Wheat Pizza Base
Preparation Time:20 mins
Cooking Time : 25mins
Makes:3 small pizza base
Ingredients
Wheat Flour(Atta/ Chapathi Flour) - 1 and 1/4 cups
Active dry yeast - 1 tsp ( I used Bakers brand)
Water - 1/4 cup + 1/4 cup
Sugar - 1 tsp
Salt - 1/2 tsp
Olive oil - 1 and 1/2 tbsp.
Method
1.In 1/4 cup warm water, add sugar and yeast set aside for 10mins.You will see the mixture frothing this ensure that your yeast is active. This test is only for active dry yeast, if you are using instant yeast then skip this step and proceed to next step .
2.In a mixing bowl add the yeast solution and oil, salt whisk it well.Then add wheat flour and mix well.Add remaining 1/4 cup water.
3.Mix well and knead it to form a smooth pilable dough.Keep it in a warm place undisturbed for 2 hrs.When u check after 2 hrs, the dough would have been raised.Now punch it down incase for any air bubbles. I divided the dough to make 2 small pizzas.Dust flour and roll the dough to a thin base and cut it out with a lid to get perfect circles.Grease a baking tray with little oil. Roll using a chapathi roller to a thin base,dust flour when needed.Preheat the oven for 150 degree Celsius for 10 mins.
4.Prick the base with fork for even cooking and to avoid puffing up.Look at the thickness of the base.My tray is small so I could bake only 2 at a time.Transfer the rolled pizza base to the baking tray.Bake in preheated oven at 150 deg C for 7-9 mins.
5.The base will leave the sides and it will start moving easily in the tray, If you turn over you can see the texture as shown below, thats the correct stage do not overbake.Cool down completely and store in ziplock cover and keep it refrigerated.
When you want to make pizzas, bring the base to room temperature and proceed making the
pizza.Homemade Veg Pizza or Non Veg Pizza you can try or follow my blog.
Serve hot! And its pizza time now , now lets dig in :))
Notes:
•The dough shouldnt be sticky...if so then ur dough is watery so add in a little more flour.
The dough shouldn't be very tight, if it is then the pizza will be hard.
•After getting baked, it will easily move in the pan
•You can use the same recipe for white base too, but adjust water quantity alone as
white flour may take a little less than wheat flour.
•For microwave check after 5mins then proceed.
•The resting time totally depends on the type of yeast you are using.
•If you are making it even more thin base then you can get 3 pizza bases with this recipe.
•If you cut a tiny area with a knife, u can see if its cooked fully by seeing the bread like texture.
•You can even lay aluminium foil or butter paper on the try and then roll the dough on it.
•If you are using instant yeast no need to proof it, add it along with water and just mix it.
•Do not be tempted to overbake, don't let it brown at the max 10mins not more than that.
•As my oven tray is small, I always divide the dough into 2 or 3 and make pizzas.
•It is again a no fail recipe.The only thing to keep in mind is the measurements and the yeast activeness.With the measurement specified above , u can make 3 small thin crust pizzas.
•You can keep the base refrigerated for 2-3 days not more than it, use it within that time.
Preparation Time:20 mins
Cooking Time : 25mins
Makes:3 small pizza base
Ingredients
Wheat Flour(Atta/ Chapathi Flour) - 1 and 1/4 cups
Active dry yeast - 1 tsp ( I used Bakers brand)
Water - 1/4 cup + 1/4 cup
Sugar - 1 tsp
Salt - 1/2 tsp
Olive oil - 1 and 1/2 tbsp.
Method
1.In 1/4 cup warm water, add sugar and yeast set aside for 10mins.You will see the mixture frothing this ensure that your yeast is active. This test is only for active dry yeast, if you are using instant yeast then skip this step and proceed to next step .
2.In a mixing bowl add the yeast solution and oil, salt whisk it well.Then add wheat flour and mix well.Add remaining 1/4 cup water.
3.Mix well and knead it to form a smooth pilable dough.Keep it in a warm place undisturbed for 2 hrs.When u check after 2 hrs, the dough would have been raised.Now punch it down incase for any air bubbles. I divided the dough to make 2 small pizzas.Dust flour and roll the dough to a thin base and cut it out with a lid to get perfect circles.Grease a baking tray with little oil. Roll using a chapathi roller to a thin base,dust flour when needed.Preheat the oven for 150 degree Celsius for 10 mins.
4.Prick the base with fork for even cooking and to avoid puffing up.Look at the thickness of the base.My tray is small so I could bake only 2 at a time.Transfer the rolled pizza base to the baking tray.Bake in preheated oven at 150 deg C for 7-9 mins.
5.The base will leave the sides and it will start moving easily in the tray, If you turn over you can see the texture as shown below, thats the correct stage do not overbake.Cool down completely and store in ziplock cover and keep it refrigerated.
When you want to make pizzas, bring the base to room temperature and proceed making the
pizza.Homemade Veg Pizza or Non Veg Pizza you can try or follow my blog.
Serve hot! And its pizza time now , now lets dig in :))
Notes:
•The dough shouldnt be sticky...if so then ur dough is watery so add in a little more flour.
The dough shouldn't be very tight, if it is then the pizza will be hard.
•After getting baked, it will easily move in the pan
•You can use the same recipe for white base too, but adjust water quantity alone as
white flour may take a little less than wheat flour.
•For microwave check after 5mins then proceed.
•The resting time totally depends on the type of yeast you are using.
•If you are making it even more thin base then you can get 3 pizza bases with this recipe.
•If you cut a tiny area with a knife, u can see if its cooked fully by seeing the bread like texture.
•You can even lay aluminium foil or butter paper on the try and then roll the dough on it.
•If you are using instant yeast no need to proof it, add it along with water and just mix it.
•Do not be tempted to overbake, don't let it brown at the max 10mins not more than that.
•As my oven tray is small, I always divide the dough into 2 or 3 and make pizzas.
•It is again a no fail recipe.The only thing to keep in mind is the measurements and the yeast activeness.With the measurement specified above , u can make 3 small thin crust pizzas.
•You can keep the base refrigerated for 2-3 days not more than it, use it within that time.
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