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In a 6-quart food storage container, use a large spoon to stir together 2 ¾ cups warm water, ⅓ cup olive oil, ¼ cup brown sugar, 1 ½ tablespoons salt, 1 ½ tablespoons instant dry yeast, and 6 ½ cups all-purpose flour.
Stir until it forms a dough ball and the ingredients are fairly well dispersed with no dry spots. The dough will be sticky. No kneading required!
Cover, and let rise 90 minutes at room temperature.
Cover with a lid and refrigerate until ready to use. Be sure to provide some small ventilation for the gases produced by rising to escape. Dough will stay good in the fridge for up to 2 weeks.
When ready, pull off a chunk (about ¼ of the dough). Use a rolling pin to roll out or toss into a 14 to 16-inch crust. Top with your favorite toppings.
Bake on a pizza stone or pizza pan in a 500 degree Fahrenheit oven for 7 to 10 minutes, until the cheese is bubbling and browned.