In a bowl, combine the flours, yeast, and kosher salt, stirring to combine. In a measuring cup, combine the olive oil and warm water and stir to combine. Form a well in the center of the flour and pour the liquids into the center. Using your hands, begin incorporating the flour into the liquid mixture. Continue for about 3 minutes, until the ingredients are well combined but still sticky. Set the mixture aside and let it rest, uncovered, for 15 minutes.

Flour your hands and a work surface.  Knead the mixture on the work surface, adding additional flour to your hands and the board when needed.  Knead for 3 to 4 minutes until the dough is smooth and easily forms a ball.  Divide the dough into two balls and place on a parchment-lined baking sheet.  Cover the dough tightly in plastic wrap.  Refrigerate for at least 24 hours and up to 48 hours before using.  When you are ready to use, remove the dough from the refrigerator at least 30 minutes before forming your pizza.