This is remarkably cheap & easy to do at home – but it can’t be done unless you are there two hours before you want to eat (because the dough has to rise for 1.5 hours) – so it’s clearly not for everyone.
Homemade pizza sauce is awesome – it can be tweaked in so many ways – and takes little time to prepare.
The best pizza crust inevitably originates (and still exists) in Napoli, Italy. Pizza made in Italy has about a third less calories than in the US, and is about a thousand times better!
But alas, about all pizza dough consists of only four ingredients: white four, yeast, salt and water (with a million secret variations). Not exactly health food!
My spin for a healthy crust: substitute ¼ of the white flour with organic whole wheat, add two table spoons of wheat bran and one of rye flour. Roll the dough really, really thin!
First time toppings: fresh sliced tomatoes, Kalamata olives, ground bison (yup) with caramelized red onion, red pepper and mushroom, topped with grated Mozzarella & Parmesan.
Lessons learned: not so thick on the sauce and toppings! Next oven settings at 525° F!
