Whole Wheat Pizza Base
This Homemade 100% Whole wheat Pizza Base is a healthy alternative for regular Pizza Base with a nice crust and right amount of chewiness
Servings 2 Makes
Calories 307kcal
Ingredients
- 3 cups Whole wheat flour
- ½ teaspoon Sugar
- 1 ½ cup Luke Warm Water
- 1 ½ teaspoon Instant Yeast / Active Dry Yeast
- ½ tablespoon Vinegar
- 2 tablespoon Olive Oil
- ¾-1 teaspoon Salt
- Extra Flour for dusting
- Extra Olive oil for brushing
Instructions
- Take ½ cup of warm water and sugar in a bowl , stir well .
- Add yeast , stir well and keep it aside undisturbed for 10 minutes, till it bubbles.
- Take 3 cups of whole wheat flour in a wide plate/bowl, add salt ,make a well in the centre .
- Add vinegar , olive oil and yeast solution in the well and mix it with the wheat flour.
- Add remaining ¾-1 cup of warm water to the flour and gather the flour together to form a dough.
- Lightly dust the worktop surface with flour and start kneading the dough.
- Knead the dough briskly and really well for 5-8 minutes till the dough attains elasticity , becomes smooth and stretchable.
- Transfer the dough to a bowl , grease the dough with olive oil on top .
- Close the bowl with a damp muslin cloth and keep it undisturbed for 1 - 2 hours.
- By 1 hr, the dough would have doubled in volume , punch the dough to release the air. Divide the dough into 2 or 3 parts .
- Dividing into 2 parts yields 9" inches thick crust Pizza Base , whereas 3 parts yields 6" inches Pizza Base. Gently knead the dough and keep the dough covered for 10-15 minutes.
- Now, on a lightly floured surface , roll the dough evenly to a round disk of 9" inch diameter and make incisions with fork .
- Take a pizza pan, grease it with olive oil , dust some flour on oil and carefully place the rolled pizza base into pan.
- Preheat the Convection Oven to 170 deg celsius and place the pizza base into oven and bake for 8-10 minutes.
- Depending on your oven temperature 8-10 minutes should be fine. The base should just become firm and easily move in the pan by the end of 8 minutes.
- After baking , allow it to cool on a wire rack . Once cooled , place in a ziplock pouch and refrigerate.Stays good for 3-4 days.
Notes
- For Instant dry yeast ,no need to proof. You can directly mix with flour and knead the dough.
- Active Dry yeast needs proof. Though I have used instant yeast , just for illustration I have let it sit for 10 minutes to bubble and froth(proof)
- If you don't want to store base for later use , You can directly bake pizza for about 20-23 minutes at 200-220 deg celsius in convection mode oven.
- Split time for pizza base is 10 minutes and baking pizza is 12 to 13 minutes. So all together it should take 22-23 minutes.
Nutrition
Calories: 307kcal