100% Whole Wheat Pizza Dough: Thin Crust: Indian Atta

Happy June everyone!

Friday night was pizza night. Ever since I have learnt the way to work with yeast, I must admit I am little addicted to baking breads at home. Homemade pizza dough is a new feather in the hat. And moreover this is made with 100% whole wheat flour, indian atta-yeah Aashirwad or Pillsbury both will work perfectly fine for this recipe.

I know, as soon as you say pizza you think of calories, refined flour (maida) and lots of cheese; but I used whole wheat flour, very less cheese and good vegetable toppings which means lots of goodness without compromising the taste. You can use this basic whole wheat pizza dough recipe and make thin crust or thick crust; small medium or large pizza; decide your own toppings and have it piping hot, fresh right out of oven.

How much time does dominos, pizza hut or pizza express takes to deliver so called ‘hot’ pizza? 30 minutes? 40 minutes? Well if you have the dough ready, then this pizza will take only 12 minutes. Exciting? You don’t have to count the calories, or worry for you kids’ health- it will be like indian bread (roti or paratha) with tons of veggies and the amount to cheese you feel is right. Smiling? Happy?-I am sure you are.

What more, I bring before you step by step pictures so that you understand well. Please please and please dont keep yourself away from having pizza- this is the Best Whole Wheat Pizza Dough.

Author: Shweta Agrawal

Cuisine: Italian

Makes: 2 meduim size thin crust. Or 1 large thin crust.

Ingredients:

1 cup whole wheat flour (I used Indian Aashirwad brand)

1 teaspoon rapid instant yeast

1/4 teaspoon sugar

1/4 cup water

1 teaspoon basil (optional)

Salt to taste

2 tablespoons olive oil

5 tablespoons water

Method:

Heat water in microwave for 20 seconds. Water should be warm. To it add yeast and sugar. Set aside for 10 minutes or till you see yeast bubbled and frothy. (pic 1)
Next, sieve flour and salt in the yeast bowl. Knead the dough and keep adding 1 tablespoons of water at a time. (pic 2 and 3)
To the dough at 1 tablespoon oil and basil. Knead the dough for good 8 minutes. The dough should come together, must be soft and springy. (pic 4 and 5)

In a clean bowl add 1 tablespoon oil. Take the dough and coat it with olive oil. Cover the dough with cling film and keep aside in a warm place for 40 minutes. (pic 6)
After 40 minutes, the dough will be doubled in size. (pic 7)
Divide the dough in 2 equal parts. Take a pizza pan or a baking sheet. Grease the pan with some olive oil.
Preheat the oven 190C. 
Start rolling one part of pizza dough. I rolled into very thin crust. Place the rolled dough on the pan. Pinch the sides so that you have risen crust. Poke holes with fork on the rolled dough. (pic 8)

Spread any pizza sauce, cheese, toppings. Bake for 8 minutes at 190C.  (Pic 9 and 10)

Reduce the temperature to 180C and bake again for 4 minutes. The cheese must have melted. Cut and serve. (pic 11)

Notes:

You can freeze this dough. Put the dough in ziploc bag and freeze. When you want to use it, defrost and roll it out.

I made 2 thin crust (medium) sized pizza. You can use to make any size and type crust pizza.

Keep your dough in a warm place. I always keep it in the oven. A friend of mine who lives in hills covers the bowl with blanket and keep it in the dark place-for her this trick works.

You have to use a good quality olive oil for a nice texture. I recommend Colavita Extra Virgin Olive Oil.

Use active rapid yeast or also called as instant yeast. I used Allinson Easy Bake Yeast.