The size of the recipe should be well-matched to the size of the Dutch oven for the best results. For a 4-quart Dutch oven, a 2-lb batch of dough fits nicely into the pot. If a smaller portion of dough is used, that's just fine; it may not touch the sides of the pot, which would otherwise give the dough support to rise high. 

As for your question about using whole wheat flour, you'll want to increase the hydration slightly to account for the higher absorption rate of whole wheat flour. Start by adding about a tablespoon of water per cup of whole wheat flour that's used. If the dough feels stiff, add additional water by the teaspoon until it reaches a consistency that's comparable to the all-purpose flour version. Happy baking!

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