On Oct 15, 10:43*am, 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 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 use Peter Reinhardt's crust and crushed tomato sauce, from his book
American Pie. The crust I really like is called the Neopolitan
style. No oil, just flour, water, salt and yeast. In an addendum to
that recipe, he suggests that using whole wheat for part of the crust
works well...and adds a very interesting flavor, and that a lot of
folks like it like that. I haven't tried it like that yet, but it is
my intention to do so. Maybe make some of the dough tonight.

And part of the appeal of this crust is the flavor...it sits in the
fridge for overnight or longer.. The flavor is superb because of
that.

The sauce is made from crushed tomatoes...and my experience has shown
me (at least) that this is my preferred sauce. One can either crush
regular canned plum tomatoes, or buy them already crushed. Either way
works. The seasonings are garlic (fresh or garlic powder), oregano,
basil, and a bit of red wine vinegar. It is a marvelous tasting
sauce..and has that real pizza parlor taste, at least to my mind.

And no, I will more than likely not post recipes for any of these, but
Peter Reinhardts books are available in libraries... And if you do a
search on his Neopolitan crust, several hits come up. Haven't tried
to pull up his crushed tomato sauce yet....

Christine, who might make pizza dough even this late at night..and
will use part ww flour for it.