Recipe: Ragi Whole Wheat Pizza Base
Updated: Oct 4, 2020
In our effort to make your favourite dishes healthier here we have created a whole wheat ragi pizza base recipe. Pizza base available in the market is mostly made from refined flour (maida) and has many preservatives and additives. This recipe uses no refined flour or refined sugar. We have also incorporated ragi millet in order to increase the nutritional value of your pizza base. Most of the ingredients used for making the pizza base are easily available in everybody's house, except for yeast. Here we have used instant yeast instead of active dry yeast. You can directly use instant yeast in your recipe and it does not require any additional step to make your yeast active.
1/4th katori finger millet (ragi) flour
1 and 3/4th katori whole wheat flour
1 tbsp butter/canola oil/olive oil
1 tsp honey
1 tbsp mixed herbs (oregano, parsley, basil) (optional)
1.5 tsp instant yeast
1/2 tsp salt
1 cup lukewarm water
Serving: 3 pizza base
Calorific Value (per serving):
Energy: 303 kcal
Protein: 8.12 gm
Carbs: 53 gm
Fats: 6 gm
Fibre: 9 gm
1. Measure and assemble all the ingredients for making the pizza base at one place.
2. Take a large mixing bowl and add all the ingredients except water in that bowl.
3. Now add water slowly and make a dough of this mixture using both your hands. This
step will take around 8-10 minutes. Make sure you knead your dough properly as it
results in gluten formation which helps in rising of bread dough. After kneading, the
dough will look like as shown in picture below.
4. Take your dough out from the bowl and give it the shape of a ball. Coat the mixing bowl with oil. Now place the dough ball inside the bowl. Cover your bowl tightly with
plastic wrap or damp cloth and allow the dough to ferment in a warm surrounding
(about 28C - 34C).
5. Let the dough sit for 1.5 hour. During this time, the dough will almost double in size
due to yeast action. Dough will look like as shown in picture below.
(Note: Dough rise is also dependent on the surrounding temperature. If the surrounding temperature is high then dough will rise quickly. Ideal temperature for dough rise is around 28C to 35C.)
6. Punch the dough to release the air. It will deflate.
7. Take dough out from the container and roll it into a cylindrical roll. Now cut this roll
into three equal pieces. Mould each piece into a shape of a ball as shown in picture
8. Cover these dough balls with damp clothes and let them sit for another 15 minutes
so that they rise further.
9. Now take one ball and place it over a butter paper. Using the fingers and palm from
one hand, press the dough at the centre so that it stretches and gets flattened in a
circular shape. Now with the help of fingers of both hands apply pressure on the
sides of this dough so that it stretches further and its size increases.
10. If you want a thin crust pizza then keep stretching the dough in a round shape till it
become very thin in thickness as shown in picture below.
11. With the help of a fork make small teething holes all across the pizza base. This will
prevent the pizza base from inflating while baking it.