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1
The morning or ideally the day before cooking, prepare the dough.
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2
Using a hand whisk, combine the flours, yeast and salt in the bowl of an electric mixer.
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3
Switch to a wooden spoon and stir in 1 1/2 cups cold water and olive oil until a rough dough forms.
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4
Set the bowl on the mixer and, using the paddle attachment, mix on low speed for 1 minute.
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5
Increase the speed to high and beat for 4 to 6 minutes, until it becomes a wet and vaguely menacing mass.
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6
(If it forms into a ball, lower the mixer speed to medium-high.
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7
If not, stop the mixer to scrape down the sides once.)
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8
Scrape and pour the dough onto a heavily floured work surface.
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9
Keeping your fingers, the countertop and the dough well floured, fold one dough end over the other so that half the floured underside covers the rest of the dough.
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10
Let rest for 10 minutes.
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11
Cut the dough into 2 equal pieces.
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12
Shape each piece into a smooth ball.
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13
Place each ball on a well-oiled plate, generously dust with flour and loosely cover with plastic wrap.
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14
Let the dough rise until it is at least doubled in size, about 3 hours.
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15
Punch the dough balls down, shape into rounds and place each in a quart-size freezer bag.
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16
Refrigerate dough between 1 and 24 hours.
