Whole wheat Pizza base is a healthy alternative to the basic all purpose flour Pizza base. The main key for any kind of bread baking is the good quality yeast . A good quality yeast delivers a good bread. Baking our own bread is so much fun . If you’re uncomfortable working with yeast or making your own pizza dough at home, then this post is definitely for you.

Wholewheat Pizza Base

Baking our own bread gives us the liberty to play in with flavours . Also homemade pizza is totally a bliss. We actually have control on how thick or thin the crust should be ? Need a cheesy burst pizza or chewy crust or a thin base , everything is with in our hands.

Whole wheat Pizza base recipe which im sharing is a fool proof recipe. Actually in this recipe I’m sharing you how you can prepare pizza dough and store Pizza base. With this pizza dough recipe , you can freshly bake your pizza directly by adding toppings. In case you want to prepare Pizza Base ahead and use it after a 1-2 days , then you can prepare the base and keep it ready.

I have added cider vinegar in this recipe because acidic medium in limit helps in gluten development. As Whole wheat flour is used here , I have added 1/2 Tbsp of vinegar which helped to get a very nice pizza crust with just right amount of chewiness.

If you are planning for Baking Pizza at home , then do try this homemade Pizza Sauce / Pasta Sauce recipe . Other Kids favorite recipes on blog are Masala Bun , Potato Smiley , Potato Wedges , Spanish Potato Omelette, Cheesy Bell pepper Toast and Pasta .

RECIPE CARD FOR WHOLE WHEAT PIZZA BASE :

Whole Wheat Pizza Base
Prep Time
15 mins
Cook Time
10 mins
Resting Time
1 hr
Total Time
25 mins
 

This Homemade 100% Whole wheat Pizza Base is a healthy alternative for regular Pizza Base with a  nice crust and right amount of chewiness

Course: DIY, Main Course
Cuisine: Fusion, Italian, World
Keyword: Bread, Kids Recipes
Servings: 2 Makes
Calories: 307 kcal
Author: Muktha
Ingredients
  • 3 cups Whole wheat flour
  • 1/2 Tsp Sugar
  • 1 1/2 cup Luke Warm Water
  • 1 1/2 Tsp Instant Yeast / Active Dry Yeast
  • 1/2 Tbsp Vinegar
  • 2 Tbsp Olive Oil
  • 3/4-1 Tsp Salt
  • Extra Flour for dusting
  • Extra Olive oil for brushing
Instructions
  1. Take 1/2 cup of warm water and sugar in a bowl , stir well .

  2. Add yeast , stir well and keep it aside undisturbed for 10 minutes, till it bubbles.

  3. Take 3 cups of whole wheat flour in a wide plate/bowl, add salt ,make a well in the centre .

  4. Add vinegar , olive oil and yeast solution in the well and mix it with the wheat flour.

  5. Add remaining 3/4-1 cup of warm water to the flour and gather the flour together to form a dough.

  6. Lightly dust the worktop surface with flour and start kneading the dough.

  7. Knead the dough briskly and really well for 5-8 minutes till the dough attains elasticity , becomes smooth and stretchable.

  8. Transfer the dough to a bowl , grease the dough with olive oil on top .

  9. Close the bowl with a damp muslin cloth and keep it undisturbed for 1 - 2 hours.

  10. 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 .

  11. 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.

  12. Now, on a lightly floured surface , roll the dough evenly to a round disk of 9" inch diameter and make incisions with fork .

  13. Take a pizza pan, grease it with olive oil , dust some flour on oil and carefully place the rolled pizza base into pan.

  14. Preheat the Convection Oven to 170 deg celsius and place the pizza base into oven and bake for 8-10 minutes. 

  15. 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. 

  16. 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.

Recipe 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.

Step by Step Directions on making of Pizza Base:

Take 1/2 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 frothy  bubbles.                   

Take 3 cups of whole wheat flour in a wide plate/bowl, add salt ,make a well in the centre .

Add vinegar and olive oil at the centre in well.

Now for this add prepared yeast solution in the well  .

Mix it with the wheat flour.

Add remaining 3/4-1 cup of warm water to the flour. 

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 , using both the hands. (I used my other hand to click the pic, so its not seen in the image) 

Make a log out of dough , fold both the edges to reach at centre and again knead well. Fold and knead for couple of times.

After 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.

After 1 hour, 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.

After 10 minutes , open the cloth , lightly dust the surface . 

Roll the dough evenly to a round disk of 9″ inch diameter .

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.

Drizzle few drops of olive oil on top of the pizza base and brush it evenly.

Preheat the Convection Oven to 170 deg celsius and place the pizza base into oven and bake for 9 minutes. Depending on your oven temperature 8-10 minutes should be fine. The base should easily move in the pan by the end of 8 minutes. Don’t bake more as it will be again baked along with cheese and toppings.

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.

I baked Pizza using this base with assorted veg toppings.

(Visited 73 times, 1 visits today)

Leave a Reply

Your email address will not be published.

error: Protected