On Wed, 15 Oct 2008 23:04:58 -0700 (PDT), "
> wrote:


>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.

Replying to my own post.

Okay, I lied.

Here is the sauce I use the most often. I found it online:

The Sauce:

1 28oz can crushed tomatoes
1 teaspoon dried basil
1 teaspoon dried oregano
1 Tablespoon garlic powder or 4 or 5 cloves of crushed garlic
2 Tablespoons red wine vinegar or lemon juice, or a combination of
the two
salt and black pepper to taste

Stir everything together. If the tomatoes are too chunky, break them
up with your fingers.

Fresh tomatoes or herbs can be substituted for canned tomatoes and
dried herbs. The fresh tomatoes don't even need to be cooked first,
since the time in the oven baking is enough to cook them.

The dough:
http://www.here-now.org/downloads/food/031210_pizza.pdf

I make my dough in the food processor. Peter Reinhardt has a
technique which he says produces a good dough in the food processor...

The key is to do the first mixing in short bursts...til the dough just
comes together. No prolonged mixing then. Otherwise the dough
toughens.. It needs to hydrate before the prolonged mixing.

When you add the ingredients for the dough, use the pulse function on
the processor...in short bursts, just til the dough comes together.
Then let it sit...for about 20 minutes or longer.

Then do a prolonged processing cycle of about 1-2 minutes...

After that, let it sit at room temperature...as the previous recipe
suggests..the refrigerate it overnight.

For part of the white flour, you can substitute up to 1 tablespoon of
whole wheat or rye flour per cup of all purpose flour.

I haven't tried that substitution yet..but it is my intent to do so
next time I make this.

This makes the best pizza outside of pizza parlors...in my
opinion..and I have tried one of the best..Pizzeria Bianco. If cooked
on a pizza stone, this can really blow one away...it is that good for
a homebaked pizza.

Christine