Whole wheat flour does not make for a crispy crust, it produces a softer, slightly chewy textured crust. The flavor is different too. It is somewhat bitter, hence the higher sugar level. This type of crust is not for everyone, many people ask for it, few become regular, repeat purchasers. Don't replace part of the whole wheat flour with white flour and call it whole wheat if you do this you must call it a wheat crust.
Add the water to the mixing bowl, then add the yeast and dry ingredients, mix at low speed just until a dough begins to form, then add the oil or butter and mix an additional minute at low speed.
Finish mixing at medium speed for about 7 minutes using a planetary type mixer. The ideal dough temperature should be 80 to 85F. The finished dough should feel slightly tacky, if it feels dry, additional water must be added to the dough.
Immediately after mixing, divide the dough into desired weight pieces and form into balls, wipe lightly with salad oil, and place into dough boxes. Cross stack the dough boxes in the cooler for about 2 hours, then cover or nest the boxes to prevent drying. Dough will be ready to use on the following day, and can be held in the cooler for up to three days.
To use this dough, remove it from the cooler two hours before anticipated use, keeping it covered. Form into pizza skins by your normal manner. This dough can be used for both thick and thin crust pizza varieties.
You will need to experiment with the amount of water used to make this dough as there is some variability in the absorption characteristics of the different types of whole wheat flour. You will also want to adjust the absorption to obtain the correct handling properties for your particular forming method.