Final results!

Both were popped into an "Original Pizza Maker" - which as far as I can tell is pretty much an identikit G3 Ferrari/Optima Napoli, except the stone has handles. Temp gun read somewhere around 340C but to be honest, that thing is never consistent and I don't know if it's the machine or the thermometer.
There was a slight difference in texture. The 00 Poolish pizza was softer and lighter; the Wholemeal Poolish pizza was a bit denser and crisper. Both turned out okay though and according to my fellow guinea-pig tester, without the other for comparison, they were equally enjoyable

My conclusion is,
plain flour poolish is the way to go when mixing specialty flours. Far more pleasant to handle and control throughout the process. I think my next trial will be to push the hydration to 70% with a 50:50 00 poolish and see how that affects the final bake.
Well, thanks for joining me on this random little journey. All thoughts, ideas, or tips on the results would be more than welcome
