OM SAI CLASSES
SEEMA PATIL
9325294757
9850746889
PIZZA COURSE
IF U LOST U R NOTES U HAVE TO PAY FULL
FEES FOR NEW COPY
MAKING DOUGH
1. TAKE YEAST ADD WATER, PINCH MAIDA, PINCH SUGAR AND KEEP FOR 10 MIN
2. ADD ALL THE REMAINING INGREDIENTS OF RECEIPE
3. ADD ACTIVATED YEAST TO ABOVE INGREDIENTS AND MAKE DOUGH
4. KEEP THE DOUGH IN A BOWL ,COVERED WITH NAPKIN,TILL IT DOUBLES
5. REMOVE AIR
6. ROLL PIZZA BASE
7. PRICK WITH FORK
8. KEEP FOR 10 MIN
9. BAKE AT 220 C AS SHOWN
10. APPL SAUCE, CHEESE, TOPPING, OREGANO,CHILLI FLAKES
11. AGAIN BAKE
TYPES OF PIZZA DOUGH
1)REGULAR PIZZA BASE
YEAST=1 TSP
LUKEWARM WATER
SUGAR=2 TSP
OIL=1 TSP
SALT=1 TSP
MAIDA=2 C
2)THIN CRUST PIZZA BASE ( 2 BASE)
MAIDA=2 C
YEAST=1 TSP
SUGAR=1 TSP
SALT=1/2 TSP
SEMOLINA=2 TBSP
OIL= 1 TBSP
LUKE WARM WATER
3)WHOLE WHEAT PIZZA
INGREDIENTS
WHEAT FLOUR- 1 C
WARM WATER
OIL-1 TBSP
MIXED HERB – 1/2 TBSP
SUGAR-1/2 TSP
SALT-1/2 TSP
YEAST-1/2 TSP
4)GARLIC STICK
YEAST-1/2 TSP
, WARM WATER ½ C
SUGAR-1 TSP
MAIDA-1 ¼ C
CHOPPED GARLIC-1/2 TBSP
GARLIC PD-1/2 TSP
SALT-1/2 TSP
OIL-1 TBSP
ORIGANO-1/2 TSP
METHOD
MAKE A DOUGH AS SHOWN THAN
1. NOW ROLL INTO ROTI
2. SPREAD CHEESE,ORIGANO,CHILLY FLAKES
3. NOW FOLD IT
4. PUT CUTS LENGHWISE
5. APPLY BUTTER AND MIX HERB,KEEP FOR 10 MIN
6. BAKE FOR 220 C
5)PIZZA SAUCE
INGREDIENTS
TOMATOES= 4 LARGE
OLIVE OIL=1 TBSP
BAY LEAVES=2
BLA CK PEPPERCORN=4
CHOPPED GARLIC=1 ½ TSP
ONIONS VERY FINE CHOPPED =1/2 C
TOMATO KETCHUP=4TBSP
SUGAR= 1 TSP
CHILLI PD=1/2 TSP
SALT TO TASTE
OREGANO=1 TSP
METHOD
1. BOIL TOMATOES ,REMOVE SKIN AND MAKE PASTE
2. TAKE OIL ADD TEJPATTA, BLACK PEPPERCORN
3. NOW ADD OINION AND GARLIC AND SAUTE
4. NOW ADD TOMATO PUREE AND COOK FOR 7 MIN
5. NOW ADD SALT,SUGAR, CHILLI PD, ORIGANO, KETCHUP,CHILLY FLAKES
6. COOK FOR FEW MIN
6)TYPES OF PIZZA BASE
CHEESE BURST PIZZA BASE
METHOD
1. MAKE TWO VERY THIN PIZZA BASE
2. APPLY CHEESE SPREAD , PROCESSED CHEESE,MOZRELLA AND SLICE CHEESE.ON ONE OF THE
BASE NOW PUT SECOND PIZZA BASE ON IT AND PRICK WITH RK NOW SEAL THE CORNERS AND
LITTLE FOLD THE CORNERS OF PIZZA TO FORM CAVITY.
7) PAN PIZZA BASE
ROLL PIZZA BASE
PUT ON PLATE
FOLD THE SIDES
PRICK THE PIZZA BASE
8)THIN CRUST PIZZA BASE
MAKE A THIN ROTI FOR BASE
PRICK WITH FORK
9)TANDOORI PIZZA TOPPINGS
MARINATION
1. PANEER-1 C
2. CURD-1/4 C
3. R.C.P-1/2 TSP
4. KASURI METHI-1/4 TSP
5. G.G.PASTE-1 TSP
6. GARAM MASALA-1 TSP
7. COLOUR
METHOD
1. MIX EVERYTHING OF MARINATE
2. HEAT OIL ADD MARINATED PANEER AND FRY IT
10)GARLIC BREAD
BREAD LOAF=1
GARLIC CHOPPED=1 /2 TBSP
GARLIC PD= 1 TSP
BUTTER=2 TBSP
OLIVE OIL=2 TBSP
PARSLEY=2 TBSP
MOZZRELLA
PROCESSED CHEESE
METHOD
1. ADD OLIVE OIL,GARLIC,PARSLEY,GARLIC PD AND BUTTER
2. CUT THE BREAD HORIZONTALLY
3. APPLY ABOVE PASTE ON BREAD AND TOPPED WITH CHEESE
4. SPRINKLE ORIGANO AND CHILLY FLAKES
5. BAKE IT
11) PIBOZZA
PIZZA DOUGH
ORIGANO
CHEESE
CHILLY FLAKES
PIZZA SAUCE
MOZELLA CHEESE
FIRST MAKE SMALL ROUNDS
APPLY PIZZA SAUCE, ,CHEESE,ORIGANO,CHILLI FLAKES AND MAKE A BALL
KEEP ALL BALLS,KEEP FOR 10 MIN
BAKE IT
NOW ADD CHHESE,ONION SLICE,ORIGANO ,CHILLI FLAKES
POUR MELTED BUTTER
BAKE AT 220 C
12) DESSERT PIZZA
PIZZA BASE DOUGH
NUTELLA
CHEESE
DRY FRUITS
METHOD
1. BAKE PIZZA BASE FOR 7 MIN
2. APPLY NUTELLA
3. AND DRY FRUITS
4. BAKE FOR 1 MIN
5. PUT CHEESE
13)CALZONE POCKETS
STUFFING
HEAT OIL IN PAN
ADD 1TBSP GINGER AND GARLIC THAN SAUTE IT ,
THAN ADD 1 ONION CHOPPED SAUTE FOR FEW MORE MIN
THAN ADD 125 GM OF SMALL CUBE OF PANEER AND 125 GM CRUMBELLED PANEER.
