Linda, White Whole Wheat should work as a sub here, though it's likely you'll get a slightly denser crust. Per Pj's earlier responses, we'd recommend that you "cut back the oil (and substitute water) by a couple of teaspoons for the single crust, and a tablespoon for the double crust, to account for the oil already in the whole-grain flour". You may also find that you need a little additional liquid to bring the crust together, as the WWW will absorb more liquid than the AP. Bread flour, too, may lead to a slighter tougher crust, but can be used in a pinch. In this case, be prepared to add a bit of additional water (probably 1-4 teaspoons) to account for the higher protein content (which also leads it to absorb more liquid). Mollie@KAF

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