In a large mixing bowl, combine the bread flour and stoneground whole wheat flour. Add the instant dry yeast and pour in 600g of the cold water, reserving 30g for later. Mix with your hands or a rigid dough whisk until a shaggy dough forms with no dry flour visible.

Cover the bowl and let the dough rest for 20 minutes to help develop the gluten.

After resting, add the reserved 30g of water and the salt to the dough. If desired, you can also add olive oil. Work the salt and oil into the dough by squeezing and folding it for about 4 to 5 minutes until the dough is smooth, non-sticky, and can hold its shape.

Cover the bowl tightly with plastic wrap and place it in the refrigerator for a long fermentation period of 20 to 24 hours. This slow process enhances the flavor and texture of the dough.

Two hours before you plan to bake, remove the dough from the refrigerator. Transfer it to a clean, lightly floured surface. Use a bench scraper and kitchen scale to divide the dough into 8 equal pieces, each weighing 200g.

Shape each piece into a tight ball by pulling the edges down to the center and rolling it against the counter with your hand. Place the dough balls on a lightly floured tray, cover them loosely, and let them rest at room temperature for 1 to 2 hours to relax the gluten.

Preheat your outdoor pizza oven until the baking stone reaches a temperature of at least 750–850°F (400–450°C).

Dust your workspace with semolina or Tipo 00 flour. Take one of the rested dough balls and press from the center outward to create a rim. Gently stretch it into a 10 to 12-inch circle without deflating the outer edge.

Transfer the stretched dough onto a floured pizza peel, add a light layer of sauce and your favorite toppings, and slide it onto the hot oven stone.

Bake for 60 to 90 seconds, rotating the pizza every 20 seconds for an even char. Serve immediately!