Measure flours, yeast and salt into a large bowl, and slowly mix in the water, adding only 3/4 of a cup at first. Then, add the remaining water as needed only, to obtain the soft consistency shown in the video. The amount of water needed can depend on how much humidity is in the air, so the amount can vary each time you make the pizza dough. The ideal consistency is almost like a thick muffin batter.
Cover bowl with a damp dish towel, and set in a warm place to rise for about 1 1/2 to 2 hours.
While dough is rising, preheat oven to 550°F.
When the dough looks bubbly and doubled in size, pour about 4 to 6 tablespoons of olive oil over the top of the dough, and scrape down the sides of the bowl with a silicone spatula, and then scrape the dough out onto the baking sheet. Make sure your hands and the surface of the dough are covered in olive oil (this dough is really sticky), and use your hands to spread the dough out onto the pan, either as one large pizza or two smaller ones.
Add your pizza toppings, and bake for 12 minutes on the lowest oven rack.