In a large bowl, mix all flour and water. Cover the bowl and let the dough rest for 20 minutes to autolyse.
Add the salt, sugar, and yeast, and knead the dough until all ingredients are fully incorporated. Cover the dough again, and let it rest for another 20 minutes (optional, but highly recommended. If you donβt have 20 minutes, even 5 minutes will help).
Knead the dough for 5-7 minutes, then form it into a ball and place it back into the bowl.
Cover the bowl, and allow the dough to rise until at least doubled (and up to tripled) in size. This should take about 1-3 hours at room temperature.
Divide the dough into the desired number of portions, and form each into a very taught ball. Place each ball into a wide container lined with olive oil, then cover and transfer the containers the refrigerator. Allow the dough to ferment in refrigerator for 2-3 days before using.
(NOTE: If you would like to use the dough the same day, simply leave it at room temperature, and it will be ready to bake in 2-3 more hours).