Quote:
Originally Posted by Mrs. Colleen
I guess I missed this post before! 
Things are great! Mark and I got custom leathers a few weeks back so we are trying to ride as much as possible to make sure we break in the leather before our next track day. 
Now back to the pizza topic. 
When I make homemade whole wheat pizza crust all I change is the flour. The consistency IS different but we both like it. Both of us prefer a more Italian style pizza crust...really thin and more cracker-like. If you want the same consistency you will probably have to only swap half the white flour for wheat flour. |
That's why I'm going for 1/3 corn flour with the WW, and a touch more olive oil, and spices like basil and oregano right in the dough! Plus I'm going to knead it a little more than usual to get the gluten stretchy , almost like a foccacia consistency. We'll see......
