Friday, 10 October 2014

Whole Wheat Flour Thin Crust Pizza

Whole Wheat Flour Thin Crust Pizza

For this month’s We Knead to Bake we were to make a Pizza. We all love pizza so the girls were waiting for me to make the pizza.
This pizza I made from Shammi’s Passion a Wheat flour base thanks to PJ!
The sauce was from here.
 You can use any topping I forgot the corn and the girls do not like pineapple so I did not get any.

Whole Wheat Flour Thin Crust Pizza

Whole Wheat Flour Thin Crust Pizza

Preparation Time: 20 minutes 
Cooking Time: 20 minutes
Makes: 3 pizza bases
  • 2 ½ cups whole wheat flour chapatti atta + some more to dust
  • 2 tsp active dry yeast (I used Crown brand)
  • ½    cup + ½   cup water
  • 2 tsp sugar
  • 1 tsp salt
  • 3 tblspn olive oil
  • A few leaves basil shredded
  • 1 cup pizza sauce ( approx.)
  • Capsicum, mushrooms, tomatoes, olives
  • Mozzarella and gruyere cheese and parmesan cheese
  •  Sage, oregano, thyme, sweet marjoram, garlic.
  • In ½ cup warm water add sugar swirl let the sugar dissolve a bit add the yeast mix well set aside for 10mins in a warm place.
  • The mixture will start frothing this means that your yeast is active.
  • In a mixing bowl add the yeast solution and oil, salt, basil whisk it well. Add wheat flour and mix .Add the remaining ½ cup water. (I needed about 2 tblspn more).
  •  Mix well and knead it to form smooth pliable dough. Cover with a kitchen napkin and let it rest in a warm place in a greased bowl till double in size or 2 hours.
  • After the end of the rise time the dough will have risen punch it down.
  • Preheat the oven for 150 °C.
  • Grease a baking tray with little oil.
  • Divide the dough and make 3 balls for 3 pizzas.
  • Dust the ball with the dry flour and roll the dough to a thin base and if you want you can cut it out with a lid to get perfect circles. I did not.
  • Prick the base with fork for even cooking and to avoid puffing up.
  • Transfer the rolled pizza base to the baking tray.
  • You could bake in preheated oven at 150 deg C for 7-9 minutes.
  • The base will leave the sides and brown it will also move easily in the tray. Your base is done do not over bake.
  • Cool down completely and store in zip lock bag and keep it refrigerated.
  •  You can bring the base to room temperature when you want to make the pizzas and make it with your toppings.

  • This is one way but if you are as inpatient to eat a pizza as we were then you need not store them.
  • Spread your  sauce on the raw base and toppings to make your pizza.
  • This is my pizza sauce and for toppings I have used capsicum, mushrooms, tomatoes, olives and mozzarella and Gruyere cheese and Parmesan cheese. The herbs I used are sage, oregano, thyme, sweet marjoram, garlic.
  • The temperature I used is 180°C and baked it for 20 minutes.

Whole Wheat Flour Thin Crust Pizza
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  1. That looks so appealing and I bet that was yummy. Cherry tomatoes add a nice contrast to the base color.

  2. Fantastic pizza, thin crust is always my choice..Drooling..

  3. wow.. love the thin crust.. no one can say just one..

  4. Pizzas are all time favorite..very nicely done.

  5. Love the thin crust pizza, it has come out beautifully!

  6. totally yummilicious :-)) love the crust !


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