There are many kinds of grains and flours out there you can use to make your pizza dough. Here is one option more: maida dough!
Maida flour is a kind of white flour that comes from India. As such, you could say this dough has a nice Indian touch, thanks to the use of traditional ingredients from that area. Thanks to the way it’s processed, it’s commonly used for baking and food such as flatbread and pizza. That’s why we have decided to give you a recipe using this kind of flour, it’s great for pizza!
All in all, this recipe is a variation of our homemade pizza dough recipe. If you don’t have access to maida flour, you may want to consider using that recipe instead.
Maida Pizza Dough
- 2 cups maida flour
- 1/2 teaspoons active dry yeast
- 1 cup warm water
- 1 tablespoon sugar
- 2 tablespoons olive oil
- 1 teaspoon salt
- Warm the water slightly, don’t boil it. It’s important it’s warm, but it’s not necessary for it to be boiling hot.
- Mix the yeast into the water, make sure it’s well dissolved.
- In a separate bowl, pour the flour, the salt and the water. Mix with a spoon until the water incorporates into the flour, forming the dough.
- Cover your hands and a flat surface with flour, to make sure the dough won’t stick to your hands or to the surface you’ll be working on. Take the dough out of the bowl and knead the dough until it reaches the ideal consistency – not too dry, not too wet. It needs to be malleable but it also can’t be so wet it sticks to everything.
- Put the dough back into the bowl and pour the oil into it. Just like you did with the water, mix the dough and the olive oil until the oil has incorporated into the dough, and knead again, until the dough absorbs the oil. It may be a good idea to cover your hands and the surface with flour before kneading the dough.
- Make a ball with the dough and cut it in half. Put it aside to let it ferment for at least four hours. The dough may grow, but if it doesn’t, it simply means it won’t be as malleable as it could be, it doesn’t mean you can’t use it.
- Knead the dough again. If you’re not going to use it soon, wrap it with plastic wrap and put in the freezer. It’ll last for quite some time.