How to Make Pizza without Maida | Homemade Easy Wheat(Atta) Pizza Recipe from Scratch
Check step by step guide for recipe how to make pizza without maida. This homemade atta pizza made with yeast is a healthy version of regular fast food pizza that we usually buy from the market. This delicious atta pizza made with instant yeast, whole wheat flour, with the addition of some fresh vegetables, pizza sauce, and mozzarella cheese.
Ingredients
For Pizza Base
- 250 gm Whole wheat flour (little extra for dusting)
- 1 & ¼ tsp Instant Yeast
- 1 tsp Sugar
- 2 tbsp Butter
- ¾ tsp Salt
- 2 tbsp Curd
- 150-180 ml Water
For Pizza Topping
- 150 gm Cheese
- ¼ cup Onion (cut into thin slices)
- ¼ cup Green capsicum (cut into thin slices)
- 1 Tomato (cut into round pieces)
- 3 tbsp Pizza sauce
- 1 tbsp Tomato sauce
- ½ tsp Dry basil
- 1 tsp Dry oregano and chili flakes for decoration
Instructions
How to prepare pizza dough for Whole Wheat Veggie Pizza
- Take a bowl, add around 80 ml of lukewarm water, 1.25 tsp yeast, and 1/4 tsp sugar in it. Mix it well and keep aside for 10-15 minutes to activate the yeast.
- After 15 minutes, check the yeast mixture if it is foamy means yeast is activated and ready to use. Now take another bowl, add 250gm wheat flour, rest of the sugar, and mix them. Then add 2 tbsp curd and yeast mixture in it. Finally, add the rest of the water little by little to make a soft and sticky dough. The amount of water maybe a little less or more dependent on the quality of the flour. Cover the bowl and keep aside for 20-30 minutes.
- After 20 minutes, sprinkle some dry flour on the cleaned kitchen counter (or you can use a big bowl for this process) and transfer the dough on it. Now add salt to the dough and start kneading it with your hands. Use your palm in kneading the dough. In the beginning, the dough will be very sticky, and if it is not manageable then add 1 tbsp dry flour in it. On the other hand, if it looks dry then add 1 tbsp water at a time to make it moist.
- After 5 minutes of kneading, the dough will become less sticky, now add 2 tbsp butter into it and knead continuously for another 8-10 minutes. Sprinkle some flour on the counter in-between when needed but do not add more flour at a time. I have used around 15-20 gm flour during kneading. Knead the dough continuously until it becomes less sticky, smooth, and spring fast if touch with a finger.
- Now form a ball of the dough and place it in a greased bowl. Sprinkle some dry flour and mark a cut with the help of a knife. Then cover the bowl with a kitchen towel and keep it aside for fermentation and wait until it becomes double in size. In the summertime, you can leave it on the kitchen counter but during Winters you should place it in the microwave or the warm OTG for fast proofing. The time of proofing depends on the temperature conditions of your area. It is the summertime in my city, and the dough becomes double in around 40 -45 minutes.
- Meanwhile Preheat the oven to 220 degrees Celsius for 10-15 minutes.
How to prepare topping for Whole Wheat Veggie Pizza
- Check after 40-45 minutes, the dough becomes doubles in size then punch it down and knead it for 15-20 seconds. Now grease the pizza pan with little oil and flatten the dough on it into a circular disc and bake it for 2-3 minutes in the preheated oven. Take it out, let it cool down a little a bit.
- Now apply pizza sauce and tomato sauce mixture on the base and layer it with mozzarella cheese. Top it with your favorite veggies layer like I used onion, green pepper, tomatoes, and some dry basil. Sprinkle some more cheese on the top.
How to bake Whole Wheat Veggie Pizza
- Now put the pizza pan in the preheated oven and bake it for 15-20 minutes until cheese melts and becomes little brown on the corner.
- Take out the pizza from the oven, cool it down a little bit, sprinkle some dry oregano, and chili flakes. Cut into wedges and serve warm. Enjoy!
Video
Notes
- Always use fresh and good quality ingredients.
- I recommend the proofing of yeast first to confirm its activity then only add into the flour mixture.
- To activate the yeast use warm water only, not cold or hot. To check the warmth of water put a finger in that water if it tolerates the temperature then it is good to use.
- Add water little by little when making the dough of the pizza base.
- Pizza base can be refrigerated or freeze it for later use. It stays good for 2-3 days in the fridge and a month in the freezer.
- Continue kneading the dough till it becomes smooth and springy. It will take around 15-20 minutes. Good kneading is the secret of light and fluffy texture.
- Proofing time of the dough depends on the weather condition of your city or area
- Preheat oven to 220 degrees Celsius / 450 degrees Fahrenheit for at least 10-15 minutes. The oven should be hot when we put the pizza inside to get a nice crispy texture.
- After taking out the pizza from the oven, Wait for 5-7 minutes so that melted cheese becomes a little bit hard, and it will be easier to cut clean pieces.