Made the crust with my high-protein whole wheat flour tonight. Came out AWESOME. just topped with some good sauce, mozzarella, and prosciutto. Maybe it was the whole wheat flour or maybe the dryness of living in the San Fernando Valley, but I didn't have trouble with this dough at all. It didn't rise that much overnight (think my yeast may not be great even though it's got a 2010 date on it), but it didn't seem that wet and I had no problem using a well-floured rolling pin, which allowed me to get it nice and thin. really delicious and so easy! Thank you! Good show, Debra - glad it worked out well for you. Whole wheat does make a nice, thinn, tasty crust. And congrats on something else - spelling "prosciutto" right.. AMAZING the number of menus that have it spelled wrong - that's how I judge the quality of a menu, by how they spell prosciutto. (Can't help it, I was an English major...) :) PJH

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