Follow instructions for preparing sourdough starter before use.
Place sourdough starter and lukewarm water in mixer bowl with a dough hook or a large bowl for hand mixing.
Stir to mix.
Add sugar, salt, and yeast.
Add olive oil, whole wheat flour, and wheat gluten and mix until combined.
Add all purpose flour a little at a time, mixing with a wooden spoon or dough hook on low as you add.
Increase the mixer speed to medium and allow the dough to mix another 4-5 minutes. Alternatively turn out on a flowered board and knead by hand for 5 minutes. The dough should be smooth and stiff at this point.
Cover with a damp towel and let rest in a warm spot for 2-3 hours. Alternatively cover with plastic wrap and put in the refrigerator over night or until ready to proceed. Remove from refrigerator and allow to return to room temperature before proceeding.
Punch down the dough and form a round ball.
Preheat the oven to 500° with a pizza stone on an upper rack.
With a sharp knife, cut the dough into eight pieces.
Take each piece and form a round, smooth ball and place on parchment paper.
Cover with a damp towel and allow to rest for another 30 minutes.
Working with 2-3 balls at a time, roll out each ball with a rolling pin on a floured surface until it is ⅓ inch thick and approximately 5 inches in diameter.
When the 2-3 rounds are ready, place on the hot stone and close the oven door for 3 minutes.
If the dough has puffed up, flip over for 1 more minute.
Remove from oven and wrap in a clean towel to keep warm while the others are baked.
Serve fresh or store leftovers for 2-3 days.