There is hard white wheat and there is hard red wheat. If youíre in the USA and looking at a bag that just says whole wheat, itís probably hard red wheat. If youíre in the USA and the bag says hard white whole wheat and does not say spring, or northern, or Montana, itís probably mostly winter wheat and may have a little less protein than the commonly available red whole wheat. Less protein means you will need less water, unless you add gluten. I think some of the mills try to produce a finer grind with white wheat.
I originally thought white wheat, whether spring or winter, would be better for pizza because the milder flavor would allow the toppings to be more assertive. However, I found that I like crust so much that I prefer the slightly bolder flavor of red wheat. Whole wheat flour freshness is more important than color.