It looks from the picture like there's no stone in your oven... Is that true? If so, why not? I need mine to even out my rather erratic oven temp. Is that ok? And should I bake right on top like I usually do, or is the pan a good idea here? I think I'll try this crust with some manchego cheese (the favorite of one of my little ones). How sweet is the crust? Are we more in the honey-wheat vein or the oat-y wheat vein? And I don't happen to care for white whole wheat much, so I'll probably use the darker stuff (though I do have some white to use up, so maybe). Any adjustment to the liquid, or is that part the same? Thanks!! David, bake your pizza as you usually do; we do have a stone full time in one of our ovens, but it wasn't the one I was using that day. And I didn't find the crust sweet at all; the honey is indiscernible. Follow the recipe as written, no need to adjust the liquid - unless you're talking about converting another recipe to whole wheat, in which case try increasing the liquid by a tablespoon, more if it seems necessary. Good luck! PJH

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