Activate the yeast by making the paste of yeast, lukewarm water, 2 tsp sugar and 2 tsp maida.
Keep it for activation overnight. You can activate it in 15 - 20 minutes as well, but with personal experience I have found that the pizza dough with the overnight activated yeast is better and softer.
Make the dough by mixing flour, sugar, salt, oil and activated yeast.
Knead the dough properly. Kneading process is important for the better formation of gluten strands.
For kneading, use the bottom of your hand, and press the dough hard. Knead it very thoroughly at least for 10-15 minutes, till the dough becomes soft in texture.
Keep the dough for rising for 1 hour.
After 1 hour, punch the dough and release all the air bubbles from it. This process is called knocking back and results in better pizza texture. After knocking back keep the dough for rising for 1 more hour.
After rising, knead the dough again and roll out one big round and two small rounds.
Place the big round in a greased and dusted cake pan (use the removable bottom pan which makes it easier to remove the pizza after being baked) , in such a way that the dough covers the bottom as well as the sides of the pan, to take shape of the pan.
Put a layer of prepared sauce (recipe below) on it, followed by a layer of cheese.
Now place the first small round and put a layer of sauce, followed by cheese, repeat the same layering for the second small round.
Close the pizza from the sides to get the pizza effect.
Bake in the preheated oven at 180 degree centigrade for 45 minutes till the cheese layer on the top has melted and the side crust has become beautifully golden brown.
Remove from the oven and the pan. Serve hot!
Saute the onions on the olive oil till they become soft. Add ginger garlic paste. Add tomato puree. Stir for 5 minutes.
Add the herbs as per your liking and taste preference. I personally love oregano and thyme combination.
Add the remaining vegetables and heat untill cooked. Add some sugar for taste. Your delicious pizza sauce is ready.