Anybody out there successfully making pizzas with 100% wholewheat? Perhaps a smart Move for flavor purposes but difficult  to achieve the right gluten development for working with?
Thanks

I don't have any link at hand but I think you can find many threads about it in the forum.

Yes,  I have been making 100% whole wheat  ( home milled ) for many years.   Not hard to achieve gluten development, but you won't get the same puffy rim you will get with BF or AP flour.

Search for Ultragrain on this forum if you want a whole wheat flour that performs like a refined flour, and if you can find it. It isn't as easy to obtain as it once was. I started the following thread, but there are others:

https://www.pizzamaking.com/forum/index.php?topic=6290.0

As for using a more typical whole wheat flour, I would think you can find many dough formulas that don't employ any special flour or radical methods. Speaking of radical methods, you might consider using a lipase inhibitor to prevent the oils in the wheat germ from breaking down. That at least helps with the flavor.