Hello forum. This is my first post ever... on any forum. So I guess pizza must be a strong motivator for me.
My real name is Mike. I live in St. Paul, MN and am trying to work out a recipe for "mostly wholewheat" Neapolitan pizza. Seeing as my ultimate goal is developing something for our family pizza night, simplicity is key.
I use a regular, unmodified electric oven with a corderite (?) brick from a local pottery supplier. So far the results have been good, but I'm hoping to track down some advice for making the wholewheat crust a little more tender. So.... off to the search function.
Thanks and happy pizzas to all!