Here's the recipe I use, adapted from
http://www.varasanos.com/PizzaRecipe.htm It's almost 100 pages if you were to print it out, but it's easy to simplify and still get good results.
Makes 3 pizzas, 12-13 inch, each a 330 (or 285?) gram ball of dough
510g bread flour (measuring by weight is important!)
330g water (incompressible, so you can convert to 330ml)
~3/4 Tablespoon salt (10-14g)
1/2 teaspoon Instant yeast (Rapid Rise yeast). Or use 3/4 teaspoon Active Dry yeast
-Mix 75% of flour with everything else and let sit covered for 20 minutes
-With a mixer: Knead for 5 minutes, add the rest of the flour, kneed for about 5 more minutes on low
-If you don't have a mixer: Do the first 5 minutes of "kneading" by mixing with a spoon, then finish kneading by hand. It might take more than 5 min
-Let rest for 20 minutes covered
-Divide dough into 3 equal pieces, shape into balls, place each one in an oiled bowl or tupperware, cover, and put in the fridge for 1-2 days
-Let dough warm up to room temperature for about an hour, or freeze any dough that you will not use
-Sprinkle flour on the counter, stretch out dough
-Move to pizza screen or peel, add toppings
-Baking: 450 for ~10 minutes or 500 for ~8 minutes or 800F for 2-3 minutes
If I need pizza today, premade pizza dough (uncooked dough balls) from the deli counter is better than anything I've made without letting it rest overnight.
I usually use a pizza screen, and the results are almost as good as a stone. For smaller pizzas, I've used a cast iron skillet heated to smoking hot on the stove, then put in the oven with the pizza (maybe on broil?). It made good pizza, but it also set off the fire alarm for 100 units in my apartment complex because the excess flour made a lot of smoke.
A hot gas or charcoal grill works well, too. Preheat the grill so the inside is hot (or the toppings will never melt). Get the sauce and toppings ready, but don't put them on the pizza yet. Cook the dough on one side, then flip it over, add sauce and toppings, and cook the other side. The lid should be closed as much time as possible to heat the toppings. It might take some trial and error to get the temperature and cooking time right.
If you can find unglazed tiles, they might work as a cheap alternative to pizza stones if you aren't concerned about it being food-grade. Spanish style roof tiles would be perfect for baguettes!
I haven't read it yet, but I'm sure Peter Reinhart's Whole Grain Breads book has tricks to making good whole wheat breads that can be adapted to pizza dough. I think whole wheat needs more time for enzymes to work to break down the flour. The wet kneading process and overnight rest in the recipe above is a good start. I've had good results using so-called white whole wheat flour in place of normal flour, even in things that are supposed to be soft and sweet like cookies and muffins. I as skeptical at first because it sounds like a weird artificial product, but it's made from a different kind of wheat and milled differently than normal whole wheat flour, so it looks, tastes, and acts more like white flour. If you use 50% or less you probably won't even notice it in most recipes.