i wasn't sure whether to post this in the whole wheat section or the NY style because it's sort of NY style on whole wheat.
anyway, this is the first pizza i've made where i've actually been happy with how it tasted. this time i used both more sauce and more cheese to offset the stronger whole wheat taste and while that definitely made it better, the real important factor was that i finally found a cheese that doesn't make my pizzas taste sour or bitter. it's cedar grove organic mozzarella and at $8.00 a pound, it certainly wasn't my first choice. but after trying every other whole milk mozzarella i could get my hands on, i was pretty much out of options, so i went with this. i wasn't thrilled with the texture of this cheese, it is not stringy or stretchy and it very dry and somewhat crumbly. but the taste turned out to be a big improvement and now i am at the point where i can make pizza as a real meal instead of just part experiment, part meal. this organic cheese also goes well with the healthy style pizza i am trying to make.
the crust was a bit too moist, which is either because of the increased toppings or because i didn't let the dough ferment for the full 30 hours, but hopefully i will be able to improve the crust since i did not have this problem last time i made it. bake time was about 10 minutes and i thinking of increasing to around 12.
i am still using charbo's recipe with the KAWWW flour and i highly recommend it.
this pizza doesn't truly taste like new york pizza, but it tastes good.