Whole Wheat Pizza Base Recipe with step by step photos – in Oven & Kadhai | learn how to make whole wheat pizza from scratch
How about a piping hot pizza coming straight out of your oven. Sounds yummy right? And yes, did we mention it will be prepared from 100 % whole wheat flour. Yes, this a Whole Wheat Pizza Base. We will show you how to bake in convection oven and in kadai as well.
Preparing pizza base and pizza sauce in advance makes assembling pizza pretty quick and easy. You can check our Pizza Sauce Recipe.
In this post, we will also discuss how to store these pizza base and also how to prepare pizza from it later.
If you are looking for a no yeast pizza, then do check our recipe for No Yeast Paneer Tikka Pizza Recipe
How to make Whole Wheat Pizza Base Recipe | Step-wise process :
For yeast fermentation
- In a small bowl, combine ½ cup lukewarm water, yeast and sugar. Water should not be too hot, it should be just warm. To test, dip your finger in it, if you are comfortable then temperature is ok. If you feel it is hot then let it cool down a bit.
- Stir well till no lumps remain. If you see that there are lumps of yeast in the mixture, heat the mixture for a few seconds. Cover and set aside for about 10 minutes or till the mixture is frothy. If the mixture does not turn frothy, discard this and start again.
For the dough
- Through a very sieve, sift wheat flour. To it add salt and mix. Then add fermented yeast mixture and mix.
- Gradually add lukewarm water and mix. We added about ½ cup + 1 tablespoon water. Once everything is combined well, add 1 tablespoon oil and knead till oil is absorbed into the dough.
- Now take this dough on a flat surface and knead well for a total of 10 minutes. After about 5 minutes of kneading, start adding 1 tablespoon oil gradually. Knead until you get a smooth and elastic dough.
- Once you are done with kneading, wash your hands so the dough doesn’t stick more. Texture of the dough should be smooth and not sticky. Then put few drops of oil on the dough and shape the dough into a smooth ball and tuck the edges inside.
- Take a bowl, grease it with some oil and place the dough in the bowl.
- Apply little oil on the dough. Cover the dough with a kitchen towel or plate. Keep aside to rise for 1 – 1.5 hours or till dough doubles in size.
- Once the dough doubles in size, punch the dough and knead lightly for about a minute.
- Divide the dough in 3 equal portions. From this much quantity we have prepared 3 thick pizza base of about 6 inch. You may even prepare slightly thin base.
- Take one portion of the dough and roll into a round of medium thickness.
- Place round on a greased baking tin, cover and keep aside for 10 minutes. Similarly prepare other pizza base.
- For the remaining dough, you can coat the dough with oil and cover and keep it aside till one base is baked and gets ready.
- Grease baking tin with generous amount of oil/butter and dust little wheat flour over it.
Baking in Convection
- Pre-heat oven to 200 degrees Celsius for 10 minutes.
- After 10 minutes, prick the base with a fork. Bake in a pre-heated oven at 200 degrees for 10 minutes.
- Once done, take out of oven immediately. Lift the base with a flat spatula and place it on a wire rack and let it cool.
Baking in Kadai
- Add salt in the kadhai and spread it with hands. Salt should be enough to cover the base. Cover it with a lid and let it pre-heat on a medium heat for 5 minutes.
- After 10 minutes, prick the base with a fork. Bake in a pre-heated kadai on medium flame for 12-15 minutes.
- Once done, take out immediately. Lift the base with a flat spatula and place it on a wire rack and let it cool.
How to store Pizza Base:
Take a round air-tight container and spread paper towel in the bottom. Place one base in it and again put paper towel over it. Keep the second base. Repeat the same for all pizza base. Close the lid. Keep base at room temperature for 24 hours. Keep in refrigerator after 24 hours. It will stay good in fridge for another 3-4 days.
Preparing Pizza
Spread pizza sauce over the base. Put little cheese & toppings – onions, bell peppers, tomatoes, jalapenos, olives. Top it up with more cheese.
Baking in Convection
Bake in a pre-heated oven at 200 degrees for 6-7 minutes.
Baking in Non-stick pan:
If you want to make in kadai. Heat a non-stick pan, place prepared pizza in it. Cover with a lid, cook on a medium flame for 5-7 minutes or till cheese melts.
