In general, I'm only a few months in learning about pizza making but wanted to try a whole wheat version. Have been playing with caputo and hi gluten flours so far and have had decent success (at least I think). My first try ended up being a dry play-doh looking ball of wheat. Below is after reading a few recipes and realizing the high hydration required. Thanks Villa Roma, charbo, parallei, and others.
Threw this together with what I had at the moment. Ran out of fresh mozz which I would have preferred instead of dry shred. Also the asparagus was laid out in a better order but flew everywhere during the launch.
Rosemary oil, dry mozz, Parmesan Romano, asparagus, mushrooms, spicy ital sausage
KAWW Flour 100%