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In a large bowl, combine flour and yeast. Gradually add the cold water, mixing slowly until all the flour is incorporated (no need for a mixer—hands are best!). Add the salt and olive oil once the dough starts forming.
Knead for about 10 minutes until smooth and elastic. If sticky, don't worry—that's the high hydration working!
Cover the dough and let it sit at room temperature for 30 minutes.
Place the dough in the fridge for 48 hours to develop flavor and structure. The slow rise is key!
After 48 hours, take the dough out, let it sit at room temp for 2 hours.
Gently stretch the dough into your desired pizza shape. Avoid pressing too much—keep those air bubbles!
Add your favorite toppings and bake at about 400°C (752°F) for 1-2 minutes on a preheated pizza stone for that authentic crisp!