[Photographs: Mike Shimpock]

This one's for all you folks looking to add a little (or a lotta) whole wheat to your crusts. Mike Shimpock tells the tale:

Here are some pics for My Pie Monday from my whole wheat experiments. This is from my transitional dough, which is 60% whole wheat and 40% high-protein all purpose. All were cooked in my earth oven.

I think I'm getting some really good crumb structure for a mostly whole wheat dough. I've got a Margherita, a broccoli and onion, mushroom (fresh) and onion, prosciutto and mushroom, and a soppressata and cherry tomato.

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