We would love your question at https://lemmy.ca/c/bread

Typically for 100% whole wheat, to avoid tears you need to give the bran a chance to hydrate so they aren’t sharp and pokey.

This is my basic pizza dough recipe modified for WW flour.

545g flour
400g very warm water
100g poolish

(if you don't have a starter you can use 50g flour and 50g water mixed the night before with a small pinch of instant or active dry yeast. 5g would suffice)

30g olive oil
30g honey
15g salt
Option seasoning such as poppy seeds or Italian blend. 

1. Blend water, oil, honey and salt together
2. Add flour and let rest for atleast 30 mins, this allows the water to hydrate the flour molecules fully and the bran of the WW flour to start to soften. Your mix should be relatively sticky or even soupy at this point.
3. Add your fermented poolish or overnight ferment and begin to knead the sticky dough. 
4. Turn out onto a floured surface and start kneading! It's gonna be a bit messy at first, and the less flour you add the more crisp and delicate your final dough should be. Adding flour will make it easier to knead, but as the gluten is developed in the dough it will stick less too! 
5. Once smooth, and supple, return to it's bowl and let rest for 30 mins, it should rise a little bit in this time, but primarily become very very soft and smooth. 
6. Use as pizza dough! For best results, bake at 400° or higher.

I hope this helps! If you end up trying it out we would love to see your results over at c/bread!