1. Combine warm water, yeast, and sugar in a small bowl; let stand about 10 minutes or until yeast begins to foam.
2. Combine flours and salt in bowl of a stand mixer fitted with a dough hook. Add yeast mixture and 2 teaspoons olive oil. Mix on low speed 23 minutes or until dough has formed a ball and no longer feels sticky. Coat dough and insides of bowl with remaining 1 teaspoon olive oil. Cover with a towel, and let rise in a warm place (85°), free from drafts, about 1 hour or until doubled in size.
3. Refrigerate unused dough for up to 3 days in a zip-top plastic bag.