Hi Bob, the taste of Buratto has a lot of personality so the flavor of this pizza is quite peculiar, some may not even like it! We love it though, and it really shines with the right toppings (for a gentler taste it's possible to replace some Buratto with spelt). The recipe is: 385g Buratto, 195g wholewheat spelt, 195g spelt, 580g water (fridge cold to compensate high temperatures here), 32g e.v.o. oil, 6.2g fresh yeast, 16g salt for two 30x40cm pans. All flours from Mulino Marino. Standard Bonci method: mix, 1 hour rest, 3 rigeneri, fridge for about 18 hours, 2 gentle three-folds and proofing for about two hours and a half (I aim for 19°C at the center of the dough).