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Preheat oven to 425 degrees.
Combine yeast, warm water, and sugar in a pitcher and whisk to dissolve.
Add flours and salt into a stand mixer bowl and mix by hand until evenly distributed.
Fit the stand mixer with the dough hook and add the water mixture and oil to the bowl.
Start the mixer on low, scraping down the bowl halfway through mixing.
Continue mixing on low until dough is thoroughly combined.
Increase speed to medium and mix until dough is smooth and soft.
Turn the dough out onto a lightly floured work surface and fold it once to the left and once to the right.
Divide dough in half and loosely shape to a boule.
Place each piece of dough in a pie plate oiled with olive oil.
Add one tablespoon of chopped rosemary to each dough.
Dimple the dough with the tips of your fingers thoroughly through the whole pan.
Add 3 tablespoons of olive oil on top of the dough and lightly dimple again.
Slide the pie pans into the pre-heated oven and bake for 25-35 min, rotating halfway through.
Cool completely in pan, then turn out onto a cookie sheet.
When cool, slice evenly through the equator and add 3 ounces of taleggio and 2 ounces of shredded mozzarella to one side.
Place on a cookie sheet and bake in the 425 degree oven for 8 minutes.
Sandwich the halves together and cut into 6 or 8 slices.
Drizzle with good olive oil and top with Maldon salt.