Whisk together the flours and salt in a large mixing bowl, or the bowl of a stand mixer.
Stir the warm water, yeast, and oil in small measuring cup until just combined.
Slowly stir the yeast mixture into the flour until combined, using a wooden spoon or fingers.
Let the dough rest 15 minutes.
Using your hands, or the dough hook of a stand mixer, knead dough until smooth. About 3 minutes.
Divide the dough in half and shape into round balls.
Cover with dampened cloth and rise 4 hours at room temperature 8-12 hours in the refrigerator.
When ready to bake, preheat the oven to the hottest temperature with a pizza stone inside.
Using your fingers, stretch and shape into rounds on parchment paper.
With a pizza paddle, transfer the pizza to a heated hot stone.
Let cook no longer than 5 minutes and carefully remove parchment.
Finish cooking 5-10 minutes