To start, add the water, yeast, and sugar into a small bowl. Let the mixture sit for about 10 minutes, or until a foamy bubble situation happens at the top of the water.
While yeast is setting, whisk together the flours and salt.
Once yeast mixture is ready, add it to the bowl of flour with the egg and olive oil. Mix with a spoon until the dough holds together. The dough may be a little crumbly. While the dough is still in the bowl, use your hands to press it into a ball.
Cover the dough with plastic wrap or a clean towel and let rest for 30 minutes.
This recipe yields two batches. Cut the dough in half with a knife and either use one half immediately, or save in the the fridge wrapped in plastic wrap. The dough will keep in the fridge for about a week. DO NOT freeze.
When you're ready to make the pizza, roll out the dough onto an OILED metal pizza tray or baking tray. Do not skip the oil. The dough may be a little crumbly and may crack on the edges. This is normal. Use your hands to press the dough together into the shape you want.
When you're ready to cook the pizza, make sure the oven is PRE-HEATED to 425 degrees F. Bake the dough in the oven for 8 minutes exactly. Then, remove the pre-baked dough from the oven and add your toppings. Then bake for another 10-15 minutes, until the edges are browned.
Let the pizza cool for about 5-10 minutes. Then, cut into slices.
Enjoy!