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Cool water to <60°F.
Mix the water and yeast.
Add flour and Olive Oil and mix for 2 minutes.
Keep mixing on low, then add Sugar and Salt.
Mix for 10 more minutes.
Cover the dough with plastic wrap and rest for 1-3 hours.
Divide the dough into portions.
Shape into balls, sealing the seam.
Put the dough in a lightly oiled container.
Cover tightly and refrigerate for 2–4 days. 3 days is ideal.
Let the dough come to room temperature before using.
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