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1
Dissolve yeast in warm water in a large bowl and let sit until foaming, 5-10 minutes.
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2
Meanwhile, sift flours into a separate bowl (discard whole wheat dregs).
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3
When yeast is foaming, add flours, salt, cool water, and 2 tablespoons of olive oil.
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4
Mix with a wooden spoon until combined, adding water or flour as needed to bring dough together into a ball.
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5
Turn out onto a lightly floured surface and knead for 2-3 minutes.
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6
Place in a bowl greased with the remaining tablespoon of oil.
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7
Cover with plastic wrap and place in a warm spot.
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8
Let rise until doubled, about 1.5-2 hours (the longer the better, but put in the fridge if its going to be more than 3 hours).
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9
When its doubled, split the dough ball into two pieces on a lightly floured surface.
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10
If you only need one small pie, the other ball can be frozen at this point.
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11
Cover remaining dough ball with plastic wrap or a towel and let rest until slightly puffed, about 20 minutes.
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12
Preheat the oven to 500 degrees (place a pizza stone on the bottom rack if you have one).
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13
Press the dough out to about 1/4-inch thickness with your hands, letting it rest periodically so it doesnt tear or snap back into place too quickly.
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14
Top and slide onto the pizza stone using a pizza peel or the back of a baking sheet, or place on a lightly greased baking sheet.
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15
Bake for 10-12 minutes, until the crust is golden brown.
