Mrlethod 1 : Combine yeast, warm water and salt in a bowl. Mix well. Add flour, herbs and make dough.

Knead till it's smooth. (AT THIS POINT, YOU CAN COVER AND LEAVE THE DOUGH ASIDE FOR ABOUT HALF AN HOUR IN WARM PLACE TO RISE) Divide it into 4 parts.

Roll thin using dusting. Apply oil in medium size pizza tray. Place pizza base on it. Adjust the size to the plate.

Make cuts on the base. Prepare all 4 likewise.Combine garlic and 3 tbsp oil in a bowl. Apply it on the bases. Cover and rest them aside for an hour or more or till they puff (SKIP THIS IF YOU ALREADY RESTED THE DOUGH FOR RISING BEFORE ROLLING).

Preheat oven at 200c (full oven and grill). Apply 3-4 tbsp sauce on each base. Sprinkle toppings. Grate cheese. Sprinkle chilli flakes. Place the plate in the middle rake till pizza puffs, the cheese melts completely and gets brown spots on cheese. (PUT ONLY ONE PLATE AT A TIME SO THAT IT GETS EVEN AND ENOUGH HEAT FOR PERFECT BAKING)

This is how the soft base base pizza looks like when cooked well. Notice the bubbles on the pizza base. That indicates how well it has puffed

For crisp base : bake pizza base (15 min, 180c pre-heated oven) once it has rested and puffed. Then apply sauce and do the rest of the procedure. Bake again as normal.

For very thick base: roll them thick and follow the normal process.

For the regular base that is not too soft nor too crisp : Bake at 200c preheated oven (just the bottom heat) for 20 min on the middle rack. Then change the mode to top-bottom heat with grill and bake for another 3-5 min or until you get the brown spots on the cheese. This way, your crust will be baked exactly like pro!

Method 2 for pizza base: This is the Domino's style of making pizza base. It uses very little amount of yeast and hence it takes at least 24 hours for the dough to ferment. For the same reason, the dough is refrigerated during the process of fermentation. The advantage of this method are..1. The dough does not smell and taste of yeast. 2. You are consuming less yeast. 3. You are saving on yeast.

Also add the garlic powder, milk powder and salt. Combine with a whisk. Add the yeast water. Combine everything and make dough. You may add some more water. The dough should be sticky and slimy.

Now you need to knead and work on the dough for about 5 min. Rub it with your palm against the surface, slam it and so. The dough will get less sticky and smooth. Add melted butter and knead again till it is smooth and non-sticky.

Brush an airtight container with some oil. Apply oil all over the dough as well. Put the dough in the container, close it tight and place it in the refrigerator for the next 24 hours. You will see that it has risen to double or even more than the original size.

Take a medium size pizza tray, brush it with oil. Place a dough ball in the centre of the tray. Start spreading the dough with with your fingers. Ensure even spreading to maintain the same thickness all over. Use dusting on the top surface as and when required (as little as possible). Do this till the entire plate is covered with the dough. Make some holes in the dough using fork or knife.

Apply pizza sauce all over the base. Grate some mozerella all over the base. Place the topping. Grate some more mozerella over the topping. And it's ready to bake! (Grating cheese before the topping helps to hold the topping very well and it also gives you the cheese pull as you lift up a slice. It does not use double amount of cheese as you'll need to grate very little cheese over the topping.)

PUT ONLY ONE PLATE AT A TIME IN THE OVEN SO THAT IT GETS EVEN AND ENOUGH HEAT FOR PERFECT BAKING. Bake at 200c preheated oven (just the bottom heat) for 20 min on the middle rack, IN THE CENTRE. Then change the mode to top-bottom heat with grill and bake for another 3-5 min or until you get the brown spots on the cheese. This way, your crust will be baked exactly like pro!

Tips :1. use mozzarella, and no other cheese. 2. It's important to bake pizza at high temperatures or else cheese will get over cooked and start releasing oil. 3. Let pizza cool down for minimum 5 minutes before you cut it. This way the cheese and the topping sets well and doesn't slide away while you are cutting. 4. If you like spicy pizza, make your sauce extra spicy by adding more Chilli sauce. The spiciness gets balanced due to toppings and cheese.

5. kabuzi and Jalopino are the two types of chillies that go really well with pizza. 6. Keep the sauce a bit more on sweeter side. 7. Baking needs a lot of perfection as the entire taste of pizza relies on the right baking. So do not leave it unattended.

8. It is important to bake only one pizza at a time, big or small. If you put as many plates as fits in the oven, none of them get even heating as well as enough heat. Hence, all the pizza will not bake perfectly- one will be crisp, the other will be too soft and another may be risen unevenly. Keeping the plate in the centre is also important..that way the tray will be in the heating coil ailment area.

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