In a mixing bowl, combine both flours and salt. In a separate bowl, mix warm water and yeast, ensuring the yeast dissolves, then add the oil. Slowly incorporate the wet ingredients into the dry ingredients, using a stand mixer, wooden spoon, or hands. Knead for 3 minutes until well combined. Allow the dough to rest covered for 15 minutes.
Knead the dough for an additional 3 minutes, then divide the dough in half and form into balls (refer to the video for guidance). Place the dough on a floured surface, cover with a damp towel, and let it rise on the counter for 3-4 hours. Alternatively, refrigerate the dough for 12-24 hours or overnight.
Remove the dough from the refrigerator 45-60 minutes before use, allowing it to come to room temperature.
