The day before you plan to make the pizza, prepare the dough. Place the flour, vital wheat gluten, yeast, sugar, salt, ginger powder, onion powder, and amchur powder in the bowl of a stand mixer. In a small bowl, combine the water and olive oil. Pour the liquid into the bowl of the stand mixer.

Place the bowl in the stand mixer and mix on low with a dough hook until all the ingredients come together. When it has formed into a ball, increase the speed of the mixer to medium and knead in the machine for five minutes.

Lightly flour your countertop and place the kneaded dough there. Smooth the dough into a ball. Spray a large bowl with nonstick spray (or rub with olive oil). Place the dough ball into the bowl and cover the bowl with plastic wrap. Place in the refrigerator for 18-24 hours.

The next day, remove the dough from the refrigerator at least 30 minutes before you start to prepare your pizza. Punch the dough down and place it onto a lightly floured countertop. Split into two portions and form into balls. Cover with a clean towel and let it rest for a half hour.

Combine all the ingredients for the chicken masala in a bowl. Cover and marinate for three hours, up to eight hours.

Preheat a grill pan over medium-high heat. Spray with nonstick spray and allow to heat up. Place the chicken and cook until the chicken is cooked through, about five to ten minutes. Make sure to flip the pieces around while cooking to crisp all sides. Set aside until you are ready to assemble the pizza.

Heat a saucepan with olive oil over medium-high heat. Add the anchovies and lightly mash it into small pieces. Add the garlic and cook until the garlic is golden brown, about two to three minutes. Add the san marzano tomatoes and stir together well.

Add the oregano, red pepper flakes, garam masala, cumin, coriander, cardamom, onion powder, sugar, and cinnamon stick. Stir in well while lightly mashing the whole tomatoes. Reduce the heat to low/ medium-low and allow the sauce to simmer for about 45 minutes, or until thickened. Make sure to stir often and mash the tomatoes fully by the time it is done cooking. Taste and season with salt and pepper to your liking.

Preheat your oven to 475℉. Lightly flour your work area and take one of the dough portions. Pound the dough into a disk shape. Continue to stretch the dough into a disk shape. Stretch the dough until it is about the size of a large pizza. Prepare a round baking tray by spraying with nonstick spray and sprinkling with cornmeal. Place the dough onto the tray. Repeat with the other portion.

Spread the pizza sauce on top of each dough. Add as much as you like, this is your pizza after all! Add a generous layer of mozzarella cheese. Top with chicken masala, red onion, and a little more mozzarella cheese.

Place the pizza in the oven and bake for ten minutes. Turn the pizza and then bake for another ten minutes or until the crust has browned nicely. After the pizza has cooked, remove it from the oven and allow it to rest for at least five minutes.