Classic whole wheat Pizza base 🍕

Can you remember who you were before the world told you who you were supposed to be ?

Life moves on and life will sort itself out, and even if it’s all different than what we expected, life does, always, adapt. And so will you. Be you. Life will adjust, just like I was forced to find a whole wheat pizza base recipe which my kids would prefer. Even though I always despised giving white flour to my kids, it wasn’t until I realised I was all out of white flour that I was forced to experiment with whole wheat flour. Never stop learning.. because life never stops teaching ♥️.

I was truly amazed how good this whole wheat pizza base actually tastes!!! It’s a little more effort than my easy peasy cheesy pizza base (posted earlier in my blog), but if you are like me and a racist of sorts when it comes to food.. (who likes brown to white🤭😄) .. this is a sure winner with kids !!!

Enjoy baking 🥰♥️ !

Ingredients: (Makes two 12 inch pizza)

Yeast – 1 tbsp

Lukewarm Water – 1 1/2 cups

Sugar – 1 1/2 tsp

Whole wheat flour -3 cups

Salt – 1/2 tsp

Semolina/cornmeal – for dusting the pan

Olive oil – to grease the mixing bowl after kneading the dough and for brushing the pizza base before baking.

Method :

1. In a large bowl mix yeast, sugar and lukewarm water. Stir and let it sit for 5 mins until the yeast dissolves and starts frothing. Add whole wheat flour and salt. Mix dough ingredients by hand or a mixer with a dough hook until it comes together. I prefer doing it by hand, I find it therapeutic 😀. ( But each to their own ). If dough is too wet, add 1 tablespoon of whole wheat flour at a time. (A 1/4 cup to 1/3 cup can be added, if needed. Remember the water absorption of the flour you use and the humidity of the place are all factors to consider). Knead for 2-3 minutes by hand on a lightly floured surface and roll into a ball.

2. Place dough in a mixing bowl greased with olive oil and seal it tightly with cling film. Let it rise for 60mins – 90mins (again depending on how warm the weather in your region is).

3. Punch down the risen dough to release the air bubbles. Divide in 2.

4. Using a rolling pin, roll out each ball of dough into a 12 inch circle. Dust the pizza pan with semolina/ cornmeal and place the dough onto the pan. Brush with olive oil lightly and half bake in a preheated at 200 C oven for 5-7 mins. Take out from the oven and put the desired topping beginning with cheese and ending with cheese and bake for another 10 mins. Serve warm.

Add a pinch of ♥️:

Pizza dough is a lean dough, which means it doesn’t use eggs or butter. So you are promised a crispier pizza crust. But I would recommend brushing olive oil on the dough/ bowl atleast before you keep it for rising and brushing olive oil on the rolled out pizza before adding the topping, to ensure the topping doesn’t make the crust soggy. Don’t forget to add a tbsp of semolina or cornmeal ( whatever’s in hand ) to dust the pizza pan to give an added flour and crisp.


Sareeka ♥️