Originally Posted by Wyogal
whole wheat pizza dough recipes - Google Search
Don't add all the flour at once, get it to a stage you can knead it without it being too gooey, then add the remaining flour as needed. Depending on the local humidity/dryness, you will probably use a different amount of flour each time. Once the dough is smooth, no longer sticky, it's ready to let rise.
i'll try adding the flour slow. i've checked google already, pretty much all the ww dough recipes call for white flour as well, which is what i was trying to get away from.