Combine flours and salt. Make a depression in the center.

In another container mix warm water, yeast and olive oil.

Pour water mix in flour bowl and combine with your hands until getting a ball. Let it rest for 15 minutes.

Put dough on a lightly floured surface and knead it for 3 minutes. Loosely cover with a damped cloth and plastic, or place in a large container and loosely cover. Let it rise at room temperature for 3 hours or in the refrigerator overnight.

Roll out dough into a 20-in round on a well-floured surface.

Generously dust a pizza peel with flour. Place pizza on it. It’s ready for the toppings. Bake for 10 minutes on a pizza stone that’s been preheated for 45’ at 475F-500F.