Pizza Base (50% Whole Wheat)

I recently got a GoodFood magazine from the library, the masterclass in the book was about pizza, this inspired me to make Pizza for lunch today. The recipe called for all purpose flour, I used a mix of plain flour and whole wheat flour. The below recipe made one medium sized thick crust pizza. Split the dough to make 2 thin crust pizzas

Dough before proofing

Dough doubled in size

Spread out the dough using your hands


1  cup Maida/ All Purpose Flour
1 cup Atta / Whole Wheat Flour
3/4 cup Warm water
1.5 tsp Active Dry Yeast
1/2 tsp Salt
1.5 tsp Olive Oil


Dissolve the yeast in the warm water and allow it to rest for 5 mins
Add the olive oil and the two flours and mix well
Add the salt and knead for 15-20 mins
Cover and rest for 1 hour or until doubled
Sprinkle some dough into the working surface and place the dough on it
Using your hands spread the dough into a circle
For think crust, the thickness should be as much as a pancake
For thick crust, the thickness is around 1cm
Place the dough in the baking tray
Preheat the oven to 200 degree Celsius
Use a fork and poke the dough to prevent it from puffing up and allow even cooking
Bake for 10-15 mins until a toothpick comes clean

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