1. In a large bowl whisk together both flours, salt, and yeast. Add the water and 1 Tbsp. of the oil and mix with your fingers until the dough comes together in one large mass. Knead in the bowl for 2 to 5 minutes, until dough is firm, smooth, and elastic. If it seems too sticky, addadditional all-purpose flour 1 Tbsp. at a time. If it seems too dry and crumbly, add additional water 1 tsp. at a time.
2. Remove dough from bowl and form into a ball. Wipe bowl clean and spray with vegetable or olive oil cooking spray. Place dough in bowl and lightly spray the top of the dough with cooking spray. Cover bowl with plastic wrap, and let rise at room temperature until dough doubles in size, about 11/2 to 2 hours. (Dough may also be made using the dough cycle of a bread machine; follow the manufacturer's instructions.)
3. Punch down the dough, folding and pressing it several times. Divide dough into 2 even balls and let them rest on a work surface, covered with a towel, for about 10 minutes. Resting allows the gluten in the flour to relax, so the dough will be easier to stretch.
4. On a lightly floured surface, stretch or roll out the dough balls one at a time into roughly 11-inch circles. Brush the top and bottom surfaces of each circle with 1 1/2 tsp. of the oil, making sure the surface is wellcoated. Follow cooking instructions for individual recipes.
Source: fresh magazine May, June 2010