Whole Wheat Pizza Base is a healthy alternate to the basic white pizza. I used homemade wheat flour and that gives me double happiness of eating my favorite 100% whole wheat pizza.I have tried wheat flour pizzas twice and it came out so good with a crusty crisp edges and soft chewy inside, my kind of pizza…so wanted to post it here. I will be posting cheesy paneer pizza tomorrow, so stay tuned! Check out veggie pizza that I posted earlier.
Also this is my long time desire to try a pizza base separately then bake it with toppings and finally it happenned yesterday.With this measure you can make 3 thin crust wheat pizzas. I reserved one pizza for mittu for her afterschool snack and she loved it.I tried baking them both ways :
1.Push both the base and topping inside the oven.
2.Bake the base first then bake it again with topping.
Both the ways has its own plus and minuses.
Baking time is almost the same for both the versions as the same 20 mins we are going to split and bake for the 2nd version.One thing I found easy with 2nd version is you can make the pizza base well ahead of time especially when you want to serve for guests or as a after school snack….make the pizza base ready well ahead, then just arrange the toppings and bake it once they arrive and serve the hot pizza….this way the topping never gets overbaked, they are perfect cheesy and crunchy.
My OTG always takes atleast 20mins to bake a medium sized pizza, timing may vary according to your oven.I baked the 3rd pizza for mittu using the same recipe but version 1 and it came out good too…..so choose whichever method is convenient for you, I have given both the options.I modified my baking class recipe given here and now this is my keeper.
Wheat Pizza Base Recipe
Recipe Category: Snack | Recipe Cuisine: World
Wheat Flour(Atta/ Chapathi Flour) – 1 and 1/4 cups
Active dry yeast – 1 tsp ( I used Bakers brand)
Water – 1/4 cup + 1/4 cup
Sugar – 1 tsp
Salt – 1/2 tsp
Olive oil – 1 and 1/2 tbsp
- In 1/4 cup warm water, add sugar and yeast set aside for 10mins.You will see the mixture frothing this ensure that your yeast is active. This test is only for active dry yeast, if you are using instant yeast then skip this step and proceed to step2.
- In a mixing bowl add the yeast solution and oil, salt whisk it well.Then add wheat flour and mix well.Add remaining 1/4 cup water.
- Mix well and knead it to form a smooth pilable dough.Keep it in a warm place undisturbed for 2 hrs.When u check after 2 hrs, the dough would have been raised.Now punch it down incase for any air bubbles. I divided the dough to make 2 small pizzas.Dust flour and roll the dough to a thin base and cut it out with a lid to get perfect circles.Grease a baking tray with little oil. Roll using a chapathi roller to a thin base,dust flour when needed.Preheat the oven for 150 degree Celsius for 10 mins.
- Prick the base with fork for even cooking and to avoid puffing up.Look at the thickness of the base.My tray is small so I could bake only 2 at a time.Transfer the rolled pizza base to the baking tray.Bake in preheated oven at 150 deg C for 7-9 mins.
- The base will leave the sides and it will start moving easily in the tray, If you turn over you can see the texture as shown below, thats the correct stage do not overbake.Cool down completely and store in ziplock cover and keep it refrigerated.
When you want to make pizzas, bring the base to room temperature and proceed making the pizza.
Serve hot! And its pizza time now , now lets dig in :))
- The dough shouldnt be sticky…if so then ur dough is watery so add in a little more flour. The dough shouldn’t be very tight, if it is then the pizza will be hard.
- After getting baked, it will easily move in the pan
- You can use the same recipe for white base too, but adjust water quantity alone as white flour may take a little less than wheat flour.
- For microwave check after 5mins then proceed.
- The resting time totally depends on the type of yeast you are using.
- If you are making it even more thin base then you can get 3 pizza bases with this recipe.
- If you cut a tiny area with a knife, u can see if its cooked fully by seeing the bread like texture.
- You can even lay aluminium foil or butter paper on the try and then roll the dough on it.
- If you are using instant yeast no need to proof it, add it along with water and just mix it.
- Do not be tempted to overbake, don’t let it brown at the max 10mins not more than that.
- As my oven tray is small, I always divide the dough into 2 or 3 and make pizzas.
- It is again a no fail recipe.The only thing to keep in mind is the measurements and the yeast activeness.With the measurement specified above , u can make 3 small thin crust pizzas.
- You can keep the base refrigerated for 2-3 days not more than it, use it within that time.