I've been using the Peter R's recipe in this site for pizza & I make it three times a week, every two weeks for work. I'm a "lunch lady" and it's a godsend that recipe.
I'm thinking of switching to whole wheat flour because of costs but I am wondering if the dough while behave the same and if I have to change the amount of flour used.
So here are the questions:
1. Can the dough be frozen and thawed?
2. Do I use 5cups of AP flour or half it with wheat?
3. Do I have to add extra gluten to it to get it to rise better?