Add 2 cups of maida, also add 1 tsp of yeast,sugar salt,oil and combine by hand or with the dough hook on low speed for a minute.
Also add water as required and knead for 5 minutes.
Knead till the dough is soft, smooth and elastic. and also bounces back when pressed. if not, knead another 5 minutes.
Tuck the dough and form to a ball. place in a large mixing bowl.
Also grease the bowl with olive oil to prevent dough from sticking to bowl.
Now cover the bowl tightly with cotton cloth and allow to rest and rise in a warm place for about 2 hours.
Dough has raised and doubled in size indicating well fermented.punch the dough with fist to release down the air.
Divide the dough into 2 balls and tuck them
Place the dough on dusted pizza plate or tray. alternatively use cornmeal for more crunchy texture.
Flatten the dough by stretching with both hands.
Then prick with centre of dough with the help of fork to prevent pizza base from fluffing up like chapati.
Furthermore, spread pizza sauce generously leaving the sides slightly.
Then spread generous amount of grated mozzarella cheese over the base and also spread chopped capsicum.
Also sprinkle some mixed herbs or oregano or italian seasonings
Brush olive oil over the sides of pizza crust to make pizza crust more crispy and golden brown.
Further, bake in a preheated oven at 200 degree celsius for about 12 – 15 minutes.
Finally, serve veg Italian pizza hot with chilli flakes and oregano on top.