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1. In a bowl of a standing mixer, or regular large bowl, dissolve yeast & sugar in water. Add 2 T olive oil, the flours & salt and mix together briefly using the paddle attachment. Change to the dough hook and beat for 8 to 10 minutes at medium speed, adding flour as necessary. The dough should eventually form a ball around the dough hook and slap against the sides of the bowl; it will be sticky. Remove from the bowl, & knead the dough for a minute & shape it into a ball.
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2. If kneading by hand, dissolve the yeast in the water with the sugar. Add olive oil, salt, & flours by the half-cup. Knead, adding flour as necessary, for 10 min, until the dough is elastic and smooth. Shape into a ball.
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3. Clean and dry your bowl and oil lightly with olive oil. Place the dough in it, rounded side down first, then rounded side up. Cover tightly with plastic and let rise in a warm spot for 1 1/2 - 2 hrs, or in the refrigerator for 4 - 8 hrs, until doubled.
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4. Punch down the dough. Cover with lightly oiled plastic and let the dough rest for 15 minutes.
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5. Preheat the oven to 425 degrees, preferably with a baking stone in it. Line a sheet pan with parchment & oil generously. Roll or press out the dough into a rectangle the size of the sheet pan. use your fingertips to dimple the dough all over, Cover with a damp towel and let rest for 30 minutes. Drizzle on 2T of olive oil & chunky salt.
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6. Bake, setting the pan on top of the baking stone (if using), for 20 to 25 minutes, until deep golden brown.
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Simple Toppings:
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Sprinkle the top, once you've dimpled it, with your choice of:
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Coarse sea salt
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2 to 4 T chopped fresh rosemary, thyme or sage
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Pitted black olives
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Roasted red peppers, diced or sliced
