Heat 1/2 cup of water till lukewarm. Take a bowl and add the lukewarm water. To this, add 1 tsp of dry yeast and 1 tsp of honey. Mix well and cover the bowl with a lid. Let it rest for 5 minutes. The yeast will dissolve in water and become foamy.

In the meantime, take the self-rising flour, maida, and a pinch of salt on the non-stick tawa on which you are going to bake the pizza. Mix well and make a dent in the center.

Now add the yeast water little by little and knead into a soft, non-sticky pizza dough. (There may be some yeast water leftover, so add only as much water as required). Apply oil all over the dough and spread it evenly on the tawa. (Remember, this pizza will rise and become thick and spongy after cooking; if you want a thin crust pizza, divide the dough into two portions and spread it).

Prick holes all over the dough using a fork and apply the tomato pizza sauce evenly. Grate some mozzarella cheese and sprinkle it over the sauce layer.

Arrange the toppings (sliced onions, tomatoes, capsicum, and olives) as you wish and cover with another layer of grated cheese. Add more or less cheese according to your preference. (Mozzarella works best; you can use cheddar cheese too, but you won’t get the cheese pull strings).

Place the tawa over the stove on a very low flame (preferably on the smallest burner). Close the tawa tightly with a lid and cook for 5 minutes. Now open the lid slightly (leaving a small gap) to let air and steam escape, and let the pizza cook in this state for another 10 minutes.

Stay nearby and check for the aroma; if you get any burning smell, switch off the flame immediately. The cooking time depends on the thickness of your tawa, base thickness, and burner size. Once the cheese is completely melted and the crust is golden, remove the pizza onto a plate and slice with a pizza cutter. Serve hot with ketchup or pizza seasoning!