1. Add the lukewarm water to the bowl of a stand mixer, add the yeast, and mix to dissolve it completely. Add the flour, salt, and olive oil and mix/knead for about 5 minutes to get a very elastic and smooth dough. It should come almost completely off the sides of the bowl. Let the dough rest for 2-3 minutes, then knead again for another 3-4 minutes.

2. Transfer the dough to a well-floured work surface and knead once again for a short time, then divide into 4 equal pieces and add each piece to a slightly oiled freezer bag. Place the bags in the fridge and let the dough rise slowly overnight (up to 72 hours). You could also freeze the dough after a short rise of two hours in the fridge.

3. If you froze the dough, let it defrost overnight in the fridge. To use the dough (after the slow rise or defrosting) place it on a floured surface and shape it into a ball. Place that ball on a piece of floured baking parchment, flour the dough lightly, and cover with a kitchen towel – let rise in a warm place for about 30 minutes until pretty much doubled in size. The dough is now ready to be shaped into a pizza.