Pizza is an all time party or snack treat among friends and family. This pizza I tried with whole wheat flour and with double layer toppings. Perfectly homemade pizza sauce adds a twist to it.
14″ inches Large Pizza
4 cups wheat flour
2 cups water
3 tablespoons oil
1.5 teaspoons salt
1 tablespoon sugar
1.5 tablespoons quick rise yeast (doesn’t need proofing)
1 teaspoon dry oregano
Pizza Sauce :
8 boiled and peeled tomatoes
1 tablespoon sweet tamarind chutney or 1 teaspoon pure tamarind pulp
1 teaspoon olive oil
2 teaspoons salt
2 tablespoons sugar
1 teaspoon dry oregano
1 tablespoon tomato ketchup
1 teaspoon lemon juice/ apple cider vinegar
1/4 teaspoon hing or asafetida
7-8 basil leaves
600 grams cheese
dry oregano herb
dry savory herb
10-15 basil leaves
peeled and slice zucchini
1/2 cup chopped sundried tomatoes
1/2 cup pineapple chunks
1/2 cup sliced black olives
1/2 cup sliced green olives
1/2 cup deseeded chopped tomatoes
Corn meal for pizza base
For Dough – Add 1.5 cups of warm water in a stand mixer, add 2 tablespoons of oil, sugar and yeast. Whisk it all well and then add salt, oregano. Whisk well again.
Add the flour and turn on the stand mixer , kneading the flour. In between add gradually half cup of water and 1 tablespoon of oil.
Kneading the flour in a nice soft dough which isn’t too sticky. Keep the dough to rest for 45 minutes or more (lesser time for regular all purpose flour, also will need lesser yeast). Make sure to pat the dough with wet palms.
By the time dough is resting start preparing the sauce.
Pizza Sauce: Blend all ingredients of pizza sauce together except the oil and asafetida.
Heat a saucepan or skillet, add the oil, once hot then add the asafetida.
Pour the blended mixture and cook for 5 minutes by covering with a lid or else cook on low heat for same time.
Turn off the stove and pour the sauce in a bowl , letting it cool down.
By the time sauce is cooling down and if the resting time is completed of the dough then remove the dough out.
By this time keep the oven for preheat on 350 F.
Knead the dough again and then cut it into halves. Take a rolling pin and stretch one half out in circular motion, making a 14″ inches diameter.
Sprinkle some corn meal on the tray to have perfect crust for your pizza and then place the dough on the pizza tray.
Push the curved sides of the dough in upward direction to have circular tunnel.
Spread some sauce all over, add some herbs, then add some zucchini, sundried tomatoes and grated mozzarella cheese on it. Make sure to cover the curve endings with more cheese so that your dough doesn’t taste doughy after baking.
Do the same with the next half of the dough and place it on top of the first layer. Close the curve ending properly and roll them upward. Add the remaining toppings generously and sprinkle some more herb.
Keep the entire tray to rest again for 10 minutes and then put it in the oven to bake for 25-30 minutes on 350 F .
Once the corners turn little brown the pizza is done and check the crust if completely cooked. (One of the reasons why to keep the temperature on 350 so that both the layers of pizza are cooked properly)
Remove the Pizza out and place on a wax paper with the help of a spatula (if too hot). Slice the pizza in equal 8 slices and serve it on a plate.
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