If you are using active dry yeast, activate the yeast in ½ a cup of warm milk and 1 teaspoon of sugar. Let the yeast sit still for 5-8 minutes until it looks bubbly and activated. If you are using instant yeast, skip this step.
Measure out 17 ounces of bread flour (or all-purpose flour) in the bowl of a stand mixer (or use a regular mixing bowl). Add 2 tablespoons of olive oil, salt to season, and the yeast.
In the stand mixer, add 1 cup of warm water a little at a time and mix the dough for 7-10 minutes, until the dough is together. The dough should form a ball and clean the sides of the bowl. If kneading with hand, knead on a floured kitchen counter until the dough forms a ball.
Proofing the sough in the Instant Pot - Brush the inside of the Instant Pot with olive oil. Place the dough ball inside. Set the Instant Pot to 'Yogurt ' setting for 1 hour. Cover with a glass lid. After 1 hour, the dough will have doubled in size.
Proofing the dough in the oven - Simply keep the dough ball in a large bowl lightly covered with a kitchen cloth, and place the bowl in the oven, with its light on. You can also keep the bowl covered this way in any warm place in your kitchen for 1 hour until the dough has doubled in size.
While the dough is proving, we will make the paneer tikka topping.
To make the paneer topping
In a saucepan on the stove, heat vegetable oil. Add Onions and saute 6-7 minutes until they are soft. Add the turmeric (haldi), Kashmiri chili powder, garam masala, crushed kasuri methi. Mix well.
Add the paneer cubes and tomato paste into this onion mixture. Add a little water and season with salt. Cook for 5-6 minutes. Keep aside.
Preheat the oven at 450 F (250 C). I am using my cast iron pan to bake the pizza. You can also use a baking sheet lined with baking paper.
Roll out the pizza dough into a thin layer. Top the pizza with the paneer tikka topping.
Add the shredded mozzarella cheese all over the top and bake the pizza for 25-30 minutes until the pizza is cooked through and the cheese has melted.