To me this style is dependent on the process. A lager can't be made without a lagering method, and you can't develop it without it. So with that said I am not an expert, I am not a professional. However, I Love wheat beers and they comprise almost 70% of my brewing exp.
The Mash
Argue Hochkurz to Single/Double decoction I prefer a decoction.
So far my best wheat beer started in a change in my mashing technique. In my opinion. Developing 4-VG and F-Rest. So doughing in low, doing a short protein rest, mashing low, decoction at minimum after 15mins in sacch rest, and a really hot mash out is the building blocks. pH is also a driving factor - I shoot for 5.3 ending in ~4.2-4.3.
The Boil
The proteins need to break down to give that perfect mouthfeel and need a more vigorous boil for a longer period of time. Now that the boil is part of your boiling temp based on your altitude, mine is 210.9F so I have to boil for minimum 80 mins. It is very vigorous boil for at least 30 mins total time, I have played around with different vigorous boils at different times, before and after hop additions that nature. But anyway, this is all relative to how hardcore you want to take this hobby. Keep that in mind, if this takes away from you enjoying your brewday or your beer - I don't think you should do it.
Pitchrate / fermentation
Is an argument based on strain so that is harder to say imo and should be based on what you want. A banana bomb/ a clove bomb/ a balanced masterpiece. All enjoyable in my experience, so you take it where you want your beer to go. I have seen arguments for the 0.5-0.75 pitchrate I have seen the 1.0-1.25 pitchrate. If open, I pitch at 65F and let it go where it goes for the first 3 days. If closed I pitch at 72F and slowly drop it to 66F for the next 3 days and let it come back to 70F by the end of 7 days. Those have been my favorites thus far, no one shunned me after trying either of those beers. However it seemed to contradict everything I have read and heard on this forum.
I have hypothesized, and need to do more experiments isolating other variables and specific strains to find an official opinion of mine. Most of these strains are pressure sensitive (to my knowledge) and need to be fermented open and in square fermentation vessels ~4-5" of wort. skimmed and agitated every 12 hrs (see skim-the-scum) for the first 72 hrs. Before being closed off. I do like the idea of taking a page from the winemakers book and covering the vessel with cheese cloth. In a true top cropping strain you should see 2-3 krausens and smell plenty of wonderful esters early on, and the phenols will come creeping through on the last 24hrs. When I start to smell that balance I prefer I go ahead and transfer to a closed vessel and finish my brewing process. Also I think the proper bottle conditioning aids in the complexity. I am beginning to think that wort/dme priming is better than using any sugars. I assume it to provide better nutrients and complex sugars for the yeast to work on that help keep those complex flavors in the bottle. But like I said, this is just my opinion and I need to back it up with a "proper" controlled experiment. I will recommend and continue to recommend the wlp351/380 strains they are my favorite thus far. And I am 44 batches of hefe/dunkel/weizen/bocks down