Guys: I made legendary Pizza Dough this weekend with 100% Whole Wheat Flour(KA Organic) with NO White Flour whatsoever and it was Yummy, tossed and stretched like a dream. The Key is using a Whole Meal Soaker! Which is essentially a mixture of your whole grain flour and water that you let sit for 12 hrs.
All of the bran and germ that make whole meal flour healthy will rip your gluten to shreds. So you need to fully hydrate everything before kneading! Essentially you do an autolyze at 80-90% Hydration, nothing but flour and water and let it go 12 hrs! After that you add your other ingredients, yeast, salt, oil, malt syrup and the last 10% of your flour. Then you do a cool rise overnight and the dough is wonderful! The final dough was at 72.6% Hydration....whole meal flour soaks up water like a sponge!!!