We all love Homemade Pizza and this is the recipe for the best homemade pizza perfected over time, with hundred percent whole wheat pizza base!
This best homemade pizza is definitely the best ever!
So pizza tales are not new on this blog. We at home love pizzas and for a long time I have been working hard to perfect that 100% whole wheat pizza base to make the best homemade pizza ever 🙂 Many books have been read, many recipes tried, some tweaks done and now I think finally last Friday, I made what I can call, as the best homemade whole wheat pizza ever. The people in my house have made a joke out of my pizza trials and how I am obsessed with it, on how it really doesn’t matter if the crust is not as crisp or as chewy or if it has 10% maida added in it, but me I kept to it, sometimes when things get in my head, they stay in my head, till I am satisfied.
I think what also pulled the last straw and pushed me to work at it extra hard for the last some days is the book I am currently reading, “Delancy : A man, a woman, a restaurant and a marriage” written by Molly Wizenberg (author of the famous blog Orangette), It is a story about Molly and her husband Brandon and their opening the Pizza restaurant “Delancy”. The book is a memoir of how Molly and Brandon survive a new marriage, a book and a new restaurant altogether at once. The book has its moments, describes the ups and downs of a new marriage and most certainly captures the madness of opening a new restaurant.
As a person currently working as a consultant for a new upcoming restaurant in Hyderabad, I totally could relate to the madness and the points mentioned in the book, the unending work days, the one task after another coming up every new day and that too, just when you thought you are done with everything. Opening and running a restaurant is a constant whirlwind madness and everyone who has been associated with one will agree to this.
However, what the book fails to capture for me is the emotions, going by the title of the book I expected a lot more of the chemistry and emotions between Molly and Brandon and how they handled their marriage to be explored and I did feel shortchanged at that level. Even the most complex scene where Molly confesses to Brandon that she doesn’t want Delancy to exist seems to have been touched upon so lightly but what is handled so well is the food part and what lingered in my mind for a long time was how Brandon was obsessed with getting his pizza dough and the sauce right, how he explored every pizza joint worth it’s salt in his desire to understand and master it and that my dear friends, pushed me finally to my pizza dough right.
So I share with you the recipe of the best homemade pizza with whole wheat flour and few tips I realized are important to get the pizza right.
1. Knead the dough well but be gentle with it. Handle it with love and care.
2. Slow raising, that is the key and a very important point in the making of any pizza. I slow raise my whole wheat pizza dough in the fridge for about 6 hours and then for about an hour outside. If you are in a hurry, you can skip the fridge refrigeration step but the flavour will mostly certainly not be the same (I have tried this, it does work). Remember when it comes to bread, slow raising = better flavour ALWAYS
3. Always brush your pizza with olive oil before putting the sauce and toppings on it, it helps in keeping the crust crisp and prevents it from being soggy
4. The toppings themselves – do not overload the pizza with sauce (it will make it soggy) or with toppings (again it will make it heavy and soggy). After you apply a thin layer of pizza sauce, sprinkle some cheese before you add the toppings and then add the rest of the cheese. This way there will be something holding the sauce and the toppings together and there won’t be any toppings landslide after the first bite of the pizza
5. Heat while baking, very very important step. I heat the oven at 250C for atleast 30 minutes before I put my pizza in the oven and when I can I use a pizza stone to increase the heat. It makes a lot of difference to the quality of the pizza crust, the wood fire ovens operate at a temperature of 750-1000 and we all know that the best pizza’s come out of them. High heat is critical for a good pizza
6. Last but not the least, don’t feel scared of the pizza monster. Once you crack it, the feeling of satisfaction is immense and unbeatable.
And oh, here is an awesome pizza sauce recipe to top up this one!
Source – many internet and book recipes put together
Makes 2 large thin crust pizzas