Hi Diana, we bet you're happily filled with (or eating!) homemade pizza at this point. We typically recommend substituting white whole wheat for about half of the flour in a recipe initially. That way you don't need to make any drastic changes and the final product will still be similar to what you'd expect from all-purpose or bread flour. Whole wheat flour tends to ferment faster than white flour, you should check the dough to see if it's ready a bit earlier than you otherwise would. It also helps to let it rise some place that's not too warm. A cool-ish environment is best for whole wheat. Lastly, you might have noticed that the dough felt a little bit drier or more stiff. Often times whole wheat flour needs a few tablespoons of additional water to become fully hydrated. We hope that helps, and happy baking! Kye@KAF

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