For the bread base:

1. Take maida in a large mixing bowl or simply pour it over your work surface.
2. Make a large well in the center.
3. Put sugar, salt and instant yeast in the center of the well.
4. Add luke warm water to the yeast, sugar and salt mixture and mix well with your hands until the yeast becomes frothy and dissolves completely.
5. Now gradually push the maida into the yeast mixture and start kneading.
6. Add adequate water to make soft and smooth dough.
7. Knead well for 20 mins incorporating air bubbles.
8. Add melted butter to the dough and kneed well until well incorporated.
9. Rest the dough for 1 hour covering the bowl with cling film or wet towel.
10. The dough would raise to double its volume.
11. After an hour, knock down the air in the dough and divide the dough into three parts.
12. Flour the work surface and roll a ball into a flat disk of desired thickness (depends on how thick you like your pizza crust to be).
13. Prick holes with fork.
14. Place on greased tray and let it raise for another 10 mins.
15. Preheat the oven to 210 C and bake for 10 mins.
16. Allow it to cool on wire rack.
17. Cover and store in the fridge until use.
18. This quantity would make 3 medium sized bread bases.

    For vegetable cheese pizza:
    

    1. Place the bread base on the baking tray.
    2. Spread two tblsp of pizza sauce on the base evenly.
    3. Arrange the baby corn, paneer cubes, diced onion, tomato and bell peppers according to your favorite pattern and sprinkle grated cheese generously over the pizza.
    4. Microwave it at maximum temperature for 3 mins or until the cheese melts completely.
    5. Serve topped with Italian herbs and chilly flakes.
    6. Enjoy the sizzling hot home made pizza.

       Note:
       Use yeast that is active for best results.
       Kneading the dough for atleast 20 mins is a must.
       Do not knead too much after the dough raises. Just punch the air out and roll them into balls and flatten them.
       

       Tips:
       You can cover and preserve the bread base in the refrigerator for at least a week.

       Recipe courtesy: 4th sense cooking