Mix flour, yeast and water and combine to form a dough. No need to knead it just combine to a dough. Let it ferment over-night or for atleast 6-8 hours in a warm place.
Do remember grease and cling wrap the bowl.
In the bowl of your stand-mixer, add in salt, flour, sugar, olive oil, yeast dissolved in water and the pre-fermented biga.
Let this mix on slow speed for 2 mins and then on high speed for 6-8 mins. In all a total of 8-10 mins.
Allow this to ferment in a greased bowl covered with a cling wrap for 40-60 mins.
Once fermented divide it into 4 equal parts and shape each of them into a circular shape.
Roll it like the way we roll chapati or roti.
Prick it with fork and place it on a heated heavy bottomed tawa.
Cook this for 5-6 mins on med flame. Lift it with a spatula to check if it is cooked and if it is then flip it to the other side.
On the now top side apply pizza sauce and assorted veggies of your choice. I have used tri-coloured peppers, onion, mushroom, paneer and olives. Sprinkle with lots of mozarella cheese and a dash of oregano, mixed herbs and fresh rosemary.
Cover it with a lid and cook for another 5 mins until the cheese has melted and the base has cooked too.
Serve it hot with salt and red chilli flakes.
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