In this series of Pizzas, the next in line was Homemade Whole Wheat Pizza and Marinara Sauce.

I made Eggplant or Brinjal recipe as my first Pizza and the interest sort of waned.  I made 3 pizzas and they kind of flopped. So I decided that I stick to what I know instead of experimenting.

With my confidence totally shaken I looked inward or rather blogward.  What I had was Whole Wheat Thin Crust Pizza dough and Marinara Sauce. Absolutely as it is no changes? Of course not, I used basil in my Marinara Sauce.

The only toppings used mushrooms, capsicum and mozzarella and some hard cheddar cheese.

What I got were 3 thick pizzas. The appreciation that my girls gave "the best pizza "comparing it to Dominos Pizza was enough. The pictures of the slices  I have are those that I ate with a sigh of relief that I finally got it right boy was I tired!

Whole Wheat Flour Pizza Dough

Store these Pizza bases in the Freezer they make an excellent meal/snack for any kind of toppings you want.

• Preparation time: 10 minutes
• Cook time: 10 minutes
• Total Time: 20 minutes
• Serves: 6

Ingredients:
For Pizza Dough:

• 2 ½ cups Whole wheat flour chapatti atta + some more to dust
• 2 teaspoons Instant yeast
• 1 cup Water (I needed 2 tblspn more)
• 2 teaspoons Sugar
• 1 teaspoon Salt
• 3 tablespoons Olive oil
• A few leaves basil shredded (optional)

Method:

• In a mixing bowl add wheat flour, yeast, oil, salt, basil if using whisk well. Add the remaining ½ cup water at a time (I needed about 2 tblspn more).
• Add the remaining ½ cup water at a time (I needed about 2 tablespoon 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 in a circle or spread the dough in a circle using your hands.
• 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.

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