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Home Cooking 44

Pizza making at home

HabaneroLady | May 3, 201509:01 AM

One of my quests is to make a somewhat healthy home made pizza. I'm doing this by:

Using 100% whole wheat dough for the crust.
No added sugar.
No butter. Olive oil instead.
Low fat cheese.
Lots of veggies.

I cook the dish in a cast iron skillet at my ovens maximum temperature (550 degrees).

But I am constantly being stymied by inability to get the pizza to stay together. The moment I touch it, slice it, or move it from the skillet, the cheese and all the toppings slide off and disappear. This is probably due to too much sauce. But I do really like pizza sauces. What would allow for a generous amount of sauce, but holding it together? Perhaps putting down cheese first, the sauce, then toppings, then more cheese to make the two layers of cheese stick together and to the crust?

I'm also having a hard time with the sauce. It tends to end up dark and smokey tasting. I want a bright tasting sauce with a bit of zing. I've been experimenting with basically tomato sauce with oregano, salt, pepper, and crushed red peppers. To that, add various other ideas to yes. Any tips there?

Angie

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