1. In the bowl of a stand mixer, combine the water and yeast. Mix on low speed until the yeast dissolves and begins to bubble.

2. Add all of the flour at once. Mix on medium-low speed for at least 5 minutes, or until the dough comes together and forms a smooth ball.

3. Let the dough rest in the bowl for 30 minutes.

4. Return the mixer to medium-low speed. Sprinkle in the sugar and mix for 1 minute.

5. Slowly drizzle in the olive oil and continue mixing until fully incorporated and the dough is smooth.

6. Remove the dough from the mixer and divide into 4 equal portions (approximately 400 grams each). Shape each portion into a tight ball.

7. Place each dough ball into an individual container. Cover and refrigerate for 72 hours.

8. When ready to make pizza, remove the dough from the refrigerator and let it rest at room temperature for 1 hour before stretching.

9. Stretch into a 16 inch round circle. 

10. After the 72-hour refrigeration, the dough balls may also be frozen for later use.

Tip: Freeze the dough and use for a quick pizza night win!