In a small bowl, stir together the water, maple syrup, and the yeast. Set aside for 5 minutes, until the yeast is foamy.
In the bowl of a stand mixer fitted with a dough hook, place the flours and salt. Mix on medium speed until combined. Add the yeast mixture and 1 tablespoon of the olive oil. Mix on medium speed until the dough forms into a ball around the hook, 5 to 6 minutes. If the dough is too dry to form a ball, add water ½ tablespoon at a time until the mixture comes together. If the dough is too sticky, add a little more flour.
Turn the dough out onto a lightly floured surface and gently knead into a smooth ball.
Brush a large bowl with the remaining 1 teaspoon of olive oil and place the dough inside. Cover with plastic wrap and set aside to rise until the dough has doubled in size, about 1 hour.
Turn the dough out onto a floured surface. Stretch to fit a 14-inch pizza pan. Cover and let the stretched dough rest for 10 minutes.
Bake according to the pizza recipe you are using, typically 10 to12 minutes in a 500° oven, or until the crust is browned.