Pizza

iVillage Member
Registered: 07-11-2007
Pizza
22
Fri, 11-02-2007 - 10:01pm
I really want to try to make homemade pizza.  Anyone have a good , legal recipe that I can use? 
 

 

iVillage Member
Registered: 07-11-2007
In reply to: sela03
Wed, 11-07-2007 - 10:10pm
Thanks cathy and joy!
 

 

iVillage Member
Registered: 09-02-2004
In reply to: sela03
Wed, 11-07-2007 - 10:20pm
Remember that I don't follow the SBD minutiae. I have a theory that ALL SBD approved breads are going to have some sort of additive to up the fibre grams. Naturally, whole wheat, whole grains simply do not contain 4 grams in a 30 g serving. I choose breads for their natural ingredients, not necessarily for the fibre content.

example:

http://www.acebakery.com/bread/granary.cfm




Lilypie First Birthday tickers
iVillage Member
Registered: 10-09-2004
In reply to: sela03
Fri, 11-23-2007 - 10:35am

I made this Amazing Pizza Crust tonight and it was fantastic!

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iVillage Member
Registered: 10-18-2007
In reply to: sela03
Sat, 03-29-2008 - 1:42pm

This is why I love this board.

iVillage Member
Registered: 07-11-2007
In reply to: sela03
Sat, 04-26-2008 - 6:28pm

My family didn't like this crust...we all thought it seemed too heavy(probably due to the whole wheat flour).

 

 

iVillage Member
Registered: 12-06-2007
In reply to: sela03
Sat, 04-26-2008 - 6:50pm

Hmmm...that's probably a good idea!

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iVillage Member
Registered: 04-01-2004
In reply to: sela03
Sat, 04-26-2008 - 7:03pm
I only use whole wheat pastry flour.
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iVillage Member
Registered: 06-18-2006
In reply to: sela03
Sun, 04-27-2008 - 8:45am

I usually portion it in one-serving pieces at the roll-it-in-a-ball stage.

 
iVillage Member
Registered: 07-11-2007
In reply to: sela03
Sun, 04-27-2008 - 1:40pm
Is it lighter tghan regular ww four?

 

 

iVillage Member
Registered: 04-01-2004
In reply to: sela03
Sun, 04-27-2008 - 1:51pm
Whole wheat pastry flour is lighter in texture and has less gluten than ordinary whole wheat, so it is softer and performs similar to regular flour.
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