0. Dissolve the yeast in 50 ml of water and add a pinch of sugar. Let it rest for 10 minutes. In a large bowl, combine the two flours and add the dissolved yeast. Gradually pour in the water and begin kneading. Add the salt and oil, continuing to knead until the dough is soft and elastic. Cover with a damp cloth and let it rise for 4 hours at room temperature.

1. Once the dough has risen, divide it into two loaves and let it rest for another hour. After this time, you should have a soft dough that retains a lot of air, which has lost its previous elasticity. This will make it easy to shape and shape it to your liking. Remember that to get a good crust, it's a good idea to start stretching the dough by pressing from the center outward so as not to lose the air inside. I find the idea of punching the dough very dramatic and impractical.

2. Preheat the oven to its highest setting (250°C) and roll out the dough. Add toppings of your choice and bake for 15 minutes! A tip for a great pizza is this: since most toppings are very runny (tomato, mozzarella), you can place the pan on the bottom of the oven for the first 5-7 minutes. This will create a baking stone-like effect and will quickly create a good base.