Combine both flours with a generous pinch of salt in a bowl. Add the olive oil and half of the water and knead. Gradually add the remaining water and knead until a smooth dough forms.

Turn the dough out onto a work surface, knead it firmly a few times with your hands, and shape it into a ball. Wrap the dough in plastic wrap and let it rest at room temperature for 30 minutes.

Preheat the oven to 250°C (480°F) with top and bottom heat.

Knead the dough briefly on a lightly floured surface until it is no longer sticky. Then roll it out as thinly as possible with a rolling pin, roughly to the size of your baking sheet. Turn and rotate the dough regularly to prevent sticking and to keep it evenly round or rectangular.

Tip: Take small breaks while rolling to allow the dough to relax. This makes it more elastic and easier to roll out thinly.

Carefully transfer the dough to a baking sheet lined with parchment paper and add your desired toppings. Then bake in the oven for about 10 minutes until crispy.