In a large bowl, combine flour and salt. Add the foamy yeast mixture and 2 tablespoons olive oil. Stir until a shaggy dough forms, then turn out onto a lightly floured surface and knead 6–8 minutes until smooth and elastic. If dough is very sticky, add up to 2 tablespoons more flour.

First rise

Lightly oil a bowl, place the dough inside, turn to coat, cover with a damp towel or plastic wrap, and let rise in a warm spot for 1–1.5 hours, until doubled in size.

Divide and rest

Punch the dough down, divide into two equal portions, shape each into a ball, cover and let rest 15 minutes before shaping.

Paneer Topping & Marinade

Prepare marinade

In a bowl, whisk together yogurt, minced garlic, grated ginger, garam masala, red chili powder, turmeric, lemon juice, 1/2 tsp salt, and 1 tablespoon vegetable oil until smooth.

Marinate paneer

Add paneer cubes to the marinade and gently toss to coat all pieces. Let marinate at room temperature for 20–30 minutes (or up to 2 hours in the fridge).

Cook paneer (optional pan-sear)

Heat a nonstick skillet over medium-high heat. Add a teaspoon of oil and sear marinated paneer cubes 2–3 minutes per side until golden and slightly crisp. Remove to a plate. (Alternatively, you can roast on a sheet at 400°F / 200°C for 12–15 minutes.)

Sauce & Cheese

Prepare sauce

In a small bowl stir together 1 cup tomato sauce, 1 tablespoon tomato paste, 1 teaspoon olive oil, dried oregano, dried basil, 1/4 tsp salt and 1/4 tsp black pepper until smooth. Taste and adjust seasoning.

Grate cheese

Shred mozzarella and grate parmesan if using. Have 2 cups mozzarella ready for two pizzas.

Assemble & Bake

Preheat oven

Place a pizza stone or inverted baking sheet in the oven and preheat to 475°F (245°C) for at least 30 minutes. If using a home oven without a stone, preheat to 500°F (260°C) if your oven allows.

Shape dough

On a lightly floured surface or parchment dusted with cornmeal/flour, stretch or roll one dough ball into a 10–12 inch round, leaving a slightly thicker edge for the crust.

Top the pizza

Brush the dough edge lightly with olive oil. Spread about 1/2 cup of the prepared tomato sauce evenly over the base, leaving the outer rim. Sprinkle about 1 cup shredded mozzarella over the sauce. Scatter half of the cooked marinated paneer cubes evenly. Distribute slices of red onion, red and green bell pepper evenly. Finish with a light sprinkle of crushed red pepper flakes and 1–2 tablespoons grated parmesan (optional).

Bake

Slide pizza onto the preheated stone or baking sheet and bake 8–12 minutes, until crust is golden and cheese is bubbling and lightly browned. Bake time will vary by oven and thickness of the crust.

Repeat for second pizza

Assemble and bake the second pizza using remaining dough and toppings.

Finish & Serve

Garnish

Remove pizza from oven, let rest 2 minutes. Sprinkle chopped fresh cilantro across the top and squeeze a lemon wedge over each pizza to brighten flavors.

Slice and serve

Brush crust edges with remaining olive oil if desired, slice into 6–8 pieces and serve hot with extra crushed red pepper flakes on the side.