In a small bowl, mix together 1 tablespoon instant yeast, 1 teaspoon sugar, and 3 tablespoon warm water. After stirring well, set aside for 10 minutes or until the mixture turns frothy. Do not keep for more than 10 minutes.

Take 3 and ½ cups of all-purpose flour (maida/plain flour) in a large mixing bowl. To this, add 1 teaspoon salt, yeast mixture, and olive oil. Mix well before adding water to the dough.

Add 1 ½ cup of water, little at a time and start kneading the dough. When you get a sticky dough, add a little more flour as needed. Do not use more than 4 cups of flour.

Turn the dough on a tabletop or flat surface with lots of flour so that the dough does not stick.

To get a perfectly smooth dough, knead it for at least 5 to 7 minutes or more. The final dough must be soft and sticky.

Grease a large bowl with oil and place the dough to rise to double its size. Keep it covered in a warm place. This will take about 60 to 90 minutes to rise.

Now the base is ready for the sauce, cheese and toppings.

Heat 3 tablespoon of olive oil and add chopped garlic. Fry garlic on low flame and when it slightly changes color add chopped onion and fry until it softens. Then add chopped green chilies and fresh tomato puree of 3 large ripe tomatoes. Cook for 5 minutes on medium heat. When oil starts to separate, add 2 tablespoon tomato paste(store-bought) and mix well.

To this add ¾ teaspoon salt, 1 teaspoon sugar, 1 teaspoon black pepper powder, 1 tablespoon dried oregano, few basil leaves, stir well and cover and cook on a slow flame for 10 minutes.

Once the pizza sauce is ready, you can either blend it to a smooth sauce or leave it as it is (chunky).

Heat oil and fry chicken pieces on medium heat for 1 minute. Then add black pepper powder and salt. Place the lid and cook for 5 minutes. Once the chicken is half cooked, add tomato puree, paprika powder, brown sugar, soy sauce, vinegar, and onion powder. Stir well and add half a cup of hot water. Cover and cook on a slow flame for 10 minutes or until the chicken is fully done. Remove from heat and use it as a pizza topping.

Preheat the oven to 250 degrees C for 10 minutes.

Divide the dough into 4 parts. Each part will yield a medium size pizza base. Take 1 part of the dough and place it on the baking dish. Spread the dough using your palms and fingertips and shape it into a thin circular disc. Spread the pizza sauce and generously add grated mozzarella cheese as needed. Top with barbeque chicken topping and veggies of your choice. Season with chili flakes and dried oregano. Add some butter cubes on top and bake the pizza for 15 to 20 minutes or until the crust turns golden.