Mix water, yeast, sugar, whole wheat flour, and 1/2 cup all purpose flour in a bowl. Let sit for 15 minutes or until frothy.
Add salt, olive oil, and 4 cups of flour, reserving the final 1/2 cup of flour; stir and then knead in bowl. Turn out, knead for 2 minutes. Allow to rest 10 minutes, then knead for 2 more minutes. (If preparing ahead of time, refrigerate now and then remove before next step).
Place in a bowl, covered, and allow to rest for 1 hour or until doubled in size.
Preheat oven to 475, with baking stone or heavy cooking sheet. Separate dough into 16 pieces; cover with a damp towel and allow to rest for 10 minutes.
Roll out a ball into an 8" circle (about 1/8" thick). Place on stone/sheet for 2 minutes. Flip to other side for one minute. Repeat 15 more times.