PIZZA!! I have a theory; Indians like and eat pizza much
more than the creators- Italian and copyrighters- American (always first to patent, but never to create... have I told you that the country has even patented ‘bhang’ chocolates.. beat that now!!!) Anyways, coming back to our
point, PIZZA is regarded with a great respect in India. I have had the cheap 50
bucks worth ones and then the posh 1000 + worth ones. But trust me when I say,
this recipe makes one of the best tasting pizza that you will ever taste. I know,
its a project in its own way. The time that the dough will take to rise! The time
that the pizza will take in the oven to be made! In that time though, you are
actually doing no cooking but chilling around the house, lounging in front of
the TV, making a beautiful pitcher of summery sangaria... etc. etc. etc.
But once done, I guarantee you a slush of such emotions,
like: why didn’t I make more & when would I try it again!! However daunting
the task is, you would go back to make it again, the very next weekend.
A good pizza has to start with a beautiful flavourful base. Anywhere outside your house, that base is made with refined flour and chemicals that are totally useless in your body; even though the word ‘’whole-wheat’’ screams through. But at home, there is no fooling. I make my pizza with ‘Chapatti Atta’ I get from my neighbourhood miller. Its wholesome, whole wheat and oats mixed and, ground in front of my trusted eyes. And I love the nutty flavour that it so amazingly and subtly imparts to my pizza!! Try this once atleast, before dismissing the idea..
Now to get started, the first step has to kneading and
proofing the dough (D-Oh)!!
Ingredients:
3 cups whole wheat flour
3 tbsp. honey
11/2 tsp. salt
2 tbsp. olive oil plus extra for spreading on dough
2 tsp. yeast
1-2 tsp. Cornmeal/ semolina
3 tbsp. honey
11/2 tsp. salt
2 tbsp. olive oil plus extra for spreading on dough
2 tsp. yeast
1-2 tsp. Cornmeal/ semolina
Method:
First of all, check the yeast you got from your grocer. Depending
on which city or area you are in, you may get a choice between instant yeast or
active dry yeast. I always choose the latter as it is twice cheaper than the
instant ones and somehow in the Mumbai climate, it tends to shelf and work
better. But if you have instant yeast, no worries just don’t do the first step
and mix the yeast directly in with the water, wheat, honey, olive-oil and salt.
1.
Proof the yeast: Take half a cup of lukewarm
water and mix in the honey. Once mixed thoroughly, add the 2 tsp of those little
yeast globules, give it a stir with the spoon and let it stand for five minutes
or so till there are tiny bubbles all over the surface of water and the mix
looks kinda creamy.
2. Now take the wheat flour in a big mixing bowl
and dump in all the ingredients, except cornmeal. Mix and knead till you form clean
springy dough, which springs up after you dent it slightly.
First timers, don’t fear the sticky fingers
that normally happens in the beginning, but as you mix the ingredients, the
dough will stick to itself and away from your fingers. Scientists call this
process gluten formation, and oh we so love this exact gluten!! If you follow
the measurements as I have given here, it will look just as the picture here. It
should not stick, but if it does, keep a bit of the flour handy but use it ever
too stingily, till it looks exactly like the picture here.
3.
This is enough to make two, medium to large
pizza. So if you are only in the mood to make one, stick the other piece of
dough round in some oiled cling film. Double wrap it in some foil and freeze it
for later use.
Once frozen, this dough will stay for at
least two months or so. Just on the day you intend to cook with the frozen
dough, defrost it for a night in the refrigerator or do as I do, stick it in
the microwave and defrost there. Once defrosted, leave it to double for 2 hrs
or so, depending on the temperature of your kitchen!!
4.
For the half that you intend to make right away,
form it into a smooth round ball. Make sure that the top surface doesn’t have
any cracks. If any crack appears pinch it together and form a smooth ball. Basically
you are making the dough airtight in itself, so that the yeast germinates and
the air doesn’t have a place to escape from. This air is wat will double the dough
ball and make a fluffy crispy pizza base!!
5.
Now in an oiled bowl, let the dough rise til its
double in size. The time taken will depend on the temperature. I normally leave
my dough in the bowl, covered with a clean kitchen towel, inside the microwave
for 1 hour to 1 and ½ hours. Wait till it doubles. This wait will be rewarded
with a crispy yet fluffy pizza.
Pizza or any bread making is a science. There are steps that
you need to follow and measurements that you need to exact. Hopefully you all
should give it a try, at least once. See the difference in the taste and then I
guarantee you, you will never buy those funny plastic like pizza bases that is
available in the mkt.
“Pizza to top: Part 2” will follow in soon, keep checking
the space!! Let the “D-OH” rise as of now!! Cheers!!
Copyrighted Bhaang Chocolates??!! really???!
ReplyDeleteAnd awesome recipe. But does the normal atta base be as soft as the refined flour base?
Best,
Priyanka
Hmm.. at least nothing else but the name "bhang" is from Indian origin.. but its Uncle Sam and his monopoly over anything and everything!!
Deletesee, obviously maida or refined flour has its smoothness. but, wholewheat is arguably much more healthy and has a distinct nutty flavour to it. i am a big crusader of the whole wheat brigade and i love and adore this bread. it crisps up nice on the sides and honey imparts an added flavour.. definitely worth trying it once!! if kneaded well and a bit laborously, it will yield a very smooth dough!! Cheers!!