I've try to make them once with Caputo Pizzeria before the end of my bag.
Hydration was 80% I did not try more because the Caputo pizzeria is not strong enough for this task.
Caputo pizzeria 300g
Whole wheat flour 80g
cold water 304g
cake yeast 4,5g
Water and flour cold from the fridge 40°F, 12 minutes of kneading (speed 4) were necessary for the dough to stop sticking in the bottom of the bowl.
18h bulk in fridge, shaping the two balls and 7 hours at room temperature.
Pies where good, airy crumb and crunchy bottom, I still prefer a higher hydration it gives a wetter crumb.