Keep aside for 5 minutes, till bubbles are formed.
Add the room temperature water and olive oil to it.
In the bowl of your stand mixer, add Whole wheat flour, all purpose flour, salt and olive oil.
Add the yeast water to it and with a dough hook, knead for 6-7 minutes ( if you don't have a stand mixer, knead the dough with your hands and keep kneading it with the heels of your hands for 10-12 minutes, till the dough is soft and elastic )
Lightly oil a large bowl and transfer the dough to the bowl.
Cover the bowl with a cling wrap and keep aside for 2 hours, until the dough doubles in size.
After the dough has doubled, take it out on a lightly floured surface.
Punch it down and divide into 2 parts ( If you want to freeze the dough for later use, this is the time.
Wrap in a cling wrap and then slide each round in a zip lock bag. Do not freeze the dough only wrapped with a cling wrap, as the dough with continue to rise even in the freezer and will come out of the cling wrap. To use the freezed dough, transfer it to the refrigerator 12 hours before you want to use it. When the dough has thawed in the refrigerator, place it on the kitchen counter for at least 30 minutes or until it is at room temperature )
If you are using the dough immediately, make rounds of the dough and cover again with a cling wrap and let it rest for 10-15 minutes and no more than 30 minutes ( If you are using the dough immediately, start the mixing process just 2 and 1/2 hours before you want to bake it )
You can flavour the dough with mixed Italian herbs and chilli flakes if you wish.