Preparation
1.  Combine flours and salt in a stand mixer bowl with the flat beater.
2.  In a small bowl, stir together water, yeast and olive oil, then pour it into flour mixture. Add the yeast mixture and increase the speed to medium until a soft ball forms, about 2 minutes, then let the mixture rest for 15 minutes.
3.  Change to the dough hook and and knead thew rested dough for 3 minutes. Cut into 2 equal pieces and shape each into a ball. Place on a heavily floured surface, cover with dampened cloth, and let rest and rise for 3 to 4 hours at room temperature or for 8 to 24 hours in the refrigerator. (If you refrigerate the dough, remove it 30 to 45 minutes before you begin to shape it for pizza.)
4.  To make pizza, place each dough ball on a heavily floured surface and use your fingers to stretch it, then your hands to shape it into rounds or squares. Let it rest a couple minutes to stretch more.
Top and bake.

For Pizza Oven.
Place the fresh pizza on a Pizza Peel (C) dusted with 1 tablespoon of  cornmeal.

Great dough for freezing. Once divided and rolled into balls, wrap with plastic wrap and freeze. When using a frozen dough, thaw in fridge overnight and take out and leave on counter for a couple of hours before shaping.