Hi Tom,
Once again I am coming to you for your wisdom 
I want to make my pizza healthier and have made several changes that have made a significant impact already, but I am having some trouble with this last change I want to make to my dough.
I want to add 25% to 30% wheat flour to my dough recipe. I am having some trouble with how much “fresh†yeast I need to use (I am under the impression that more yeast needs to be used when dealing with wheat flour) and I am also loosing some elasticity in the dough as well.
I don’t want to loose quality while trying to make a healthier pizza.
Thanks as always
Brian