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We are back with another new episode of Better than the Best. It’s time to make the Domino’s Indi Tandoori Paneer Pizza BETTER!
Comment down how you’d rate the Domino’s Pizza and don’t forget to try out the “Better than the best” version at your home. Here’s the recipe 👇
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Domino’s Indi Tandoori Paneer Pizza Recipe:
Pizza Dough:
Water - ¾ Cup
Yeast - ½ tsp
Sugar - 1 tbsp
Salt - 1 tsp
Olive Oil - 2 tbsp
Milk Powder - 1 tbsp
Baking Powder - A Pinch
Maida - 2 Cups
Fine Semolina - 2 tbsp
Pizza Sauce:
Tomato (ripe) - 6 nos
Onion - 1 no
Garlic - 6 cloves
Tomato Ketchup - ¼ Cup
Salt - ½ tsp
Sugar - 1 tbsp
Black Pepper Powder - ½ tsp
Kashmiri Chilli Powder - ¾ tsp
Dried Mixed Herbs - 1 tsp
Basil Leaves (fresh) - A Few Nos
Olive Oil - 3 tbsp
Mint Sauce:
Oil (Cold) - ¼ Cup
Milk (Cold) - ¼ Cup
Mint Leaves - ½ Cup
Coriander Leaves - ½ Cup
Lemon Juice - ½ no.
Garlic - 1 nos
Ginger - ¼ Inch
Green Chilli - ½ no.
Chaat Masala - ½ tsp
Salt - ¼ tsp
Sugar - 2 tsp
Paneer:
Paneer (large dices) - 200 gms
Mustard Oil - 1 tbsp
Kashmiri Red Chilli Powder - 1 tsp
Ginger Garlic Paste - ½ tsp
Salt - ¼ tsp
Hung Curd - 3 tbsp
Besan - 1 tsp
Cumin Powder - ¼ tsp
Coriander Powder - ¼ tsp
Garam Masala - ¼ tsp
Kasuri Methi (powdered) - ¼ tsp
Lemon Juice - 1 tsp
Chaat Masala - ½ tsp + A pinch
Butter (melted) - 1 tsp
Cheese:
Mozzarella Cheese (grated) - 200 gms
Cheddar Cheese (grated) - 200 gms
Toppings:
Capsicum (sliced) - ½ no.
Red Paprika (sliced) - A few Slices
For the crust:
Salted Butter (melted) - 2 tbsp
Garlic (grated) - 1 no
Cooking Instructions:
For the Pizza Dough:
1. Bloom the yeast in the water with sugar for 10 mins.
2. In another bowl, combine all the dry ingredients. Add the yeast water and knead well. Pour the oil as well and continue mixing until the dough is smooth. It will take about 10 mins.
3. Divide the dough into 2 portions and place in a container, cover tightly with plastic wrap and refrigerate over night.
4. Take the dough our 2 hours before preparation.
5. For the Pizza Sauce: Blanch the tomatoes in boiling water for a minute and peel the skins.
6. Add them to a blender with the garlic, onion, herbs and tomato ketchup and blend until smooth. Add the seasonings also.
7. In a pan, heat oil and add the kashmiri chilli powder, pour the sauce.
8. Cover and simme for 15 mins or until thick. Cool down the sauce.
For the Mint Sauce:
1. In a jar, blend the cold oil and milk by pulsing the mixie until emulsified. Add the salt, sugar and chaat masala. Add a few drops of lemon juice.
2. Add the remaining ingredients and then blend until smooth. Add the remaining lemon juice.
3. Add it to a squeezy bootle and set aside.
For the Paneer:
1. Make a marination with the all ingredients and marinate large cubes of paneer.
2. Skewer the paneer and roast on a an open flame.
3. Cut into small cubes and set aside. Sprinkle chaat masala and some melted butter.
For the Cheese:
1. Grate and mix together the mozzarella and cheddar cheeses.
For the toppings:
1. Cut green capsicum into strips. Drain the paprika from the brine solution.
For the crust:
1. Melt butter and add grated garlic.
For the assembly:
1. Preheat an oven to the highest temperature- 250C or highest temperature of your owen.
2. Roll out the dough, not too thin and press and indent an inch from the outer circumference to create the crust.
3. Apply the thick sauce in an ever layer.
4. Add the grated cheese liberally.
5. Top with the cubes of paneer, sliced capsicum and sliced red paprika.
6. Bake in the preheated oven for about 20 mins or until the crust is golden.
7. Remove from the oven and brush with the crust with the garlic butter.
8. Add the green sauce on the top and serve hot!
Cooking Tips:
1. The dough can be made and stored refrigerated, used within 3 days.
2. The sauce can be stored refrigerated in an air tight container for up to a week.
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15 дек 2022
