Papa Dels is my favorite, although my wife prefers Giordano's. And, yes, you can substitute maybe a 1/4 cup of semolina or whole wheat flour for the all purpose. But, I have always used olive oil and cornmeal on the bottom of my pan. I do not pre-bake my crust, however. I use a baking stone at the lowest point and heat it up to 500°, giving the stone additional time to heat up. Then I throw the pizza in there for around 25-30 minutes.

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