After the Paneer Tikka Masala Pizzas
made with All purposer flour, I wanted to check how the pizzas will turn out with Whole wheat or our regular wheat flour. I had this for the Saturday dinner and had invited parents for the pizza special. As it happens most time when I have pizzas for dinner, everything happends at the same time and the time for the baked pizzas to come out will not be same as the time everybody takes to wait. So there is always more demand than actuals!
Since I was making an elaborate Paneer Tikka for topping, I decided I might as well make a wheat flour base for myself. The mistake I did was adding butter to the base for the first batch, which resulted in the base being soft. I was hoping to get a thin crust base. So for the next one didn't add butter and increased the baking time.
Whole Wheat Paneer Tikka Pizza
For the Base
Whole Wheat Flour - 1 & 1/2 cups
Maida - 1/4 cup
Instant Yeast - 1 tsp
Sugar - 1/4 tsp
Salt - 1 tsp
Olive oil - 2 tbsp
Butter - 1 tbsp (you can add this on the top instead of kneading into the dough)
For Paneer Tikka Masala and Sauce, check Paneer Tikka Pizza
How to Bake Whole Wheat Pizza
In a wide bowl, take the flours, yeast, sugar and salt. Slowly add water to knead to a soft pliable dough. Transfer to your counterr and knead again for 10 mins. Keep it covered in an oiled bowl until it doubles.
Once it doubles, punch it down, add olive oil and knead it well again. Again keep it covered for another 30 -40 mins.
Pre heat your oven to 200 C.
Pinch down balls and roll out as 6 -8 inch disc. Bake at 200 C for 15 mins. Remove and top with your choice of sauce and toppings.
This is if you are making your base ahead. I baked it right away with toppings, so baked for 20 - 25 Mins till the base was crispy
Prick the top with fork and spread the butter, sauce, tikka masala and cheese. Bake for 20 - 25 mins.