Hi! If you are having trouble with the dough breaking when rolled or stretched, it needs to rest. When gluten is worked, those proteins tighten up which is great for structure, but not good for shaping. If you need to use the dough right away, let it rise for at least 30 minutes before trying to roll it out and that will give the gluten time to relax and become workable. I have never subbed out all whole wheat flour for this recipe. The main thing you'll need to pay attention too is the moisture. You will want the dough to be a sticky dough (like in the video) so I'm guessing you'll need more water. Hope that helps!

Hi Jessica! I'm sure it will turn our great! Good question, I use instant yeast when I make this recipe, which is more potent than active dry yeast and doesn’t need to be bloomed in the water like active dry yeast does. You can use either and it won't make too much of a difference for this recipe. Does that help?