Pizza in Italy is cooked in ungodly hot ovens, 1000-1500 degrees. It takes only seconds to cook them. I've heard from others how good it is over there.
I'm a bread lover and a baker so the crust is always the most important thing for me.

I like the idea of whole wheat but I really don't like the taste of it and the gluten content is far too low for Pizza. The whole wheat crust you're getting probably has less than a third of type "00" whole wheat flour and it's likely specially formulated for pizza crust. Home bakers just can't get our hands on this type of flour which is sold only in 50 lb bags through wholesalers.

Good coffee, good weed, and time on my hands...