Whole Wheat Pizza

All this Quarantine and lockdown didn’t deter us from having Pizzas. I have tried Zucchini crust pizza which was just amazing and is a low-carb option too. But nothing can beat the good old-fashioned Pizza dough. This is the whole wheat version. Like I have mentioned in my previous posts, I try to avoid using All-purpose flour/Maida at home. So I have decided to make this Whole wheat pizza with my last precious packet of yeast 😀

The same amount of all-purpose flour can be substituted for the whole wheat flour in the recipe. The water to be added might be slightly lesser. This recipe makes 2 12-inch pizzas. If you are not going to make both pizzas immediately, you can keep the remaining dough wrapped up in a plastic wrap in the refrigerator for up to 5 days and in the freezer for up to 2 months. Just bring the dough back to room temperature and start working on your pizza. I have listed my favorite toppings here. You can use some or all of them like I do 😀

Ingredients

Makes : Two 12-inch pizzasPrep time: 20 mins Proofing time: 1 hr Bake time: 15 mins

For Pizza dough:

Whole wheat flour3.5 cups
Active dry yeast/Instant yeast1 packet(1/4oz)/ 2.5 tsps
Honey1 tbsp
Lukewarm Water1.5 cups (approx)
Olive oil1 tbsp
Salt1 tsp

For the topping:

Pizza/Pasta sauce1/2 cup – 3/4 cup
Mozzarella/Parmesan cheese1.5 cups
Red onions(diced)1/2 cup
Mushrooms(diced)1/4 cup
Capsicum1/4 cup
Red/yellow/orange bell peppers1/4 cup
Pineapple chunks1 tbsp
Chicken/Meat (Optional)1/4 cup
Jalapenos1
Spinach leaves5-10
Goat Cheese1 tbsp
Salt 2 pinch
Tandoori masala powder(optional)1 tbsp

Method:

  • Add the sugar, water and yeast in a mixing bowl. The water should be at lukewarm. Hot water will kill the yeast and the yeast will not rise in cold water. So, the temperature should be just right.
  • Set it aside for 5 mins. The yeast will bubble up and the mixture will become foamy.
  • In a large bowl, combine whole wheat flour, salt and olive oil.
  • Add the yeast mixture to the flour and knead well until you get a smooth and elastic dough, for at least 5 mins.
  • Apply olive oil on the surface of the dough and cover the bowl with a plastic wrap or a kitchen towel and let it rise in a warm place for at least 1 hour. It might take 1-2 hours.
  • I usually keep mine inside the oven for proofing.
  • Meanwhile, you can start working on your toppings. Dice the onions, mushrooms and bell peppers.
  • If you are using meat, make sure to cook them thoroughly before adding it to the pizza.
  • Heat oil in a pan and toss the veggies along with some salt and tandoori masala powder and cook for 2-3 mins. This step is optional. You can directly add the veggies to the pizza as well.
  • The dough should have doubled in size after proofing.
  • At this point, you can divide the dough into two and refrigerate/freeze one of them.
  • Pre-heat oven to 475F.
  • In a pizza pan/stone, apply some olive oil and roll out the dough. I usually roll them out directly on the pizza pan using a rolling pin and then stretch them out with hands.
  • Prick the dough with a fork at a few places. This prevents the dough from bubbling up while baking.
  • Now spread the pizza/pasta sauce evenly on top of the rolled out dough.
  • Spread 3/4th of the cheese on top of the sauce.
  • Now, arrange the cooked veggies, pineapple chunks, jalapenos, goat cheese and spinach evenly around the dough.
  • Sprinkle the remaining cheese on top and bake for 15 mins.
  • You can broil for a minute at the end for browning the top.
  • Slice your whole wheat pizza, sprinkle some red chilli flakes on top and serve hot!! Feast on 😀

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