Start by measuring out some cold water, aiming for a temperature of around 40 °C; if it's not cold enough, add some ice.

In the bowl with the water, mix in the active dry yeast, bread flour, and olive oil.

In a separate bowl, measure the salt and sugar and set them aside for later use.

Begin mixing the ingredients on low speed and set a timer for 11 minutes.

After two minutes of mixing, add the salt and sugar mixture to the dough.

Continue mixing for the remaining 9 minutes until well combined.

If you don't have a mixer, you can combine the cold water, yeast, flour, and olive oil by hand, then add the salt and sugar mixture and mix until a shaggy dough forms.

Transfer the dough onto a countertop and knead it for about 8 to 10 minutes until it becomes smooth, aiming for a dough temperature of 70-74 °F.

Shape the dough into a ball, place it back in the bowl, cover it, and let it rest for 1 to 2 hours.

Once rested, divide the dough into portions of 480 grams each.

Fold each portion's ends onto itself to form a tight ball and pinch the seam to seal it.

Lightly wet your hands and pat each dough ball to prevent them from drying out.

Prepare sealable containers by oiling them with non-stick spray or olive oil, then place the dough balls inside.

Cover the containers and refrigerate the dough for 3 to 5 days.

When you're ready to bake, take the dough balls out of the fridge 3 to 4 hours before shaping them to allow them to reach room temperature.