A user here, Villa Roma has been doing whole wheat pizza for years and often posts his results on this topic 100% whole grain pizza barrier shattered!!!!
I mill my own wheat and have had great success with a modified method originally from the book Peter Reinhart's Whole Grain Breads
. Since the recipes in the book are copyrighted, there aren't very many of them online. But I found one for sandwhich bread here
that shows his epoxy
technique. When I do pizza, I use an 80% to 85% hydration and make a lean dough, no milk (as is in the online recipe), no oil and no sugar. What's important is the technique Reinhart uses.