Comments on: Whole Wheat Pizza with Chipotle Pizza Sauce http://angelarandall.com/2010/01/03/whole-wheat-pizza-with-chipotle-pizza-sauce/ good things in life Thu, 07 Jan 2010 03:47:04 +0000 http://wordpress.org/?v=2.9 hourly 1 By: Angela http://angelarandall.com/2010/01/03/whole-wheat-pizza-with-chipotle-pizza-sauce/comment-page-1/#comment-36 Angela Thu, 07 Jan 2010 03:47:04 +0000 http://angelarandall.com/?p=1563#comment-36 Oh gosh, the food processor whips up dough lickity split. Even better? I don't have to do the dishes! For this pizza crust I actually used a 50/50 mix of <a href="http://www.kingarthurflour.com/flours/whole-wheat-flour.html" target="_blank" rel="nofollow">traditional whole wheat flour </a>& <a href="http://www.kingarthurflour.com/flours/bread-flour.html" rel="nofollow">bread flour</a> and it wasn't bad. Graham usually HATES whole wheat, and even he liked this. (Which, quite honestly, is a coup. He's instinctively avoidant of anything containing things like FIBER.) I usually reserve whole wheat pastry flour for baking treats. I believe the whole wheat pastry flour has less protein in it than traditional whole wheat flour (3g fiber-3 g protein @ 100 calories in pastry vs 4g fiber -4g protein @ 110 calories for traditional whole wheat.) ----- (Okay... I did some research. I had to; I think my next project is going to be homemade bread.) <blockquote> The quantity of the proteins contained in the flour serve as the best indicator of the quality of the bread dough and the finished bread. While bread can be made from all-purpose wheat flour, for quality bread a specialty bread flour, containing more protein, is recommended. </blockquote> ---- Sauce is shamefully easy. Really. Everyone should make their own. (As Bittman recommends.) Oh gosh, the food processor whips up dough lickity split. Even better? I don’t have to do the dishes!

For this pizza crust I actually used a 50/50 mix of traditional whole wheat flour & bread flour and it wasn’t bad. Graham usually HATES whole wheat, and even he liked this. (Which, quite honestly, is a coup. He’s instinctively avoidant of anything containing things like FIBER.)

I usually reserve whole wheat pastry flour for baking treats. I believe the whole wheat pastry flour has less protein in it than traditional whole wheat flour (3g fiber-3 g protein @ 100 calories in pastry vs 4g fiber -4g protein @ 110 calories for traditional whole wheat.)
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(Okay… I did some research. I had to; I think my next project is going to be homemade bread.)

The quantity of the proteins contained in the flour serve as the best indicator of the quality of the bread dough and the finished bread. While bread can be made from all-purpose wheat flour, for quality bread a specialty bread flour, containing more protein, is recommended.

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Sauce is shamefully easy. Really. Everyone should make their own. (As Bittman recommends.)

]]> By: Lacey http://angelarandall.com/2010/01/03/whole-wheat-pizza-with-chipotle-pizza-sauce/comment-page-1/#comment-35 Lacey Wed, 06 Jan 2010 16:24:14 +0000 http://angelarandall.com/?p=1563#comment-35 So fortuitous that you posted this--yesterday morning I began to thaw my frozen pizza dough in the fridge for use in pizza last night. After making Bittman's dough in the food processor a few weeks ago, I wondered why any food processor-owning person would choose to make it any other way. It was WAY EASY. I'm sure you could cut in some whole wheat pastry flour into some regular bread flour for something healthier than white crust, but not as dense as whole wheat. I'll try it out and let you know! Also--I think you've inspired me to create my own sauce. I've been using marinara sauce up until now but if I'm going to all the trouble to make homemade pizza, I might as well go all the way. So fortuitous that you posted this–yesterday morning I began to thaw my frozen pizza dough in the fridge for use in pizza last night. After making Bittman’s dough in the food processor a few weeks ago, I wondered why any food processor-owning person would choose to make it any other way. It was WAY EASY.

I’m sure you could cut in some whole wheat pastry flour into some regular bread flour for something healthier than white crust, but not as dense as whole wheat. I’ll try it out and let you know!

Also–I think you’ve inspired me to create my own sauce. I’ve been using marinara sauce up until now but if I’m going to all the trouble to make homemade pizza, I might as well go all the way.

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