Measure warm water in glass measuring cup and sprinkle in yeast. Let mixture stand for 5 minutes to give the yeast a chance to dissolve.
Combine the flours, salt and sugar in a food processor and pulse 2 to 3 times to combine. With the motor running pour in the yeast mixture and olive oil into the feed tube and process until the dough forms a smooth ball. To knead continue to process for 30 seconds.
Turn dough into a floured surface and knead a few more time until the dough ball is smooth (may need to add a little more flour at this point if too sticky).
Coat the inside of a large mixing bowl with cooking spray or a little oil. Place the dough ball into the bowl, cover with plastic wrap and let the dough stand in a warm, draft-free spot until the dough has doubled in size, 1 to 1½ hours.
Punch down the dough and cut in half with a sharp knife. Place each half in a separate bowl or on a clean cutting board, cover with a clean kitchen towel and let the dough rest for 20 minutes. Use the dough as directed in any pizza recipe.
Notes
After dough is punched down and divided, it can be placed in airtight containers and frozen for up to 2 months. Defrost the dough on the counter for 5 to 6 hours before using.
Recipe slightly modified from Mom's Big Book of Baking Cookbook
Recipe by Nutritious Eats at https://www.nutritiouseats.com/individual-mushroom-onion-and-arugula-pizzas/