Name: Pizza (with wholegrain base) recipe by Namita Tiwari at BetterButter
Prep time: 120 min
Cook time: 20 min
Total time: 140 min
Yield: 4
Ingredients: 1 ½ cups whole wheat flour; 2 cups all-purpose flour; 2 ½ teaspoons instant dry yeast; 2 tablespoons olive oil; 2 teaspoons salt; 1 teaspoon sugar; 1 ½ to 1 ¾ cup warm water; Pizza topping Ingredients:-; Mozzarella cheese grated; Cheddar cheese grated; Zucchini thinly sliced; Baby corn thinly sliced; Mushrooms thinly sliced; Onions chopped finely; Pizza sauce; Dried oregano or pizza seasoning; Olive oil; Cornmeal (makki ka atta)

Ingredients Serving: 4

1 ½ cups whole wheat flour
2 cups all-purpose flour
2 ½ teaspoons instant dry yeast
2 tablespoons olive oil
2 teaspoons salt
1 teaspoon sugar
1 ½ to 1 ¾ cup warm water
Pizza topping Ingredients:-
Mozzarella cheese grated
Cheddar cheese grated
Zucchini thinly sliced
Baby corn thinly sliced
Mushrooms thinly sliced
Onions chopped finely
Pizza sauce
Dried oregano or pizza seasoning
Olive oil
Cornmeal (makki ka atta)

Instructions

Pizza dough preparation:-
Take 1 ½ cup warm water in a bowl. Add sugar and dissolve it in the warm water. Now add the yeast and cover it. Note that foam will form after 10 minutes ensuring that the yeast is working.
Stir the flour along with the salt and oil. Add the yeast mixture into it and knead for 5 to 6 minutes until you get a smooth dough.
Make sure to add more water in case the dough feels hard or dry, knead this again for another 5 minutes until the dough becomes smooth.
Grease a bowl with some oil. Place the dough into it and turn it around so that it is coated with oil on all sides.
Cover the bowl with a cling film and let sit in a warm place for 1 ½ hours or until it doubles in size.
Pizza preparation:-
Remove the plastic film and punch the dough down. Divide the dough in half for two thick pizzas. You can also divide it into four parts for thin crust pizzas.
Now cover the balls with a kitchen cloth and keep it aside for 10 minutes.
In the meantime, grease a baking tray and sprinkle some cornmeal.
Preheat the oven to 220 degrees Celsius.
Work on one dough ball at a time. Flatten it with hands on a floured surface or counter. Use a rolling pin to get a pizza of 10-12 inches. Let the dough relax for 5 minutes.
It will shrink a bit, so you can stretch it with your hand starting from the centre and working outwards to get the right size.
Brush the top of the dough with olive oil. This will prevent the top from getting soggy from the toppings. Make dents with fingertips on the surface of the dough to prevent bubbling. Keep aside for another 5 minutes. Repeat with the remaining balls of dough.
Move the prepared flattened dough to the prepared baking tray (bake one pizza at a time).
Add about 1/3 cup of pizza sauce. Sprinkle 1/3 cup grated cheese (mozzarella and cheddar mixed)
Add your desired toppings (onions and mushrooms, mushrooms and baby corns, zucchini or plain onions).
Slide the baking tray in the middle slot. Bake for 15-20 minutes till the base becomes golden from the edges and the cheese on top turns golden.
Slice and serve hot.

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