Well, it took a while, but I finally tried to use 25% white whole wheat flour in this dough. I increased the hydration by 1% to compensate (a guess).
Flour (25% KA Organic White Whole Wheat; 37.5% each of Central Milling Organic High Mountain High Protein and KABF Organic Bread Flour
Due to forgetfulness/miscalculation/age, I let the poolish do for 18 hours (2 hours longer than I normally aim for). Bulk fermented in the fridge for 70 hours, then balled and returned to fridge for 7 hours, followed by 2 hours at room temperature (70 degrees... must be springtime in CT).
Normal toppings (gave 12-year old critic his choice), with garlic, basil, part-skim mozz, EVOO on both pies - broccoli on the first; sliced tomato on the second. Baked both for 4:15 with broiler on low for 1:00 and high for 3:15, lifting the pies off the soapstone at the 3 minute mark.
Looked and tasted around normal for my efforts with this style. I think the mouth feel might have been a little more on the "bread-y" side, but it was very tender inside a minimally crunchy exterior. I found that putting a couple of slices back into the oven for 45 seconds after around 5 minutes of cooling gave it a little more crunch (to my liking, but not to the liking of 12-year old critic).
I don't think I would increase the amount of white whole wheat beyond 25%, but I'll probably try this again (just to trick myself into thinking that it's better for us