I've been searching for a really good wheat crust that doesn't taste like cardboard. I gave up and decided to compromise by using half wheat/half white, and I tried it with this recipe using the overnight method. A definate winner. I might experiment with whole wheat and add some gluten sometime, but for now, my family really enjoys this recipe with 50/50 for our weekly pizza night.

Reviewed On: Jul. 2, 2009