Hi Tom, I need help with a wheat crust recipe. I have tried numerous formulations but they don't turn out to be what I am looking for which is a crust that is crispier then the inside, a wheat color and a slight sweetness. Instead I have been getting a dough with no crunch and a dense consistency all the way through. I know it will never be like regular crust but I'm not even close. Please, if you could help let me know, this is frustrating me to no end. I would even pay for a good recipe.