sf wrote:
> On Wed, 15 Oct 2008 12:43:22 -0400, Tracy > wrote:
>
>> 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 make my dough with a bit of whole wheat if I don't have enough white
> and for me, which white flour: bread or all purpose, doesn't matter.
>> 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.
>
> I started off using fresh, then went to ground canned, sauce, now I
> use paste because I don't want all the water fresh and the others
> have.
>> -Tracy
>> Thinking about making pizza now...maybe tomorrow. I will make the dough
>> tonight and stick it in the fridge to see what happens.
>>
> You can keep dough several days in the refrigerator, just punch it
> down when it gets high. AFAIC: The best thing in the world is
> "refrigerator rolls", so it stands to reason that slow rise pizza
> dough would be good too.
>
>
Well, I made some pizza dough tonight - half ap flour and half ww flour
and it is sitting in the fridge.

We'll have pizza tomorrow or Friday. I will report back on how it tastes.

-Tracy