with your kids as well, they also love to be a part of it.

Ingredients for making the Pizza Dough

• 2-2 1/3 cups all-purpose flour OR bread flour divided (250-295g)
• 1 packet instant yeast (2 1/4 teaspoon)
• 1 1/2 teaspoons sugar
• 3/4 teaspoon salt
• 1/8-1/4 teaspoon garlic powder and/or dried basil leavesoptional
• 2 Tablespoons olive oil + additional
• 3/4 cup warm water (175ml)

Method to follow for making the dough

• Combine 1 cup (125g) of flour, instant yeast, sugar, and salt in a large bowl. If desired, add garlic powder and dried basil at this point as well.
• Add olive oil and warm water and use a wooden spoon to stir well very well.
• Gradually add another 1 cup (125g) of flour. Add any additional flour as needed (I’ve found that sometimes I need as much as an additional 1/3 cup), stirring until the dough is forming into a cohesive, elastic ball and is beginning to pull away from the sides of the bowl The dough will still be slightly sticky but still should be manageable with your hands.
• Drizzle a separate, large, clean bowl generously with olive oil and use a pastry brush to brush up the sides of the bowl.
• Lightly dust your hands with flour and form your pizza dough into a round ball and transfer to your olive oil-brushed bowl. Use your hands to roll the pizza dough along the inside of the bowl until it is coated in olive oil, then cover the bowl tightly with plastic wrap and place it in a warm place.
• Allow dough to rise for 30 minutes or until doubled in size. If you intend to bake this dough into a pizza, I also recommend preheating your oven to 425F (215C) at this point so that it will have reached temperature once your pizza is ready to bake.
• Once the dough has risen, use your hands to gently deflate it and transfer to a lightly floured surface and knead briefly until smooth (about 3-5 times).
• Use either your hands or a rolling pin to work the dough into 12″ circle.
• Transfer dough to a parchment paper lined pizza pan and either pinch the edges or fold them over to form a crust.
• Drizzle additional olive oil (about a Tablespoon) over the top of the pizza and use your pastry brush to brush the entire surface of the pizza (including the crust) with olive oil.
• Use a fork to poke holes all over the center of the pizza to keep the dough from bubbling up in the oven.
• Add desired toppings and bake in a 425F (215C) preheated oven for 13-15 minutes or until toppings are golden brown. Slice and serve.

Please Note

I have found that all-purpose flour yields a softer crust while bread flour gives a slightly crispier exterior. proofed the yeast first with the 3/4 cup warm water, which is what I would recommend, while others have just mixed it into the dough as instructed. your water should be between 105-115F (40-46C). I usually just use warm tap water but do make sure that your water isn’t too hot or it will kill your yeast!