Like the pita bread recipe, the solution to making whole wheat pizza that doesn't have the texture of cardboard is simply adding gluten. For my local friends, our grocery store doesn't carry it (this whole gluten-free fad has influenced their shelves). You can, however, buy it at Yoder's while you visit the goats.
Whole Wheat Pizza Crust
3 cups whole wheat flour
3 Tablespoons wheat gluten
1 teaspoon yeast
2 teaspoons salt
a generous cup of room temperature water
1 tablespoon olive oil, plus more for the bowl
Combine the flour, gluten, yeast and salt in the bowl of either a food processor (pulse a few times) or stand mixer (on low speed to avoid wearing the flour).
Add the water and oil through feed tube of food processor, or pour in while the stand mixer is running. Increase speed gradually as the liquid is incorporated. You will likely need to add about another 1/4 cup water. The water/flour ratio is right when the dough forms a ball and pulls away from the sides of the bowl. You don't want it too wet (sticking to your fingers) or too dry (won't rise well), but have no fear, there is a nice range and you can always adjust by adding either a tablespoon of water or a tablespoon of flour.
If you're using a food processor, the machine does all the kneading in about 30 seconds for you. Just knead by hand a few times to make a ball, place in a lightly oiled bowl seam down, and cover with a warm damp towel.
If you're using a stand mixer, the mixer will knead the dough on medium for a few minutes (4-5). Then knead by hand to form a ball, place in a lightly oiled bowl seam down, and cover with a warm damp towel.
Let the dough rise 3-5 hours in a warm spot in your kitchen. If it's winter and drafty, you may want to preheat your oven while making the dough for just a few minutes, and then let it cool a bit to about 100 degrees to create a warm spot. Note: Make sure to remove the dough before preheating for the pizza!
About an hour before you want to eat, preheat the oven with a pizza stone in it to the highest temperature you can. We used to have an oven that maxed out at 500, but now use 550.
When you preheat, divide the dough into 3 or 4 pieces (how many pizzas you want to make), form them into balls, place on the counter and let rest about 30 minutes.
Stretch the dough by turning it like you're steering a car until your desired thickness. If it is tearing a lot, let it rest longer.
Place dough on a well-floured peel, put on the toppings of your choice, and slide it onto the stone for about 6 minutes, until bubbling and browning nicely.
Let cool on a rack before slicing.
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