ADD SALT1/4 TSP.CHILLI PD ,2 TBSP KETCHUP AND 4 TBSP PIZZA SAUCE. ADD OREGANOAND
CHILLI FLAKES.
METHOD
1. MAKE SMALL ROTI OF PIZZA DOUGH
2. APPLY CHEESE SPREAD, STUFFING,ONION CUBES, CHEESE, ORIGANO, CHILLY FLAKES
3. GIVE CUTS
4. FOLD IT AND KEEP FOR 10 MIN
5. BAKE IT
12)BUNNIZA
BREAD-1 LOAF
CHEESE SLICE
MOZELLA CHEESE
CHOPPED ONION OR CHOPPED SPRING ONION
BUTTER-1/3 C ,MELTED
ORIGANO
CHILLY FLAKES
ROSEMERRY
CUT THE LOAF AS SHOWN
NOW PUT CHEESE SLICE AND MOZELLA INBETWEEN
MIX ONION,BUTTER,ORIGANO,CHILLI FLAKES,ROSEMERRY AND POUR IN GAPS
COVER IN ALMUNIUM FOIL
BAKE AT 200 C
7)STROMBOLI
STRIP OF CHEESE
STRIP OF PANEER
PIZZA SAUCE=2-3 TBSP
ONION RINGS-1
CAPSICUM RINGS-1
MIXED HERB-2 TBSP
CHILLI FLAKES-1 TSP
PIZZA DOUGH
METHOD
MAKE A RECTANGLE SHAPE PIZZA SHEET
PUT THE STUFFING IN THE CENTRE
THAN APPLY PIZZA SAUCE, THAN PANEER STRIPS,CHEESE STRIP, ONION AND CAPSICUM RINGS THAN
AGAIN PUT SLICE OF CHEESE.
FINALLY SPRINKLE MIX HERBS AND CHILLI FLAKES
FOLD FROM BOTH SIDES
8
11)
GARLIC BREAD
) STUFFED PIZZA
STUFFING
GARLIC CHOPPED=1 TBSP
CHOPPED CAPSICUM=1 C
CRUSHED CORN=1/2 C
ONION CHOPPED=1/2 C
PANEER CRUMBELED=1/2 C
CHEESE =3/4 C
OREGANO,PEPPER AND CHILLI FLAKES
TAKE 2-3 TBSP OIL IN A PAN ADD GARLIC CHOPPED,SAUTE IT ADD ONION SAUTE IT ADD CAPSICUM AND
CRUSHED CORN SAUTE IT THAN ADD REMAINING THINGS EXCEPT CHEESE.
COOL IT AND ADD CHEESE
NOW MAKE A THICK ROTI OF PIZZA DOUGH ADD STUFFING AND CLOSE IT BY ALL SIDES REST FOR 10
MIN THAN MAKE A PARATHA BY PRESSING BY HANDS LIGHTLY .SPRINKLE MIX HERB AND FLAKES ON
BOTH SIDE OF PARATHA AND ROLL IT BY ROLLING PILL NOW ROAST IT ON TAVA FROM BOTH SIDE AT
MEDIUM FLAME BY APPLYING BUTTER.
PIZZA POCKET
PIZZA DOUGH
SPICE MIX OR MIX HERB
PANEER=250 GM
GINGER GARLIC=1 TBSP
ONION CHOPPED=1
CHILLI PD= ½ TSP
KETCHUP=3 TBSP
PIZZA SAUCE=6 TBSP
CHEESE
STUFFING
HEAT OIL IN PAN ADD GINGER AND GARLIC THAN SAUTE IT , THAN ADD ONION CHOPPED SAUTE FOR
FEW MORE MIN THAN ADD 125 GM OF SMALL CUBE OF PANEER AND 125 GM CRUMBELLED
PANEER.ADD SALT.CHILLI PD ,KETCHUP AND PIZZA SAUCE. ADD OREGANOAND CHILLI FLAKES.
MAKE A SQUARE ROTI OF PIZZA DOUGH APPLY CHEESE SPREAD AND PIZZA SAUCE SPRINKLE THE SPICE
MIX PUT STUFFING AND SEAL THE CORNER
DIP POCKETS IN MAIDA SLURRY AND ROLL INTO BREAD CRUMS.DEEP FRY IT.
