I use both whole wheat (KAF white whole wheat) and Queen Guinevere cake flour and manage a very thin crust. I've tried the Italian 00 flour and my family didn't like it as well. I think they didn't like the semolina so I went back to my mixture. I split it about 50/50 between the two flours. I've made pizza a couple of different places in Italy as well as sticking my head back in kitchens and asking questions and most seem to let their dough rise for about three days. It's supposed to build flavor. PJ, as for your husband's "there is no thin crust pizza in the North End" I have two words: Pizzeria Regina. :) Thanks

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