I'm making this:
and I have SOME white WW flour (maybe a cup), I have tons, like almost literally tons, of high-quality whole-wheat flour.
What say the home cooking experts? Do you think I can substitute? I'd love to make some dough balls and freeze them for later, but not if I'm hungry for pizza and am met with horrible disappointment. I've made this recipe before with the requested ingredients and it's wonderful, and I always multiplied the recipe and made extra dough to freeze, so I know it works great for the white whole-wheat.