"Tracy" > wrote in message
...
> cybercat wrote:
>> Anybody do this? We need to find ways to control the fat and cholesterol.
>> I'm most interested in a good crust and tomato sauce, I can figure out
>> the other stuff.
>
> I occasionally make a half whole wheat crust. The texture is different
> though. Just substitute whole wheat for some of the all purpose flour. I
> wonder if I rested the dough in the fridge - if the texture would improve.
> It's not bad, just not chewy - more "short" if that makes sense.
>
> I also started using uncooked ground tomatoes for the sauce which I
> learned here! Big difference. I add a bit of basil, oregano and thyme to
> the sauce before spreading on the pizza.
>
> -Tracy
> Thinking about making pizza now...maybe tomorrow. I will make the dough
> tonight and stick it in the fridge to see what happens.
>
>

I'll go search the archives for past recipes! Thanks.