just looking for some feedback in it , anybody use it ?.. market it as a healthier choice ?
In a past life, we had much better success with a mixed white/wheat dough, calling it “honey wheat”. Not a huge seller, maybe 20% of the pizza sales.
just looking for some feedback in it , anybody use it ?.. market it as a healthier choice ?
In a past life, we had much better success with a mixed white/wheat dough, calling it “honey wheat”. Not a huge seller, maybe 20% of the pizza sales.