I have not tried it with wholemeal flour. I did notice the more whole wheat I put in it, the more cardboard-like the texture got.
Sorry about that! I often forget how wonderfully international this forum is.
And you're lucky not to have Rachel Ray. Bless her for encouraging the home cook, but gracious, she gets on my nerves. I do like her EVOO acronym though -- much easier than typing "extra virgin olive oil" all the time.
BTW, I also discovered last night that the leftover dough makes a fine pasty / calzone type device:
I used vegetarian, but not vegan ingredients for the filling: olives, artichoke hearts, mushrooms, swiss chard, onions, pickled peppers, goat cheese, and mozzarella.