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 😀
|Makes : Two 12-inch pizzas||Prep time: 20 mins Proofing time: 1 hr Bake time: 15 mins|
For Pizza dough:
|Whole wheat flour||3.5 cups|
|Active dry yeast/Instant yeast||1 packet(1/4oz)/ 2.5 tsps|
|Lukewarm Water||1.5 cups (approx)|
|Olive oil||1 tbsp|
For the topping:
|Pizza/Pasta sauce||1/2 cup – 3/4 cup|
|Mozzarella/Parmesan cheese||1.5 cups|
|Red onions(diced)||1/2 cup|
|Red/yellow/orange bell peppers||1/4 cup|
|Pineapple chunks||1 tbsp|
|Chicken/Meat (Optional)||1/4 cup|
|Goat Cheese||1 tbsp|
|Tandoori masala powder(optional)||1 tbsp|
- 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 😀