Dhaka Special Pizza Recipe

Activate yeast and mix dough

In a small bowl, combine warm water (about 100–110°F / 38–43°C), sugar, and active dry yeast. Stir and let sit 5–10 minutes until foamy. In a large mixing bowl, whisk together flour and salt. Add the foamy yeast mixture and olive oil. Mix until a rough dough forms.

Knead and rise

Turn dough onto a lightly floured surface and knead 8–10 minutes until smooth and elastic (or use a stand mixer with a dough hook for 6–7 minutes). Place dough in a lightly oiled bowl, cover with plastic wrap or a damp towel, and let rise in a warm place until doubled, about 1 to 1¼ hours.

Shape

After rising, punch down the dough and divide if making two smaller pizzas (this recipe yields one large 12–14" pizza). Let rest 10 minutes, then stretch or roll into a 12–14" round on a floured surface. Transfer to a pizza peel or baking sheet lined with parchment or lightly oiled.

Cook aromatics

In a small saucepan, heat vegetable oil over medium heat. Add minced garlic and ginger and sauté 30–45 seconds until fragrant. Add the finely chopped onion and cook 2–3 minutes until translucent.

Simmer sauce

Add crushed tomatoes and tomato paste to the saucepan. Stir in cumin powder, coriander powder, red chili powder, garam masala, sugar, and salt. Reduce heat to low and simmer gently for 8–10 minutes, stirring occasionally until slightly thickened. Taste and adjust seasoning; finish with lemon juice. Remove from heat and let cool slightly.

Marinate chicken

Combine chicken pieces with yogurt, turmeric, red chili (paprika) powder, cumin powder, garlic paste, and salt in a bowl. Mix thoroughly to coat and let marinate 15–30 minutes (longer if you have time, up to 2 hours refrigerated).

Cook chicken

Heat 1 tablespoon vegetable oil in a skillet over medium-high heat. Add marinated chicken in a single layer and cook 4–6 minutes, stirring or turning until cooked through and lightly browned. Remove chicken and reserve. In the same skillet, briefly sauté the sliced onion and green bell pepper 2–3 minutes until slightly softened but still crisp; you can toss them with the cooked chicken for better integration of flavors.

Preheat oven

Preheat your oven to 500°F (260°C). If using a pizza stone, place it in the oven while preheating for at least 30 minutes. If using a baking sheet, preheat the oven and prepare the sheet.

Sauce and cheese

Spread an even layer (about 3/4 to 1 cup) of the spiced tomato sauce over the stretched dough, leaving a 1/2-inch border for the crust. Sprinkle half of the shredded mozzarella evenly over the sauce, then distribute the cooked chicken, sautéed onions and peppers, sliced green chilies (if using), and chopped cilantro across the pizza. Top with remaining mozzarella and the shredded cheddar for added flavor.

Bake

Transfer the assembled pizza to the preheated stone or baking sheet. Bake 10–12 minutes, or until the crust is golden and cheese is bubbling and slightly browned. Watch closely as oven temperatures vary.

Finish

Remove pizza from oven. Brush the crust with melted butter and, if desired, drizzle a small amount of kasundi or chili sauce in a swirl. Let rest 3–4 minutes, then slice and serve hot.