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Add yeast to room temp water (if doing 8 doughs) or barely warm water (if halving to 4 doughs).
Add olive oil to the water and yeast. Add generous amounts of the flour mixture to the water mixture 1 cup at a time (if machine mixing) then add sugar/honey. If hand mixing/kneading, pour all of the flour mixture into the water mixture. Add salt halfway thru kneading to avoid killing the yeast. Knead/mix until reasonably together, not perfect.
Place into airtight container with enough room for dough to double in size. It’s okay if it doesn’t double in size while fermenting in the fridge. Cover top of dough with plastic wrap to prevent 'elephant skin'. Immediately move to fridge to bulk ferment for a min of 12hrs and max of 36hrs.
After bulk fermentation, cut into 9.5-10oz dough balls (comfortable 12” medium pizzas) and place into airtight containers. If making pizza that night, allow dough balls to sit at room temp for at least 30 mins before stretching. Dough balls can continue to individually ferment in fridge for up to 1 week. To freeze, allow to sit in fridge for 24hrs first, then in the freezer for up to 4 weeks. Let sit at room temp for 4 hours before stretching out.