Do have a look at more Bread Recipes on the blog, like –
Ladi Pav Recipe
Eggless Herbed Focaccia Bread Recipe
10 tips to make perfect bread + failproof sandwich bread recipe
No Yeast Bread Recipe
No Yeast Pav Recipe
Whole Wheat Pizza Base – in Oven & Kadai
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Ingredients (1 cup = 240 ml)
For yeast fermentation
- ½ cup lukewarm water
- 2 teaspoon granulated sugar
- 1 teaspoon instant dry yeast (or 1 ¼ teaspoon active dry yeast)
For the dough
- 2 cups whole wheat flour (gehun ka atta)
- ¾ teaspoon salt
- 2 tablespoon oil
- ½ cup + 1 tablespoon lukewarm water (add as required)
Instructions
For yeast fermentation
- In a small bowl, combine ½ cup lukewarm water, yeast and sugar. Water should not be too hot, it should be just warm. To test, dip your finger in it, if you are comfortable then temperature is ok. If you feel it is hot then let it cool down a bit.
- Stir well till no lumps remain. If you see that there are lumps of yeast in the mixture, heat the mixture for a few seconds. Cover and set aside for about 10 minutes or till the mixture is frothy. If the mixture does not turn frothy, discard this and start again.
For the dough
- Through a very sieve, sift wheat flour. To it add salt and mix. Then add fermented yeast mixture and mix.
- Gradually add lukewarm water and mix. We added about ½ cup + 1 tablespoon water. Once everything is combined well, add 1 tablespoon oil and knead till oil is absorbed into the dough.
- Now take this dough on a flat surface and knead well for a total of 10 minutes. After about 5 minutes of kneading, start adding 1 tablespoon oil gradually. Knead until you get a smooth and elastic dough.
- How to know when the dough is ready :Knead the dough for 10 minutes, but do not over-knead. Once ready, dough will become elastic - you will be able to easily stretch the dough and dough will not stick to the surface in which you are kneading the dough.
- Once you are done with kneading, wash your hands so the dough doesn’t stick more. Texture of the dough should be smooth and not sticky. Then put few drops of oil on the dough and shape the dough into a smooth ball and tuck the edges inside.
- Take a bowl, grease it with some oil and place the dough in the bowl. Apply little oil on the dough. Cover the dough with a kitchen towel or plate. Keep aside to rise for 1 - 1.5 hours or till dough doubles in size.
- Grease baking tin with generous amount of oil/butter and dust little wheat flour over it.
- Once the dough doubles in size, punch the dough and knead lightly for about a minute.
- Divide the dough in 3 equal portions. From this much quantity we have prepared 3 thick pizza base of about 6 inch. You may even prepare slightly thin base.
- Take one portion of the dough and roll into a round of medium thickness. Place round on a greased baking tin, cover and keep aside for 10 minutes. Similarly prepare other pizza base.
- For the remaining dough, you can coat the dough with oil and cover and keep it aside till one base is baked and gets ready.
Baking in Convection
- Pre-heat oven to 200 degrees Celsius for 10 minutes.
- After 10 minutes, prick the base with a fork. Bake in a pre-heated oven at 200 degrees for 10 minutes.
- Once done, take out of oven immediately. Lift the base with a flat spatula and place it on a wire rack and let it cool.
Baking in Kadai
- Add salt in the kadhai and spread it with hands. Salt should be enough to cover the base. Cover it with a lid and let it pre-heat on a medium heat for 5 minutes.
- After 10 minutes, prick the base with a fork. Bake in a pre-heated kadai on medium flame for 12-15 minutes.
- Once done,take out immediately. Lift the base with a flat spatula and place it on a wire rack and let it cool.
How to store Pizza Base:
- Take a round air-tight container and spread paper towel in the bottom. Place one base in it and again put paper towel over it. Keep the second base. Repeat the same for all pizza base. Close the lid. Keep base at room temperature for 24 hours. Keep in refrigerator after 24 hours. It will stay good in fridge for another 3-4 days.
Preparing Pizza
- Spread pizza sauce over the base. Put little cheese & toppings – onions, bell peppers, tomatoes, jalapenos, olives. Top it up with more cheese.
Baking in Convection
- Bake in a pre-heated oven at 200 degrees for 6-7 minutes.
Baking in Non-stick pan:
- Heat a non-stick pan, place prepared pizza in it. Cover with a lid, cook on a medium flame for 5-7 minutes or till cheese melts.
Video
Can I use the sponge method (that you have given for whole wheat bread) for making whole wheat pizza base?
Hi Dipika, you have to follow this recipe for making whole wheat pizza base if you want to roll the dough. Bread dough prepared using sponge method are a bit difficult to handle since they become sticky and loose. So it will be very difficult to roll base from this dough. But, if you want to just spread the dough with hands on a greased plate/pizza pan, then you can go ahead and use the sponge method dough. Hope this helps.
Thank you so much for this prompt and detailed reply. Much appreciated 🙂
Thank you :))