In parallel with your post here, you might also want to register over at the PMQ Think Tank forum, at http://thinktank.pmq.com/viewforum.php?f=6
, where professionals visit. Tom Lehmann is a Moderator there and is active on that forum.
It frequently happens that members on this forum, and at the PMQTT forum as well, will reply to posts directed specifically to Tom before he has had a chance to see them. Tom has a full-time job at the AIB with a fairly heavy travel schedule, including participating at pizza shows and events, and writes for both PMQ and Pizza Today, as well as participating on the PMQTT forum and this one, that he doesn't always have time to respond to every question posed to him.
While at the PMQTT forum, you might also use their search engine. I know that Tom has addressed the matter of using whole grains and whole wheat flour for making pizza dough. My recollection is that he has spoken about using soakers for such flours. Tom is also well versed in frozen dough preparation. You might find references to relevant posts by using the PMQTT search function.