Procedures

1. 1

   Whisk together flours, salt, sugar, and yeast in a large bowl. Incorporate water and olive oil with your hands or with a dampened stirrer until flour is fully hydrated and there are no dry lumps.

2. 2

   Drizzle some olive oil around the perimeter of the dough to prevent sticking. Cover with plastic wrap and store in a warm, dry place, such as an oven with the pilot light on, for 12 to 24 hours to let rise.

3. 3

   Punch down dough, turn out onto a surface lightly dusted with bread flour, and let rest for 20 minutes. Divide dough into 4 rounds of equal size. Place each round on a heavily floured cotton (not terrycloth) tea towel, flour the top of each round, and fold up the edges of the towels to cover. Let rest for 1 to 2 hours.

4. 4

   Working quickly to prevent sticking, turn out dough rounds one at a time onto a heavily floured cookie sheet and roll out as thinly as possible. You don't have to make a perfect circle of dough.

5. 5

   Top as desired and bake at the highest possible heat.