Make the dough

• Measure both flours into a medium mixing bowl.
• In a bigger bowl, mix the yeast into 200g of warm water (about 105ºF). Let the yeast bloom for 3-5 minutes. 
• Add in the olive oil first and then the flour. Mix with your hands and knead until it becomes a shaggy ball. This should take about 3 minutes. 
• Cover the bowl with a damp tea towel or wrap it with plastic wrap so that it doesn’t form a skin, and let it rest for 15 minutes.
• After resting, knead the dough for another 3 minutes. At this point it should all come together into a smooth dough — none of that “shagginess” left.
• Cut it in half, roll each piece into a ball on a floured surface.This surface should ideally be wood. Metal is cooler and will retard the fermentation of your dough.
• Cover with a damp towel or plastic wrap and let the dough balls rise for 3-4 hours at room temperature (60-75º F) or put them into the fridge for 8-24 hours. If they’ve been in the fridge, let them come to temp for 30-45 minutes before using.

Prepare the oven

• Preheat the oven to 550ºF and place a pizza stone in the upper middle rack position. Ensure the pizza stone is in the oven at least 15 minutes to ensure Charlie is at the right temperature to bake your pizza at high heat. 

Shape and top the pizzas

• When you’re ready to make pizza, lay the dough balls on a floured surface. Gently push the dough out with your fingertips into somewhat of a circle. 
• Pick up the dough by the edge and, as it droops down, rotate the dough while you’re grabbing the edge. Once you’ve pinched and rotated the dough into a rough circle shape that’s about 12” across, lay the dough onto a floured pizza peel. 
• Add whatever toppings you’d like to your dough, but remember, less is more! 
• Note: do your best to avoid making holes in the dough. Holes will make the dough stick to the pizza peel when you’re putting the pie into the oven, and it will make it stick to the pizza stone as well when it’s cooking.

Bake the pizzas

• Switch the oven from bake to broil.
• Before you slide the pizza from the peel and onto the stone, give the pizza a slight shuffle back and forth to ensure the pizza isn’t stuck to the peel before you slide onto the pizza stone. 
• Slide the pizza onto the pizza stone. Keep an eye on the pie and rotate it at the 1 or 2-minute mark. 
• The pizza is done once you get browned (or sometimes blackened) dough blisters to your liking — usually 1-2 minutes after rotating the pie. Remove from the oven and enjoy!
• Note: Between pizzas, switch the oven back to 550ºF for a few minutes while you prep your next pie. This enables the pizza stone to get back to a high temperature. When you’re just about ready to slide your next pizza onto the stone, turn the oven back to broil.