In a large bowl, whisk together the flours, sugar, salt, and yeast until well combined. Transfer to the bowl of a stand mixer fitted with the dough hook attachment. Turn the mixer onto medium and slowly pour in the warmed water.
Mix on medium until a ball forms and the dough no longer sticks to the sides of the bowl. Transfer the dough to a lightly floured surface and knead a few times to form a soft dough. If the dough is too sticky, add more flour 1 tablespoon at a time. If the dough is too dry, add more water, 1 tablespoon at a time.
Form a ball and place in a large greased bowl. Cover with plastic wrap and place in an off oven. Let rise for 1 1/2 hours. The dough should have doubled in size. Remove the bowl from the off oven.
Place a pizza stone or an inverted baking sheet in the oven and preheat to 500°F.
Cut a sheet of parchment paper, at least 16-inches long, and place on the counter. Divide the dough in half. Place one half on the center of the parchment paper. Leave the other half in the bowl and continue to cover with the plastic wrap.
Roll the dough on the parchment paper into a ball. Using your fingertips, gently flatten the ball into a round disc. With one hand, lightly hold down the center of the disc. With the other hand, push the edge of the dough in an outward motion and rotate the disc slightly (by rotating the paper) as you continue to work around the entire disc*. Continue until a 12-inch disc is formed.
Transfer the parchment with dough onto a pizza peel (or a wooden cutting board) and transfer the parchment onto the pre-heated pizza stone or baking sheet. Bake for 5 minutes. Use the peel or cutting board to return the parchment to the counter and spread on sauce of choice. Use the peel or cutting board to return the paper back to the oven and bake for 4 more minutes. Use the peel or cutting board to return the parchment to the counter and add on the toppings. Use the peel or cutting board to return the paper back to the oven and bake for 5 more minutes, until toppings are heated through.
Repeat steps 6 and 7 with the remaining dough.
Notes
*The key to a perfectly round disc is continuously rotating. With every couple of pushes, rotate the parchment/dough.