how about for the dough a combo of AP,Semolina and bread flours and a pinch of egg shade for the color...it could be very subtle and not really effect the flavor at all. My doughs are on the wet side and I make them two days ahead of time and leave them in the fridge heavily dusted with flour. I cater Pizza parties in people's houses . I bring along about 10 small boulles along with about twenty ingredients and let the customers build their own indiviidual pies....I also use semolina flour on the peel because it won't burn like corn meal.