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Whole Wheat Pizza (Instant Pot Proofed Dough)

Whole Wheat Pizza(Instant Pot proofed Pizza Dough)

Swati
Crusty Wheat Pizza (Instant Pot proofed Dough)recipe
5 from 1 vote
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Prep Time 15 minutes
Cook Time 20 minutes
Dough Prooving time in Instant Pot 30 minutes
Total Time 1 hour 5 minutes
Cuisine American

Ingredients
  

  • 2 Cups Whole Wheat Flour(Atta)
  • 1/2 Cup Semolina (Sooji)
  • !/2 Cup Oats flour
  • ¼ Cup Milk Powder
  • ¼ Cup Olive Oil
  • 1 tbsp Active Yeast
  • 1 tsp Sugar
  • 1½ tsp Salt
  • 1 tbsp Italian Seasoning optional

For Toppings

  • Cheese(Mozzarella/ Pepper Jack) take any of your choice
  • Pizza Sauce
  • Vegetables/meats of your choice
  • Chilli Flakes
  • Seasoning
  • 350 ml Lukewarm water for kneading Pizza Dough

Instructions
 

Method for making dough

  • In a bowl mix, all the flours(Whole Wheat flour, Semolina and Oats Flour).To it add milk powder, salt, sugar and herbs if using.
  • Make a well in center, add lukewarm water(it should be just warm enough to touch), add yeast, and mix well. it just enough so that the dough comes together.
  • I added around 400 ml of water for 500 g or 3½ cups of flour. Add around 325 ml water if using All-purpose flour and skipping oats flour.
  • Let the dough rest for 2-3 minutes, add oil and then knead it for 2 minutes.

Proving Dough in Instant Pot

  • Oil the inner pot, transfer the dough carefully to inner pot.
  • Cover the lid and set the Yogurt Mode on for 40 minutes. I covered it with Instant Pot lid, you can use any glass or steel lid also. Take care it should cover it properly as the upper crust can become dry and dough will not prove well.
  • After 40 minutes, cancel the Yogurt Mode, Check the beautifully risen dough and carefully transfer it to another bowl or on dusted counter.
  • Divide dough into equal portions give pizza shape to dough. If immediately baking, line the shaped pizza on dusted baking trays.
  • Preheat oven to 427ºF/219°C
  • Shape it as you like it and leave on counter covered with damp cloth for next 10 minutes.

Baking Pizza Bases to store for later use

  • In case, you wan to bake the base first, prick the base with fork , bake in pre-heated oven for 10 minutes at 427ºF/219°C

Baking Pizza immediately

  • After the 2nd proving time (10 minutes), spread pizza sauce to base. Add toppings of your choice.
  • Bake in a pre-heated oven for 12 minutes(thick crust) and 8 minutes thin crust at 427ºF/219°C

To prove Dough on Counter

  • Transfer the dough to well oiled bowl, cover with damp kitchen towel or cling film.
  • Keep on counter or in cold weather, in oven with lights on.

Notes

Halve the ingredients for a smaller batch of mini pizza base(around 4).
Total flour for 8 mini 6" pizza base is 3 Cups(Whole Wheat Flour+Semolina+Oats Flour).
You can replace Whole Wheat flour with All-purpose flour/Maida or use it in any combination.
Substitute for milk powder-- Knead dough with half of water and half of milk. To use milk for kneading, use boiled and pasteurized milk.

Notes to use Yeast

I used Instant Yeast that needs no blooming. If you are using Fresh Yeast then you add it directly to your flours while kneading. If using Dry Yeast , you need to bloom it first then add to dough.
To use Dry Yeast-- Add yeast and sugar to just enough to touch lukewarm water required to knead the dough. Or, you can measure the water temperature using food thermometer. It is should be 105 – 110?F (37 – 40?C).Do not use very hot or very cold water. It kills yeast.
Keyword Instant Pot Pizza Dough, Whole Wheat Pizza
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