How can one possibly have a 26-day Street Food Marathon without a Pizza ? One of the most popular street foods (and actually any-time food at home :p), I have already put up several pizzas already (and most with Wholewheat base too).
But this is special as I have made it with a pizza pan that my husband gifted me this year. It came with a huge promise of making the base more crusty and boy, did it deliver !! I made three different toppings (out of which two were thin crust and the remaining was deep pan variety), and all 3 pizzas vanished between mine and the neighbour’s kids in a jiffy. I also have a version with the Lodge Cast Iron , so watch this space for more !
As I have a HUGE pizza lover in the elder kid, I am sure this pizza pan is sure to be used more often. Let’s move to check out the thin crust pizzas today. I have my own Wholewheat Pizza base, but for a change I used Sally’s recipe and it turned out fabulous.
Wholewheat flour doesn’t rise as much as All Purpose Flour yet we like the nuttiness that it provides.
IMHO, I reckon that once you are used to Wholewheat bases, the commercial pizzas don’t appeal (and neither are they value for money).
So, we had two thin Crust pizzas – one for my little one and her friend with just cheese and Tomatoes, one with Olives – Onions – bell peppers and the last was a Deep Pan variety with extra Cheese and fiercely spicy for my elder one with Jalapeños, Olives and a lot of other stuff that she likes 🙂
So do check out the pics and choose what you liked 🙂 Do let me know what kind of vegetarian toppings you / your family prefers 🙂
Other Pizza varieties on this blog so far –
- Wholewheat Thin Crust Corn Cheese Pepper Pizza
- Mini Quick Pizzas
- Grilled Methi Bhakri Pizza Bites
- Broccoli Pepper Corn Pizza
- Wholewheat Margharita Pizza
- Herby Cheese Pizza
- Wholewheat Cheese Pizza
- Corn and Spinach Pide (Turkish Pizza)
- Dominos Style Garlic Bread Sticks
Ingredients for Wholewheat pizza base (fully adapted from Sally’srecipe)
- Wholewheat flour – 3.25 cups + 1 TBSP (I used fresh stone groundChakkiwalla Atta, not Ashirwad)
- Sugar – 1 tsp
- Yeast – 15 g (1 TBSP)
- Warm water – 1.5 cups ( you may need more of less depending on the quality of the flour)
- Olive Oil – 1.5 T (original recipe called for 1 T) + 1 tsp (to brush the crust)
- Honey – 1 T (I didn’t use as I wanted to make it a vegan base)
- Salt – 1/2 ~1/3 tsp
- Red chilli flakes + garlic powder – 1 tsp (I added this , was not in the original recipe)
- Vital Wheat Gluten – 3 tsp (optional.)
How to make the dough:
- In a kitchen aid stand mixer bowl or any other bowl you are using, Proof the yeast (even if its instant, I still proof it) in warm water + sugar.
- Once it bubbles, whisk in the salt, spice powders, honey (if using), gluten and the flour.
- Mix the flour well in the liquid mixture and let it stand covered for 15-20 mins (this helps in gluten formation).
- Now knead well (adding any little additional warm water or flour or oil as required), till you get a smooth and springy dough.
- Place it in a well oiled container with a damp cloth. I kept it in a food grade plastic container with a tight lid. Let it rise till doubled (takes about 2 hours in normal temperature).
- Punch it down lightly once risen. Turn the oven on, and let the dough rise by the time the toppings are ready.
To assemble and bake:
- Spray the pizza pan with cooking spray. divide the dough into 3 portions (My pizza pan was 25 cms, so the above dough makes 2 medium sized 12 inch or three 25-inch pizzas.
- Pre-heat oven to 230C for about 15 mins.
- Keep the toppings, grated cheese ready.
- Spread one portion gently into the greased pizza pan directly.
- Top with the pizza sauce, the toppings , any spice powders, and the cheese
- Bake for 15-17 mins (keep an eye after 13th min) and gently demould the pizza from the pan using ONLY a silicon or wooden spatula.
- Cut and serve warm