I lurk here mainly, but I'm having continued success with a 100% white wheat flour pizza (using King Arthur). Depending on my ratios and flour amount, the basic recipe can be altered for a ny style crust to a fluffy and sweeter American/Californian crust. I'm hovering right now at about 70% hydration. Taste wise, I like it better than traditional whole wheat or plain white or hi-gluten. Just use a stone for the right texture (or unglazed quarry tiles in my case)!