Thursday, 2 April 2015

Yeast Free Wholewheat Thin Crust Pizza

Every time I ordered a thin crust pizza at Pizza Hut, I would start wondering what ingredients they use to make it so unbelievably thin, flaky, and crusty and yet holding so well. I tried asking them many times the ingredients/recipe/procedure but would always be turned down saying it was their trade secret. I tried achieving the same results at home but would not come close to what I eat at the joint. 
Today as I set about to make pizzas for my baby's pizza party, I realised that my yeast is dead and cannot be used. I thought and knew for certain that there are yeast free recipes available online and started my search. While most recipes used more or less the same ingredients, there were a few exceptions and after my quick 5 minute research, I decided to create my own. I am so thankful to Mr. Yeast that he did not bloom and gave me this opportunity to bake my most yummy pizza ever and exactly the way I like it. Rest in peace Mr. Yeast! Sorry, but you won't be called for a pizza dough next time as I absolutely love it without you!! 😜😜

1 1/2 cup whole wheat flour 
1/2 cup bread flour (can be replaced with self raising flour/all purpose flour/maida/whole wheat flour) 
1/4 cup raw wheatgerm (optional; I added just to make it more nutritious)
1 tsp salt
1 tsp garlic powder (or any spice that you prefer)
1 tsp baking powder 
1 tbsp cornflour plus more for dusting 
2 tbsp olive oil plus more for greasing (I used the oil from my can of Sundried tomatoes and it gave a superb flavor to the dough. You can use any oil that you may have from your preserves for maximum flavor; remember, the more oil you use, the flakier will be the crust. I used about 3 tbsp)
1/2-1/3 cup buttermilk or as required for kneading 

Take all the dry ingredients together in a bowl and mix well. Add the oil and mix with your hands. It will resemble bread crumbs. Now slowly add the buttermilk and start kneading a soft but stiff dough. We do not need a wet dough but a smooth one. Towards the end, you can lightly grease your hands to smoothen the dough and soften the dry edges. Cover and keep aside for 15 minutes. 
Meanwhile, pre-heat the oven at maximum temperature for 20 minutes. If possible, it is advisable to also pre-heat the pizza stone or the baking tray where you will be baking the pizza to achieve that perfect crust. 
Now take a round/ square parchment paper about the same size as your baking tray/pizza stone and pinch out a rubber ball sized dough. Sprinkle a dash of cornflour on the parchment and place the flattened dough ball on it. Using a rolling pin, roll out the dough into a circle of about 1/8" thickness or thinner as per your liking. Spread a thin layer of pizza sauce/tomato sauce and top it with your favourite toppings. Sprinkle a generous amount of cheese to finish it off. 
Now carefully take out the pizza stone or baking tray from the hot oven and quickly place the prepared parchment with the pizza on it. Put it back into the oven and bake at 180 degree celcius for 10-15 minutes till the cheese melts and the edges look brown. Remove from oven and cut and serve hot. Repeat with the remaining dough or refrigerate for later use. Makes 4 8" pizzas. 

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