I'm quite excited to try making a pizza dough using semolina. Since I have it in the house for making homemada pasta, anyhow. But, what I've been struggling with lately, is trying to find a great KA white whole wheat pizza dough. Can I use this recipe and swap out the ap for www? Any other suggestions for a wonderful thin and thick www pizza dough? Sure, Melissa, try it with the semolina and www - bet it'll be pretty darned good. Other than that, try any of your favorite pizza crust recipes using white whole wheat. Our Guaranteed Pizza Crust might be a good place to start. For the water, try 1 cup; mix the dough, and let it sit for 30 minutes before kneading. This rest period allows the www to absorb the liquid, and keeps you from adding too much flour, which would give you a dry crust. I think it should be pretty good - esp. if you try the organic www sometime, which yeast seems to love... PJH

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