Combine the 00 flour, all-purpose flour, and salt in the bowl of your mixer and attach the dough hook.
In a small mixing bowl combine the water, yeast, and olive oil.
Pour the wet mixture into the flour mixture. Knead the dough with the dough hook on the lowest speed for 3 minutes.
Allow the dough to rest for 15 minutes.
On the lowest speed, knead the rested dough for an additional 3 minutes.
Cut the dough in half and form 2 balls. Place each dough ball into a large oiled bowl and cover with a damp cloth.
Allow the dough to rise either 4-5 hours in a warm, draft free place or for 12-24 hours in the refrigerator. If the dough has been refrigerated, allow it to rest for 30-60 minutes at room temperature before you begin to shape it.