If you're a pizza lover looking for a twist on the classic, the Indian pizza dough by cookbook author Khushbu Shah from 'Amrikan: 125 Recipes from the Indian American Diaspora' offers a flavorful experience. With just 90 minutes to 2 hours needed for the dough to rise, it's the perfect ingredient for your homemade pizzas.

The distinctive element of this recipe lies in the use of cumin and nigella seeds. These spices provide the dough with an additional depth and a gentle smoky flavor - the ideal foundation for exciting pizza recipes like Achari Paneer Pizza and Cheesy Masala Corn Pizza.

Despite their monikers, “black cumin” or “black onion seed,” nigella seeds belong to neither family. These tiny black seeds, widely used in Indian and Middle Eastern cuisines, deliver a strong smoky aroma combined with the flavors of onion and black pepper. This unique ingredient can be found in most Indian grocery stores or alternatively, online at thespicehouse.com.

For those preparing dough in advance, it's recommended to freeze the unrolled raw dough. Wrapped in aluminum foil or plastic wrap and stored in a freezer bag or freezer-safe container, they should be left to thaw in the refrigerator at least 12 hours before usage.

Despite the quick rise time, waiting for the dough to double in size before punching it down remains crucial. This step ensures a light, soft, and flavorful crust. The dough can also be prepared up to step two, covered and stored in the refrigerator for up to 12 hours. Just allow the dough to get to room temperature before utilizing it.

Ready to make your own Indian pizza dough? Here's the recipe:

Ingredients: 2/3 cup lukewarm water (95°F to 105°F) 1 tablespoon honey 1 1/2 teaspoons active dry yeast 2 tablespoons olive oil, plus more for greasing the bowl 1 3/4 cups all-purpose flour (about 8 1/4 ounces), plus more as needed 1 tsp toasted cumin seeds 1 tsp kosher salt 1 tsp nigella seeds (optional)

Directions:

1. Mix water, honey, and yeast in a medium bowl and let it stand until small bubbles form (about 5 minutes). Add olive oil.
2. Add flour, cumin seeds, salt, and nigella seeds (if using) to the water mix. Use a wooden spoon to stir the mixture into a shaggy dough.
3. Knead the dough on a lightly floured surface until it's smooth and slightly tacky (roughly 6 minutes).
4. Shape the dough into a ball and let it rest in a greased bowl at room temperature until it doubles in size (90 minutes to 2 hours). Your dough is now ready for your chosen pizza recipe.

This recipe is adapted from 'Amrikan: 125 Recipes from the Indian American Diaspora' by Khushbu Shah, courtesy of W.W. Norton & Company, Inc. The original recipe made its debut in the Food & Wine magazine in March 2024. Enjoy your pizza making!