Go Back

Whole Wheat Pizza Base

Prep Time 30 mins
Cook Time 15 mins
Proofing Time 1 hr 10 mins
Course Main Course
Cuisine Baked
Servings 4 Pizzas


My Cup Measures 240 ml

    For Pizza Dough

    • 3 Cups +1 Tbsp (400 gms) Whole Wheat Flour (Atta)
    • 1 tsp Salt
    • 1 tsp Instant Yeast See Note 1
    • 1 tsp Sugar
    • 1.5 Cups 300 ml Warm Water See Note 2 and 3
    • 1 tsp Oil

    For Making Pizza

    • 1/4 Cup Whole Wheat Flour for dusting
    • 1/2 Cup Pizza Sauce Homemade or Store bought
    • 2 Onions
    • 2 Bell Peppers
    • 1 Capsicum
    • 1/4 Cup Corns Mushrooms, Olives etc
    • 400 gm Pizza Cheese
    • 2 tsp Olive Oil
    • Oregano to taste
    • Chilli Flakes to taste


    For Pizza Dough

    • Sift flour and salt.
    • Add instant yeast and sugar to the sifted flour and mix nicely.
    • Start kneading, using warm water.
    • Knead for at least 15 minutes till dough stops sticking and becomes smooth and shiny (See Note 4).
    • Take a greased bowl. put the dough in it and then invert the dough so that the greased side comes on the top. This is important or else the dough may dry up and form cracks while rising.
    • Cover the bowl with cling film or lid and let it rest for an hour or so, in some warm place (See Note 6).
    • When the dough gets doubled, deflate it to release the gases and knead for 30 seconds or so.
    • The Pizza dough is ready now.
    • At this stage, you can keep it in the refrigerator up to 2 days or in the freezer for up to 3 months or just go ahead and make pizzas.

    For Making Pizza

    • Preheat oven to 180 degrees C for at least 15 to 20 minutes. During this time, do the following preparations.
    • Divide the dough into 4 parts, make balls and keep it covered for just 10 minutes.(See Note 7)
    • Chop veggies, as per your liking and grate cheese. (See Note 9)
    • Sprinkle flour on the kitchen platform, take a ball and roll it thinly using a rolling pin. Roll it just the way you roll out a chapati.
    • Sprinkle some flour on the baking tray and put the rolled out base on it. This is done so that the base does not stick to the tray.
    • Lightly brush oil on the base all over, for 2 reasons. Firstly, by doing so it will not get soggy once the sauce is spread and secondly, the crust will get crispier on baking.
    • Spread pizza sauce, toppings, and cheese.
    • Keep it in the middle rack of the oven and bake for 1o to 15 minutes, till cheese melts and the bottom gets well cooked.(See Note 12)
    • Serve immediately with love, oregano, etc optional.


    1. This time, I have mixed yeast directly into the flour so please ensure that your yeast is of good quality and is not expired.
    2. If not sure, then please proof it in warm water first.
      • For proofing take 1.5 cups warm water, add sugar and yeast.
      • Cover it and leave it for at least 10 minutes till frothy.
      • Knead sifted flour with this water.
    3. Use warm water only for kneading otherwise yeast will not activate and consequently, your dough will not rise.
    4. The quantity of water may vary slightly, a tablespoon more or less, depending on the flour, so take care of this and add water slowly.
    5. In case, you end up adding too much water then add a little flour, as required.
    6. For kneading, sprinkle very little flour on the kitchen platform, put the dough there, press it with the heels of your hands at different places. when spread then fold it and again start pressing. Do this for about 4-5 minutes till the dough becomes smooth, shiny and clears the poke test.
      • If you poke a finger in the dough, it will spring back.
      • Also, if you hold the dough in your hand then it will be firm and not be sagging.
    7. Rising time depends on the quantity of yeast and on the weather conditions.
    8. During summers it may rise in 45 minutes to 1 hour. Whereas in winter it may take even up to 2 hours.
    9. When dividing the dough into 3 or 4 parts, it's better to roll a log and cut with a pizza cutter. Do not tear it with hands as it may destroy the gluten developed during rising.
    10. Use and chop veggies as per your liking and preference.
    11. If grating cheese in advance, then mix a little salt in it so that it does not stick.
    12. You can even make Margherita Pizza, which is just sauce and cheese, no veggies.
    13. Always lay toppings after placing the base in pizza pan/ baking tray, this is because once laid, it is very difficult to lift it in the raw state.
    14. If the top gets cooked and the bottom is not then cover the top with aluminium foil and if possible, shift the baking tray to lower rack.
    15. Since I have made it the thin crust, I roll out thinly.
    16. If you want to make normal then roll slightly thick, say 1/2" thickness. Also, bake it a little longer.
    17. Remember, it rises during baking so do not roll very thick.
    18. If you want to use just half the dough, then after deflating and dividing, pack the remaining half in cling film, place it in an airtight container and keep in refrigerator up to 24 hours.
    Keyword Wheat Pizza Base, Whole Wheat Pizza Dough