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Wholewheat Pizza Base
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5 from 1 vote

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
Course DIY, Main Course
Cuisine Fusion, Italian, World
Keyword Bread, Kids Recipes
Prep Time 15 minutes
Cook Time 10 minutes
Resting Time 1 hour
Total Time 25 minutes
Servings 2 Makes
Calories 307kcal
Author Muktha H S

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