On Tue, 12 Aug 2014 11:31:40 +0100, "Ophelia"
> wrote:

> I make my own dough and use whole wheat flour as we prefer it. I always pre
> bake too to prevent a soggy crust. I haven't added herbs though so I might
> try that.

I don't understand this prebaking of a crust. How thick IS it? Don't
you use the highest temperature setting on your oven?


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.