I made this last night using 2.5 all purpose and 1c whole wheat, I did have to use more water than called for. I used oregano as my pizza spice and cheddar cheese and garlic of course! I was a little disappointed in the texture ~ it seems too cakey. I'm wondering if I left out the oil in the flour mixture but still used the pan oil if I would get a more chewy texture? Anyone know? Next time I'll try a black olives and feta with oregano and maybe some lemon zest! Leaving the oil out (substituting water) would give you a more chewy texture, yes - as would leaving out the Pizza Dough Flavor, and switching to a higher-protein flour (e.g., bread flour or high-gluten flour), and increasing the liquid by a couple of tablespoons (if you switch to the higher-protein flour). Give any or all of those a try next time, see how you like it. PJH

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