Whole Wheat Pizza Base/Pizza From Scratch

So after the aalu buns, pizzas were next on my list. I wasn’t too skeptical about making a 100% whole wheat base. Unlike breads the pizza base doesn’t need to get all fluffed up and spongy while baking, so this one’s quite an easy deal. My kids are impressed and I am a happy mom.

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Whole Wheat Pizza Base/Pizza From Scratch
So after the aalu buns, pizzas were next on my list. I wasn't too skeptical about making a 100% whole wheat base. Unlike breads the pizza base doesn't need to get all fluffed up and spongy while baking, so this one's quite an easy deal. My kids are impressed and I am a happy mom.
Course breads
Prep Time 120 minutes
Cook Time 20 minutes
Servings
Ingredients
Pizza topping [for one medium pizza]
  • 1 cup cheese Mozzarella Cheese Pizza / grated
  • 1 cup bell peppers Chopped or sliced [ green, yellow, red]
  • 3 tbsps Pizza sauce
  • 1/2 tsp Seasonings [Oregano, Basil, Parsley] [each]
Course breads
Prep Time 120 minutes
Cook Time 20 minutes
Servings
Ingredients
Pizza topping [for one medium pizza]
  • 1 cup cheese Mozzarella Cheese Pizza / grated
  • 1 cup bell peppers Chopped or sliced [ green, yellow, red]
  • 3 tbsps Pizza sauce
  • 1/2 tsp Seasonings [Oregano, Basil, Parsley] [each]
Instructions
  1. Keep all the ingredients and equipment required ready on the work station.
  2. Activating the yeast- Mix the yeast, 1/4 cup of the warm water and sugar in a glass and set aside for 10 minutes. The mixture gets frothy and releases a fruity alcoholic smell.
  3. Sift the flour and salt well and keep aside.
  4. In a large glass bowl take the remaining warm water and mix in the frothy yeast.
  5. Add the sifted flour 1/2 cup at a time and continue mixing using a plastic/silicon/ rubber spatula. Mix in a clockwise circular motion.
  6. The dough at this point appears sticky.
  7. Add the olive oil and continue to knead the dough until it turns smooth and elastic. Grease your hands and lightly flour the work station incase you are using your hands to knead. I just continued to toss, turn and pull the dough with the spatula till it turned smooth and elastic. Avoid adding too much flour. The dough will eventually turn smooth on kneading gently for 10-15 minutes.
  8. Grease a large glass bowl and place the loose ball of dough in it. Roll it in the bowl to coat its surface evenly with oil. Cover with a damp cloth and place it in a warm place for 1 and 1/2 to 2 hours [or until the dough doubles in size].
  9. Gently deflate the dough and knead a little. Divide it into two equal parts.
  10. Roll out each part into a medium sized pizza base [ about 6 inches in diameter]. Lightly flour the surface for doing this.
  11. Using a fork or skewer poke holes all over the surface . Lightly brush the top with oil and cover with cling film. Allow to stay for half an hour.
  12. Grease and line a baking tray with parchment paper.
  13. Pre heat the oven at 180 degrees for 10 minutes.
  14. Place the pizza base [ or bases if you have a bigger oven] on the parchment.
  15. Bake at 150 degrees for 10-15 minutes.
  16. This will 'half- cook' the base. [The base now appears similar to the kind we get from the store]. In case you want to bake your pizza later simply transfer the base to a cooling rack to cool completely and then store in an air tight container.
  17. Making the pizza - Coat the top of the base generously with the pizza sauce. Arrange the toppings of your choice and top with a generous amount of grated cheese. Sprinkle the pizza seasoning over the grated cheese. Bake in a preheated oven at 150-160 degrees for 10-15 minutes[until the edges start to get light brown]. Then switch on the grill mode [where only the top heating coil is on] for 2-3 minutes to melt the cheese. Yummy cheesy pizza is ready to be eaten. Slice and serve hot.
Recipe Notes

Notes-

You can use toppings of your choice. I simply happened to have these in my pantry. I love using paneer, jalapeno ,corn, pineapple etc. Use a variety and have fun. I was short of time and used store bought pizza sauce today.

In case you want to store the pizza dough- After the first rise, deflate the dough and divide into two parts. Cover and allow to rise for half an hour. Cling wrap and store in the fridge . Just bring the dough back to room temperature before baking.

I made two medium sized pizzas using the above recipe. If you like a thinner and crispier crust make a larger pizza.

You can substitute the whole wheat with all purpose flour too[partly or completely].

Happy Baking

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