For the crust.
Once rolled out, brush on a little olive oil on top, then spread marinara sauce as required. Add cheese as required, then toppings as per choice.
Notes:
I have made this with all whole wheat flour too in the past, but find that a combination of whole wheat flour, all purpose flour and vital wheat gluten gives me the best results. If you get whole wheat bread flour that would be a good choice to use for this base, and you can skip the vital wheat gluten flour. Also you can reduce the all purpose flour to 1/2 cup and increase the quantity of whole wheat flour by the same quantity.
Bread machine instructions
Place all the ingredients in the bread machine pan in the order specified in the manual. Mine specifies, liquids first, then dry ingredients and lastly yeast. I used 1 tbsp bread machine yeast, and skipped the italian seasoning entirely. Set the bread machine to dough cycle, when completed, remove and proceed with the rest of the recipe.
2 and 1/4 cups whole wheat flour (atta)
3/4 cup all purpose flour (maida) (see notes)
1/4 cup vital wheat gluten flour (optional, see notes)
2 heaped tbsp cornmeal (makkai ka atta)
3/4 cup all purpose flour (maida) (see notes)
1/4 cup vital wheat gluten flour (optional, see notes)
2 heaped tbsp cornmeal (makkai ka atta)
1 1/4 cup warm water
1 tbsp active dry yeast
1 tsp sugar
3 tbsp olive oil
1 1/4 tsp salt.
1 tsp Italian seasoning (optional)
a little extra cornmeal for dusting.
For the toppings
Marinara sauce as required
choice of toppings (about 1 cup per pizza)
(I
have used any combination of onions, bell pepper (capsicum), mushrooms,
jalapenos and pineapples during my various tries with this pizza and
liked all versions)
Shredded Cheese as per choice
Shredded Cheese as per choice
For
cheese I tried a new type of grated cheese available in the grocery
called pizza blend cheese which was a mixture of mozarella and cheddar,
but you can use mozzarella cheese that is usually used in pizza too.'
a little olive oil to apply on top (optional)
a little olive oil to apply on top (optional)
Dissolve yeast + sugar in warm water and keep aside for 5 to 10 minutes until slightly frothy.
In a large bowl mix together all the flours, salt and Italian seasoning.
Add
water with yeast and olive oil to the flour mixture and knead. Knead
for a few minutes, apply a tsp of olive oil to it and keep aside in a
warm place to rise for about an hour.
( I placed it in my oven with the oven light on so that it would provide some warmth)
After the dough doubles, flatten it a little and divide into two or three balls.
Let the divided dough rise again for about an hour.
Pre heat oven to 425 deg F.
Roll
one of the balls of dough into a thin crust or regular crust with a
help of a little cornmeal if required.If you are adventurous you could
try tossing the dough to stretch it or use your fists to stretch and
shape the dough too, I just rolled it out normally this time :-)
Once rolled out, brush on a little olive oil on top, then spread marinara sauce as required. Add cheese as required, then toppings as per choice.
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Bake
in the oven for about 20 mins to 25 mins depending on thickness until
the crust is crisp and the cheese is melted and slightly golden on the
top.
Sprinkle a few crushed red pepper flakes on top (optional) and enjoy the pizza while still hot.
If not using all the dough refrigerate the balance dough for a day or two and remove and use as required.
Sprinkle a few crushed red pepper flakes on top (optional) and enjoy the pizza while still hot.
If not using all the dough refrigerate the balance dough for a day or two and remove and use as required.
Yield will depend on thickness and size of crust. (I have gotten about 3 personal sized pizzas with this quantity or one extra large pizza base depending on how I rolled it out )
Notes:
I have made this with all whole wheat flour too in the past, but find that a combination of whole wheat flour, all purpose flour and vital wheat gluten gives me the best results. If you get whole wheat bread flour that would be a good choice to use for this base, and you can skip the vital wheat gluten flour. Also you can reduce the all purpose flour to 1/2 cup and increase the quantity of whole wheat flour by the same quantity.
Bread machine instructions
Place all the ingredients in the bread machine pan in the order specified in the manual. Mine specifies, liquids first, then dry ingredients and lastly yeast. I used 1 tbsp bread machine yeast, and skipped the italian seasoning entirely. Set the bread machine to dough cycle, when completed, remove and proceed with the rest of the recipe.
