1. Disolve yeast in warm water with oil and sugar. Let stand until the mixture foams on top, about 8 minutes. 
2. In a mixer with the flat beater, combine the flours and salt. Add the yeast mixture and increase the speed to medium and until a soft ball forms, about 2 minutes, add more flour if ball does not form. Change to the dough hook and and knead for 3 minutes.
3. Cut in two and form into two balls and place in a lightly oiled bowl and cover with a clean damp cloth. Let the dough rise for at least 30 minutes in a warm and draft-free area.
5. Use the pizza dough immediately or refrigerate, not more than 48 hours. Otherwise place it in an airtight bag and freeze.
6. 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. Use a rolling pin to get a nice thin crust. Top and bake.