Whole Wheat Pizza From Scratch
Ingredients:
To make Dough:
Wheat Flour - 1 CupWarm Water - ½ Cup
Coconut Oil - 2 Tbsp
Mixed Herbs ( I used Italian,Seasoning,Oregano,Basil,RedPepper Flakes)- 1 Tbsp
Sugar - ½ Tsp
Salt - To Taste
Yeast - ½ Tbsp
For Topping :
I Chopped all vegetables except onion Finely in food Processor as i have to feed my 2 year old who picks out his vegetable from the pizza. And use what ever veggies you prefer like mushrooms,corn,pineapple,spinach,tomato etc.And don't use too much topping too.Onions - ¼ Cup Sliced Thinly
Bell Peppers ( Green,Yellow,Red) - ¼ Cup total
Cauliflower florets - 1/4 cup
Paneer ( Indian Cottage Cheese ) - 1/2 cup shredded ( i shred it using food processor)
Though paneer gives a good taste if you like a gooey cheesy pizza go with mozarella its the best option.
Mixed Herbs - 1 tsp
Sugar - 1 tbsp
Salt - 1/4 tsp to as needed
Pepper Flakes - 1/4 tsp
Black Pepper Crushed - 1/8 tsp
For Pizza Sauce:
Concentrated Tomato Paste - 4 tbsp , use tomato ketchup if you don't have any tomato paste but use less sodium and sugar variety.Mixed Herbs - 1 tsp
Sugar - 1 tbsp
Salt - 1/4 tsp to as needed
Pepper Flakes - 1/4 tsp
Black Pepper Crushed - 1/8 tsp
Method:
In a Mixing bowl add the warm water, sugar and yeast. Mix well and keep aside for 10 minutes.
Add the wheat flour, salt, herbs ,oil into the yeast mixture bowl and knead well. You can use more warm water if needed.It should be a soft slightly sticky dough.
Grease the dough with oil on all its surface and cover with a damp cloth and keep aside in a warm place for about an hour.
After one hour, preheat the oven to 425 degree (with pizza stone if you have any)
Dust you hands with atta and knead the dough out for a minute. Then roll it dusting atta in between to prevent sticking as thin or as thick as you prefer. I flattened it thinly as i like thin crust and dont forget to give an edging to the pizza as shown in the pic to give a side crust.Use generous amount of dry flour for dusting if it sticks its difficult to get it out.
PIZZA PAN METHOD: In a pizza pan or any baking pan add one tbsp oil and then place the rolled pizza dough and adjust the shape if needed to.
PIZZA STONE METHOD: Dust your pizza Peeler with lot of flour or semolina and transfer the rolled out pizza to the peeler.And Dust the Pizza Stone with Semolina too to prevent sticking at the end.(Please don't leave these steps of dusting as its very important)
Optional only when using pizza pan , Place the pan in the oven and bake the base for 2 minutes. Wheat crust pizzas have a tendency to have a raw after taste/smell if not cooked well.But in pizza stone as its cooking at very hot temperature from bottom its good to go with out this step.
Take the base out and spread the sauce, scatter first little cheese, then capsicums, cauliflower mix and finally onions slices and panneer and mozzarella ( if using) again at top. Season with salt and pepper and spray the edges with oil.
Transfer this to the oven and bake for 20 to 30 minutes until the edges are slight brown and top is bubbling.When transferring from pizza peeler to stone just jiggle is slowly in a slanting motion and transfer it.
Remove pizza and let it sit for 5 min before slicing it up and top with with some pepper flakes and Parmesan cheese if desired. enjoy!
Add the wheat flour, salt, herbs ,oil into the yeast mixture bowl and knead well. You can use more warm water if needed.It should be a soft slightly sticky dough.
Grease the dough with oil on all its surface and cover with a damp cloth and keep aside in a warm place for about an hour.
After one hour, preheat the oven to 425 degree (with pizza stone if you have any)
Dust you hands with atta and knead the dough out for a minute. Then roll it dusting atta in between to prevent sticking as thin or as thick as you prefer. I flattened it thinly as i like thin crust and dont forget to give an edging to the pizza as shown in the pic to give a side crust.Use generous amount of dry flour for dusting if it sticks its difficult to get it out.
PIZZA PAN METHOD: In a pizza pan or any baking pan add one tbsp oil and then place the rolled pizza dough and adjust the shape if needed to.
PIZZA STONE METHOD: Dust your pizza Peeler with lot of flour or semolina and transfer the rolled out pizza to the peeler.And Dust the Pizza Stone with Semolina too to prevent sticking at the end.(Please don't leave these steps of dusting as its very important)
Optional only when using pizza pan , Place the pan in the oven and bake the base for 2 minutes. Wheat crust pizzas have a tendency to have a raw after taste/smell if not cooked well.But in pizza stone as its cooking at very hot temperature from bottom its good to go with out this step.
Take the base out and spread the sauce, scatter first little cheese, then capsicums, cauliflower mix and finally onions slices and panneer and mozzarella ( if using) again at top. Season with salt and pepper and spray the edges with oil.
Transfer this to the oven and bake for 20 to 30 minutes until the edges are slight brown and top is bubbling.When transferring from pizza peeler to stone just jiggle is slowly in a slanting motion and transfer it.
Remove pizza and let it sit for 5 min before slicing it up and top with with some pepper flakes and Parmesan cheese if desired. enjoy!
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