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Combine the dry ingredients with a small amount of yeast and mix briefly.
Pour in water heated to about 55 °C and add olive oil, then mix using a rubber spatula or your hands until the mixture is mostly combined; the dough will be sticky.
Knead the dough for four to five minutes until it no longer sticks to your hands, but is not yet smooth, maintaining a dough temperature around 72 °F.
Place the dough in an oiled container and cover it, allowing it to rest for 30 minutes.
Wet your hands and perform four stretch-and-folds, then cover the dough again for another 30 minutes.
Check the dough using the window-pane test; if it tears easily, repeat the stretch-and-folds and 30-minute rests until it passes the test.
Let the dough sit on the counter overnight for about 12 hours until it has doubled or tripled in size.
Store the dough in the refrigerator for one to two days to enhance gluten development and flavor.
About five hours before you intend to make pizza, take the dough out of the fridge and let it come to room temperature.