Onion Capsicum Pizza, the All-time Favorite

I tried a variation on my basic pizza last week. It was the husband’s birthday and all he wanted was home-made pizza. He is a changed man today. From not liking it at all he has come to pick it as the one dish for a special meal! The transformation, not in small measure, is because of the wholesome-ness of a home made pizza. You can never go back to Dominos (and definitely not to Pizza Hut!) once you’ve had the home made kind.

And it is not that complicated at all. Usually I go with my basic bread dough recipe which is more yeasty and makes a good base for the thick crust. After reading many baking enthusiasts rave about the slow rising in the refrigerator, using much less yeast, I thought it was time to give it a try.

But, since I can no longer bring myself to use only white flour in any recipe, for this new recipe too I replaced half the white flour with good old atta. Other than that I (loosely) followed Heidi’s recipe for White Whole Wheat Pizza at 101 Co0kbooks.

I didn’t refrigerate it overnight, but it did stay in the fridge a good 8 hours. The dough wasn’t as elastic as it could have been (because I used atta, I guess), so tossing was a bad idea. But it could be stretched easily and the quantity yielded 3 large thin crust pizzas. These were quick to cook, 10 minutes in a very hot oven (Gas Mark-9) but not as crisp as my regular crust. The verdict: while the son liked the thin crusts, the husband still prefers my old recipe–“The pizza wasn’t the same. Did you do something different?” Good comment, hubby dear!