Step 1

In the bowl of a stand mixer, whisk together the yeast and 60 mL of warm water. Let this sit for a few minutes until it is foamy.

Step 2

Add in the whole wheat flour, bread flour, salt and water. Use the hook attachment of the mixer to mix the dough on medium-high speed for 10-15 minutes. This process will take a while, so don't worry! You will know the dough is ready when you can pull and stretch it from the hook. It should feel elastic and firm. If your dough needs a bit of help getting there, put the mixer on high speed for the last 1-2 minutes.

Step 3

Lightly oil the sides of a large bowl. Add the dough to the bowl, loosely cover it with a lid or towel, and let it rise in a warm place for about 1 hour or until it is doubled in size.

Step 4

When the dough is ready, pour almost all of the olive oil in a 10" cast iron pan, or a 9"x11" rimmed baking sheet. Add the dough to the pan. Lightly stretch it with your hands until it reaches the edges. Cover the dough with either a lid (leaving a loose crack if you do this) or oiled cling wrap. Let it proof another hour or until it has risen about 50% in size.

Step 5

When the dough has about 20 more minutes of rising time left, preheat the oven to 425°F.

Step 6

When the dough is ready, drizzle the remaining olive oil over the top. Use your hands to "dimple" the dough, forming your fingers into a claw-like shape and pressing into the dough, gently pressing in indents. Do this all the way down the pan.

Step 7

Sprinkle the flakey salt on top of the dough, and then bake at 425°F for 25-28 minutes.

Step 8

Remove from the oven when it's golden brown, and serve fresh!