I made this recipe twice; once with whole wheat pastry flour and the other with spelt flour. I stuck the dough in the fridge for a couple hours, or so. Then I kneaded it about 40 times and stretched it over a cookie sheet. I let the dough rise again and then baked it for a short time before topping it and putting it back in to melt and crisp the toppings. Both pizzas turned out absolutely fantastic! I even left out the sugar. Thanks for a wonderful wonderful recipe:)
I made this using whole wheat pastry flour and it was wonderful! We enjoyed it very much. Thanks for posting!