Can I make pizza dough with multigrain atta?

Yes — this recipe kneads 3 cups of Anveshan multigrain atta with yeast, warm water and olive oil into a base that bakes up crisp outside and chewy inside.

Why does the recipe use olive oil in the pizza base?

Anveshan olive oil keeps the multigrain dough soft and pliable and gives the crust a golden, bakery-style finish when brushed on before baking.

How long does multigrain pizza take to make?

Allow about 90 minutes of prep, mostly for the dough to rise, plus 15 minutes of baking, serving 4.

How do I get a crisp base with multigrain atta?

Let the dough rise fully, roll it thin, and bake on a preheated tray or stone at high heat so the multigrain crust crisps up rather than turning dense.

Multigrain Atta Pizza

Name: Multigrain Atta Pizza
Prep time: 90 min
Cook time: 15 min
Total time: 1 h 45 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 3 cups Anveshan Multigrain Atta; 1.25 cups Warm water; 2 tsp Instant yeast; 3 tbsp Anveshan Olive Oil; 1 tsp Salt; 0.75 cup Pizza sauce; 2 cups Mozzarella cheese; 10 pieces Cherry tomatoes, halved; 1 handful Fresh basil

Multigrain atta pizza is a homemade pizza built on a wholesome yeasted base kneaded from multigrain flour instead of refined maida. Using fibre-rich Anveshan multigrain atta gives the crust a satisfying crisp-yet-chewy bite, while fruity Anveshan olive oil brushed into the dough and drizzled on top keeps it supple and golden. Topped with sauce, mozzarella, cherry tomatoes and basil, it is a feel-good upgrade to takeaway pizza that serves 4.

Time breakdown

Prep Time90 min

Cook Time15 min

Total Time1 hr 45 min

Ingredients

Warm water
Instant yeast
💡 You can also use Groundnut Oil / Mustard Oil / Sunflower Oil / Coconut Oil / Black Sesame Oil as per your preference.
Salt
Pizza sauce
Mozzarella cheese
Cherry tomatoes, halved
Fresh basil

How to Make Multigrain Atta Pizza

1
Dissolve the yeast in warm water and let it foam 5 minutes.
2
Combine the Anveshan Multigrain Atta with salt, add the yeast water and 2 tbsp Anveshan Olive Oil, and knead 8-10 minutes into a smooth dough.
3
Cover and rise about 1 hour until doubled.

Tips for the Best Multigrain Atta Pizza

✓Give the Anveshan multigrain dough a full rise so the crust stays light, not heavy.
✓Preheat your oven and tray as hot as possible for a crisp bottom.

Frequently Asked Questions

More about Anveshan Khapli Multigrain Atta

Duration: Best Before 6 Months from the date of manufacture.

Storage: Store in a cool, dry place in an airtight container to maintain freshness and prevent moisture absorption.

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