Behind the Bite: Paneer Tikka Pizza

It starts a day early

The paneer is marinated tandoori-style and left alone. Marinade needs time to move past the surface — an hour gives you seasoned edges and plain middles, which is the single most common reason a paneer tikka anything tastes flat.

The dough is the quiet half

Proofed daily, hand-stretched, never rolled thin with a pin. Rolling crushes the air that proofing spent hours building; stretching keeps it, which is what gives the crust its lift at the edge and its chew in the middle.

Then it all happens at once

Topped after you order, straight into the oven. As it bakes, the marinade bleeds into the melting mozzarella and the smoke goes right through the pizza rather than sitting on top of it. That is the flavour people are actually describing when they say the paneer one "tastes different".

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