Woody,
Happy to oblige. In this case, thanks to charbo, Villa Roma and others, there were enough posts to support a new category.
As often happens, when I was reviewing and moving posts around, I had to make some decisions. For example, I saw whole-wheat crust versions of several of the different styles, including NY, Chicago deep-dish, American, and even the cracker style. Because the boards for those styles are so big, I decided to move the relevant posts to the new category where they will be easier and quicker to find. In many cases, I saw posts with recipes that included only small amounts of whole wheat flour or some other specialty flour, typically a tablespoon or a few tablespoons. Unless the amount of whole wheat or other specialty flour was a large percentage of the total flour, I did not move those posts into the new category.
I also found whole-wheat dough or multi-grain dough recipes embedded in posts that were directed to other subject matter, like grills and ovens. I think there may be a couple or few threads by Villa Roma in that category. I have not moved those posts but am willing to do so if the new category is the better home for the posts. Alternatively, posters of such posts can create or replicate the subject matter in new posts under the new category. I will sometimes create a post with only links to other relevant posts to make it easier for people to find things they are looking for.
I am sure that there are some "straggler" posts that I missed because they are in unrelated thread. Usually I pick those up over time as I come across them. It's also possible that I moved posts to the new category that I shouldn't have moved. I am willing to restore those to their former homes if that is the right thing to do. I welcome input on both of those aspects.
Peter
