Whole wheat Pizza

So I completed part two of Pizza from scratch. This was the whole wheat version. The pizza was crispy, cheesy and yum yum yum all the way. Now this will be the pizza to make in future.

The 48 hour rest to the dough helped. The dough had risen in double, I could see the holes in the dough. Next time I make pizza, the dough rests for at least 12 hours before baking. I didn't use cornmeal today instead I used flour as a separator between the baking sheet and the pizza base. I blind baked the base for 10 minutes at 450 degrees till it was crispy on one side.  Pierce the base with a fork to avoid it puffing up. Then flip it, put the toppings and bake it again for 10 minutes at 450. I broiled the pizza for 3-4 minutes to slightly char the toppings and cheese.

This is how the dough looked after it was kneaded. After this it was pulled into a base for the pizza. For me a pizza is a meal in itself but today I started with a small salad and ended with cappuccino chocolate chunk ice cream. Hope you make it and enjoy it as much as I did.