I took a shot at making 100% white whole wheat dough with the following formulation:
500 gram Kroger white whole wheat flour (100%)
400 gram water (80%)
16 gram Morton's fine sea salt (3.2%)
2 gram Fleischmann's Bread Machine Yeast (0.4%)
18 gram Hodgson Mill VWG (3.6%)
I used Jim Lahey's no knead method with a little extra hydration to compensate for the VWG. After mixing by hand I let the dough rise overnight for ~12-14 hours. After the intial rise I punched down divded the dough in to two (2) balls -- one was frozen for future use, and one was left to rise in the fridge for 3 days.
The dough pretty easily stretched to a 14" disc, which I then topped with garlic-infused EVOO, mozzarella, roma tomatoes, and fresh basil. It was cooked for 7 minutes in a 550F electric convection oven with the broiler, oven rack in the middle position. The cooking dish was a Emile Henry pizza stone. The cooked dough turned out pretty light with what I believe is a decent rise for whole wheat flour. The next time I may leave it in for a minute longer for slightly more crust browning and may attempt to leave out the VWG and see if i get comprable rise.