Thanks for the link, that was a lot of reading! It seems that they have tried a lot of different methods. I'm trying to understand the whole Hydration concept, I'm using 155 gr of WW to 120 gr of water. I'm also still putting in ground flax-seed,honey,salt,O.O.,little yeast and a little gluten. It seems that it stays moist if I let it sit in the frig over night but it does not spread very well. If I allow it to sit outside, it doubles in size but seems to be a bit tough or brittle in spots. I'm still working on learning the small details to making a good crust, I appreciate the help from all and hopefully soon my trial and error method will produce a great WW crust.