Perhaps the school could tell you what they want to see?
We are not doing whole wheat right now but when we did, we used a dough recipe that used a total of 25lbs of flour. Substituting even 5 lbs (25%) of whole wheat for white (I like the stoneground) will change the color and consistancy and give you a whole wheat flavor. Going over 10 lbs will really change the way the dough handles. We upped the oil by about 4 oz too.
If I were in your shoes I would offer a 33% whole wheat with a high protean, high gluten white. The cost on the whole wheat is about double the white flour, but on a per pizza basis the cost difference is only 5-6 cents.
Approach them with confidence, suggest 25% to 35% as a good range where the kids will still like the pizza. Emphasize that your regular high gluten white flour is a high protean, healthy product as well.
You can mess with the dough recipe and figure it out in an afternoon. It is not rocket science.
