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Combine the warm water in a tall, lidded 6 -qt container. Stir in yeast then add the sugar, olive oil, salt, and flour.
Stir with a sturdy spoon for 15 seconds until a shaggy mass forms. Wet your hand and squeeze the dough until it is homogenous.
Cover and rest at room temperature for 20-25 minutes or until the dough has risen by about 50%.
Refrigerate overnight (or ferment 90 minutes more at room temperature for same-day use). The dough can stay in the fridge up to 7 days.