the dough turned hard as hell, and very difficult to stretch without tearing it in several places.
I made whole wheat pizza twice in May. I used 1/2 whole wheat and 1/2 King Arthur Bread Flour.
(I am usually making a NY or semi-Neapolitan style.)
I used the exact same baker's percentage as normal (63 % hydration) and weighed all ingredients (except salt). I used a sourdough starter as opposed to instant or active dry yeast. Don't be tempted to add too much flour. You really need to weigh your ingredients for this.
I normally make 13-14 inch pizzas with about 305-315 g of dough. I find that the WW/KABF mixed pizza really needs to be thicker for the same size pizza. It will just not spread a thin without tearing. I think the fiber and bran lead to weak spots in the thin skin. After a few pizzas you will get the hang of it. 400 g has worked fine for the same size pizza.
BTW, after kneading and resting for 15 minutes the dough shaped really well. It felt great, but after fermentation it still would not stretch all that thin without tearing. I recommend stretching carefully on the counter.
A pizza made from 100 % whole wheat will probably work as well, but the pizza will have to be even thicker. I'll burn in hell for saying this, but "You may even have to use a rolling pin!"