Add water and yeast into a bowl attached to a stand mixer with a dough hook. Mix until the yeast has been dissolved.
Add salt and 2 tbsp of olive oil. Mix until incorporated.
Add flour and mix on low speed for 1 minute and 30 seconds. Next, turn up to medium speed and mix for 2 minutes.
Place in an oil lined bowl, cover and let rest for 2 hours at room temperature.
Divide dough into two or three equal balls and place in separate oil lined bowls. Cover and place in refrigerator for 48hrs.
Pull dough from fridge approximately 2-3 hours before you want to make a pizza to proof.
