I followed Villa's posts on 100% whole wheat, and have been making some very slight mods for a while now, so I thought I would write it up.
Using his preferment approach, and using 250 grams of flour per pie and making a dough of 2 pies, the night before I make a preferment of 200 grams flour, 160 grams water and 1/32 tsp yeast. Just mix till the flour is moist, cover and leave on the counter.
The next morning, I add 328 grams water to the preferment and mix with a hand held danish dough hook until dissolved, then add the yeast , 1/16 tsp, then 400 grams of of flour, 7 grams of salt and 1/16 tsp of yeast. I then mix either by hand or by machine for a few minutes. It then stays in a bowl on the counter from around 9 am til around 2 or 3 pm, with a stretch and fold when I think about it - say 2 to 4 times. Usually in goes in the fridge around 3 and comes out around 4:30 to be baked around 6:30, though all the times are pretty flexible.
I take it out from the fridge, on put it on a marble top, with either no bench flour, or at most a half teaspoon. I just stretch it a little, then pick it up and stretch it a little and place it down. Since there is no bench flour, it can't retract. After a few times of stretching, it get it to about 10 to 12 inch diameter and stop and let it rest while I get the toppings ready. Five minutes later, when I go to pick it up to put on the peel ( a DIY super peel ) it is very easy to stretch it to 14 inches, which is the size of the peel. If I let it site on the marble top too long, say 10 or 15 minutes, it stretches so easily, it is hard to pick it up without getting it way too big for the peel.
When I make it with 100% home milled winter white, my friends at work have trouble telling it from a regular white flour in terms of taste. Another variation is 60% winter white and 40 % spring red. One of my coworkers just had some yesterday and says she can't stand whole wheat, but loves the flavor of that crust.
Baking in the BS is usually 2 to 2 1/2 minutes, loaded at a lower stone temp of around 650.
With 250 grams of flour for a pie on the BS, that makes for a paper thin crust if you go for a 14 inch pie, so I am thinking of increasing it slightly in the future.