Lockdown pizza. So FT food writer Tim Hayward shows the FT's Daniel Garrahan, in the fourth of our lockdown cookery series, how to grow and feed a sourdough starter before turning it into a home-baked pizza. The internet is currently buzzing with Lisa Faulkner's no-yeast pizza recipe, which she shared on her Instagram page at the start of lockdown. I have made this at home with my children and can confirm.

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technique of Lockdown pizza

Prepare 2 cups of maida.
It's 2 spoons of suji.
Prepare 1/2 spoon of baking powder.
Prepare 1/2 spoon of baking soda.
Prepare Pinch of salt.
You need as required of Warm water.
Prepare as required of Cheese and sauce and butter.
You need as per taste of Chilli flakes oregano and mix herbs.

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Lockdown pizza compound

Mix all the dry ingredients in maida and make soft dough and rest it for ten minutes..
Then grease the plate and handto make the smooth then mean while preheat the kadai with salt in it and close with the lid..
Then dust the rolling pan and roll the dough thick then put it in a greased plate and press the sides with your fingers and with the help of file make holes on the pizza base..
Then spread pizza souce and garlic onion paste over it and greet the cheese over it and bake in a low flame for 45 minutes..

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