I have always wanted to make a pizza base, but every recipe i have come across asked for Italian Tipo ’00’ flour. Well i never stock this flour and moreover i wanted to savour a guilt-free healthy pizza. So i just followed the recipe off a magazine and replaced the flour with wholewheat flour. It turned out beautiful, the base is slightly more dense than the normal pizza base. Mr. S never eats pizza crusts and this time he eat every bit of it. For the topping i chose baby Spinach, Red onions, Paneer, mushrooms and homemade pizza sauce.
I like a rustic looking pizza, so chose to roll out into the rectangle. I don’t have the wood base to bake the pizza, so i used my rectangular cake tin and popped it into the oven. The leftover dough can be kept in the fridge or freezer wraped in a cling film. This recipe produces 2 pizzas , enough to feed 4 people.
Ingredients (for the dough)
Adapted from spinneys food magazine
Wholewheat flour- 410gms plus extra for dusting
Caster sugar- 1 1/2 tsp
Dried yeast- 1 1/2 tsp
Olive oil- 2 tblsp plus for greasing
Salt- 3/4 tsp
1. Mix 230ml luke warm water with the sugar and yeast. Set aside for 10 minutes or until frothy. Add the olive oil.
2. In a large bowl, sieve together the flour and salt. Create a well in the centre and add the yeast mixture. Stir, then use your hands to bring the mixture together.
3. Tip the dough out onto a clean surface and knead for 5 minutes or until smooth and elastic. Lightly oil a bowl, put the dough in the middle and cover with cling film or damp tea towel. Leave to rise for 45-60 minutes, until the dough has doubled in size.
4. Divide the dough in half and roll it out in a desired shape. Place it on the wood base (or rectangular cake tin like me :)) , spread the pizza sauce, vegetables and cheese. Bake it in a preheated oven of 200 deg cel for 20 minutes or until done.