Firstly add 2 cups of maida.

Also add salt to taste and 3 tbsp of oil, sugar, instant yeast.

Combine by hand or with the dough hook on low speed for a minute.

Also add water as required and knead for 5 minutes.

Knead till the dough is soft, smooth and elastic. and also bounces back when pressed. if not, knead another 5 minutes.

Tuck the dough and form to a ball. place in a large mixing bowl.

Also grease the bowl with olive oil to prevent dough from sticking to bowl.

Now cover the bowl tightly with cling wrap or plastic wrap.

And allow to rest and rise in a warm place for about 1 hours.

Dough has raised and doubled in size indicating well fermented.

Punch the dough with fist to release down the air.

Divide the dough into 2 balls and tuck them.

Place the dough on dusted pizza plate or tray. alternatively use cornmeal for more crunchy texture.

Flatten the dough by stretching with both hands.

Further, leaving a cm or more and create a dent. this helps the crust to fluff slightly.

Then prick with centre of dough with the help of fork to prevent pizza base from fluffing up like chapati.

Furthermore, spread pizza sauce generously leaving the sides slightly.

Also top with onions and capsicum.

Then spread generous amount of grated mozzarella cheese over the base.

Also sprinkle some mixed herbs or oregano.

Further, bake in a preheated oven at 250 degree celsius for about 12 – 15 minutes.

Immediately slice the pizza.

Finally, serve veg pizza hot with chilli flakes and oregano on top.