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Measure water by weight and add in yeast. Mix in and let sit for just a couple minutes and add in a couple scoops of flour and mix for 30 seconds.
Add olive oil and honey/sugar and the remainder of the flour. Mix for 1 minute. Finally, add in salt. Mix altogether for 3-4 minutes, or until dough is elastic and tacky (not too sticky, not too dry).
Weigh dough as a whole and divide that number by four. Use that number as the weight for each dough ball (should be between 9.5-10oz (270-283g)). You can use a small amount of flour when balling the dough.
Grease four containers with olive oil and place dough balls in. Place in the fridge for 6-12hrs. Remove from fridge for 15-20 minutes before stretching into pizza.