We all love a good pizza, don’t we?

A good pizza for me is all about the base. It should be beautifully airy yet chewy in the inside and crispy outside. But achieving such crust is very difficult in our homes.

Fear not guys, I’ve come up with a few tricks which will give you an excellent crust without any fancy equipment.

Let’s start off by making a simple dough

You’ll need

You’ll need
• 2.5 cups Flour
• 1/2 tsp Yeast
• 2 tsp Cream
• 2 tsp Butter
• 3 tsp Sugar
• 1/2 tsp Salt
• About 3/4 cups Water

Let’s make
1. First sift together flour, salt and yeast. Warm the water and dissolve your sugar and cream in it. Add it to the flour and make a fairly sticky dough ball. At this stage, the dough should be sticking to your hands.

2. Now on a flat surface throw the dough and knead with all your force for 5 minutes. Stretch and knead it. After 5 minutes, throw in soft butter and further knead for 5 minutes. Knead until the dough is smooth and springy. The dough should be very slightly sticking to your hands.

3. Let the dough rise for an hour then punch out the air and place this dough in a glass container or a ceramic container and put it in the coldest part of the fridge for 4-6 days to cold ferment.

Now to cook the base

1. Once the dough has risen and developed insane flavors, take it out of the fridge and divide the dough in two halves and using your fingers spread the dough in buttered pizza tins. You can use thalis too. The dough should be about a centimeter thick at this stage. Cover and let the base rise for 30 mins in a warm spot.

2. Once your base is risen, cook it on top rack of oven at 180°C until lightly golden on top. Flip the base and cook the bottom until it’s golden and crispy too. You’ve now ensured that the base is cooked to perfection.

3. Now you can top your base with your favorite toppings and cook at 200°C until the cheese is melted.

4. There it is. Enjoy your perfect homemade pizza.

For the Sauce

Take 5 to 6 juicy ripe tomatoes in a tray. Throw in half a bulb of garlic, a tbsp of olive oil, 2 to 3 bay leaves and roast at 200 degrees until the tomatoes are nice and roasted. After the tomatoes are cooled, remove skin from the roasted garlic, bay leaf and blitz everything to a smooth puree. Take this puree in a sauce pan and reduce on medium flame until you get a nice sauce like consistency. Season with salt, dried oregano and a bit of sugar. You can even add little ketchup for extra tomato flavor and Kashmiri chili powder to get more red color in the sauce. Finish the sauce with fresh chopped basil.