I have a couple of balls of whole wheat dough in the fridge now for tomorrow night's dinner. If I have any success, I'll report in.
I'm trying the standard Tom Lehmann recipe that Pete-zza is maintaining. On the first ball, I substituted KA white whole wheat flour for the traditional high gluten flour, and added 3 Tbl VWG. I wound up having to add a little extra water to bring it to the consistency that I've come to expect of dough that works. With the second ball, I used half KA WWW and half KA bread flour, plus 1.5 Tbl VWG.
One problem that I have with making a whole wheat pizza is that I really don't like the flavor of whole wheat. There are some WW breads that aren't too bad, but whenever I make anything with WW flour, I find the taste a little overwhelming and bitter. My wife loves it, so I'm really doing this for her. The other problem is that it's going to be difficult getting an honest opinion from her when she eats the pizza. Regardless of what it tastes like, she's going to be so thankful that I sacrificed my enjoyment so that she could have WW pizza dough, and she'll rave about the flavor, regardless.