Tawa pizza recipe without yeast | How to make pizza without oven

By Swasthi's Recipes · 90 min

Ingredients

Instructions

1. Warm the water to about 40–43 °C (105–110 °F), add the yeast and sugar, and let it stand 10 to 12 minutes; it is ready when it turns frothy (discard and restart if it does not).
2. Add flour, salt and oil, mix into a soft dough (adding water if needed), then knead 5 to 6 minutes until soft and elastic.
3. Oil the dough and bowl, cover, and let it rise at 26–32 °C (80–90 °F) until doubled or tripled, 1 to 4 hours.
4. Punch the dough down, divide it into portions, shape into balls, and knead briefly.
5. Make the sauce: sauté garlic in oil, add chilli flakes, then tomatoes, salt and sugar, and cook partly covered until thick and spreadable; add herbs and pepper, then cool.
6. Bring vegetables to room temperature, rinse and slice them, drain any olives, and grate the cheese.
7. Preheat the oven to 220–240 °C (470 °F) for at least 25 to 30 minutes with a baking tray or cast iron pan inside.
8. Dust the hot tray with cornmeal, place the dough on it, add a few drops of oil, and stretch to a 9-inch thin base, thicker at the edges.
9. Spread the sauce leaving about 1/4 inch at the edges, add cheese, vegetables, then herbs and chilli flakes, and top with a little more cheese.
10. Place the tray on the hot tray in the oven and bake 10 to 12 minutes until the base is crisp and golden and the cheese turns slightly golden; if not, move to the top rack for 1 to 2 minutes.
11. For a thick crust: stretch the dough to about 1/8 inch with thicker edges, prick 8 to 9 times with a fork, bake plain 5 to 7 minutes, then add toppings and bake 8 to 10 minutes.

Summarized from Swasthi's Recipes's video. Watch it for the details.

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