Place 200ml water in a large bowl. Boil the remaining water and mix with the cold water. This becomes the right temperature to activate yeast. Mix salt and yeast in the water.
Your yeast mixture is ready, stir the maida in it. Go ahead with your hand and mix it till it forms a ball like structure. knead the dough for 10 minutes, you can use a little dry maida to dust your hands. Here you have a soft, stretchy dough. this texture is a result of the super gluten formed as a result of constant kneading. It's time to let your dough sit for 2 hours in a warm place. You can cover the bowl using a cling wrap.
The dough has doubled in size, time to divide it in 5 equal parts of about 160 grams each. Place each piece in a separate bowl, let it rest for another 20 minutes, it shall again double itself. Finally, you'll get 5 pizzas of 12 inches each.