I'm an amateur baker. Really, I haven't had a whole lot of experience with it and I've never had any real instruction as to how to do things. The few things that I do seem to bake well are pizza crusts, cookies, and one bread recipe. The pizza crust rises to become really quite thick and delicious. The bread has irregular holes in the crumb and is fluffy. The cookies taste like good cookies. However, all of these recipes call for all-purpose flour.
Recently, I've wanted to switch to using whole wheat flour and so I've looked up a few different recipes that call for whole wheat flour. Every one of them has ended in... well not disaster, but they haven't been very good. The breads that I've made with whole wheat are basically bricks that are sometimes not even baked all the way through but burnt on the outside. The whole wheat pizza crust that I made had an odd texture to it. And I don't really want to talk about the cookies.
Now, I could just blame the recipes. Unfortunately, the other people who used the recipes online say that they work out well. This leads me to believe that it's something that I'm doing. But I don't know what I'm doing wrong.
I suppose my questions are as follows.
Are there any recommendations for whole wheat pizza crust and bread?
When using whole wheat flour, is there anything that I'm supposed to do differently than when using all-purpose or pastry flour?
Thank you for any and all help.