In a stand mixer with dough hook attached, combine hot water, yeast, sugar or honey and EVOO. Let stand 10 minutes.
Combine flours and salt in a bowl. Turn mixer on medium-low setting and add flour slowly to incorporate and form sticky dough, about 7 minutes.
Transfer dough to a lightly oiled baking sheet and cover with kitchen towel, let stand 1 hour. Cut dough into 4 portions and roll into balls. Place back on baking sheet and cover tightly with plastic. Refrigerate 3 days before using.
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