Iíd like to keep this thread alive in order to get additional comment regarding whole wheat (WW) from those with more baking experience than myself. The advice below comes from King Arthur Flourís Whole Grain Baking, the tips and newsletters at the San Francisco Baking Institute website, and various other books and sites. My comment above about blending hard and soft WW flour for biscuits comes from Robertsonís whole grain bread book.
a. The oil in the germ of the of the wheat will go rancid. Stored at room temperature, the flour is only good for 1-2 months after milling. Refrigerated, itís good a few more months. Itís best to freeze the flour.
b The bran is quite absorbent. I think Tom Lehman recommended increasing water by 10% for WW pizza. I assume his recommendation was for a mass-production environment. For a light crust, I think one needs at least 75% hydration.
c. Whole wheat, especially a coarser mill, needs time to absorb the water. An autolyse is helpful to ease kneading and to lessen the chance of adding too much additional flour.
d. For many types of pizza and formed loaves made with a large proportion of WW, the doughís gluten will need to be strengthened by one or more of the following techniques:
1. Acidification. Use a preferment, sourdough, etc. Buttermilk is often recommended for WW.
2. Several, gentle stretch-and-foldís during fermentation.
3. Mixing 50-75% of the flour and all of the water for several minutes.
4. Long kneading, if one wants a fine crumb.
5. Adding vital wheat gluten. Unless extended kneading is also done, the VWG will merely add chewiness.
e. WW ferments quickly, and the gluten degrades quickly -- resulting in whatís called low fermentation tolerance. Avoid long proofing with lots of yeast and warm temperature.
f. The higher hydration mentioned above necessitates a longer cooking time at a lower oven temperature. This will also let the yeast give more push.
Achieving the right balance of elasticity and extensibility in a dough with a high proportion of WW is challenging, but doable. Iím not a 100% WW purist. I usually use a blend of 70-75% WW for pizza these days. Thatís enough to give me plenty of fiber in my overall diet. I recently found that the phytate in wheat bran interferes somewhat with calcium absorption.
Iím surprised that more people donít blend at least 25% WW for nutrition and flavor.