Hi Mick. No problem, I have added it here:  https://curry-recipes.co.uk/curry/index.php/topic,14654.0.html

It probably reads as fussy and involved but I've tried to give you every detail to take the guesswork out of it and allow you to reproduce it exactly. It does rely on use of a stand mixer but I'm sure you could knead by hand if required. You can scale down as required, personally I find it ideal to make dough for 6 pizzas at a time and have them ready to go from the freezer (as long as I can plan ahead to allow time to defrost). The pizza in the pic above was made from a frozen doughball, so freezing really doesn't hurt the dough.

I persevered with "no knead" pizza dough for a while, but eventually came to realise that pizza really does need the gluten development that only comes with kneading at the beginning and half way through the rise. I've therefore come to rely on this one, which is based on the chefsteps recipe.  It all takes a fairly long time but the steps are simple, the results are good, and the dough balls can be frozen and defrosted without problem.

Ingredients

All purpose or bread flour 1080g
salt 1 level tbsp
water 705g
fresh yeast 4.5g or substitute 1/2 qty dried yeast.

Add flour and salt to a stand mixer and mix to combine. Meanwhile dissolve the yeast in the water.

Add yeast/water mixture to flour and knead with dough hook for 7 mins on low speed.  Oil the inside of a large bowl (7 litre capacity at least) and turn out the mix into the bowl.  Cover with cling film and leave to rise at room temp for 8 hours min (24C), or up to 14 hours in a colder room (20C)

Turn out the risen dough onto a large floured board and portion into 300g dough balls (6 from this batch size). Knead and stretch the dough balls for 1 min each and form into balls again. Oil the outside of the balls lightly and place into plastic food bags then rest them overnight in the fridge.

At this stage (after fridge) you may freeze the dough balls with no loss of quality. To defrost take out of freezer 4 hours before required then remove from plastic bag 1 hour before required.

Remove bag of dough from fridge 90 mins before required and remove plastic bag to allow dough to come to room temp.  Heat oven to fan 250C for at least 30 mins. Stretch by hand onto a Teflon mesh tray or perforated non stick tray. Stretch out to 13" size and top with pizza sauce and your toppings of choice.

Use a slide under the Teflon mat to get the pizza and Teflon mat into oven directly on the oven shelf. Turn up oven from 250C to 275c as you put the pizza in and cook 8 or 9 mins.

A nice pizza before Mello

Looks great. Did you add the baking powder to the liquid stage of the mix, as Chris does, or mix into the flour? Also how much kneading do you think naan needs at each stage?

Something to think about before using the absorption method to cook your rice:

http://www.bbc.com/news/health-38910848

Which recipes in Rick Stein's Indian book are worth a try?

Thanks Ed

Thanks T63, useful link. It looks like they are marinating the raw paneer then grilling. I'll try that

when using paneer for tikka kebabs, would you pre fry the paneer then marinade, or just cut the raw paneer into chunks, marinade then grill on the kebab?

Hi Josh, Check your PM messages!