On Tue, 01 Jul 2014 22:41:32 -0500, "cshenk" > wrote:

> l not -l wrote in rec.food.cooking:
>
> > Most often,I like thin
> > and crispy, other times, I just make focaccia and use that as the
> > foundation for a thick crust pizza. Focaccia works fine in a
> > deep-dish pan or straight onto a pizza stone.
> >
> > What do you like?
>
> What I like to see is ideas of what the rest of you are making. I am
> not here to pick about your recipes but the experiment.
>
> I can say though I am not into 100% whole wheat doughs.

I agree about the 100% WW dough, but can't give you a recipe. I'm
pretty sure what I do would equal some mainstream recipe and I only
say that because I thought something else I made was sooo wonderful
but when I measured backwards, it was just another mainstream recipe.
However, until I prove myself otherwise - *I* think I use a little
more oil than most recipes call for. IMO, it's about twice as much as
whatever the recipe calls for... but I don't use an ABM.

--
All you need is love. But a little chocolate now and then doesn't hurt.