In mixing bowl of stand mixer, mix water, sugar and yeast until dissolved. Add olive oil and salt. With the dough hook mix on slow speed gradually add flour until smooth and elastic. If the dough is sticky, add flour a tablespoon at a time to bring the dough together and away from the sides of the bowl. Remove dough, and place in a 8-quart container sprayed with nonstick spray. Cover and set in Sub-Zero refrigerator overnight.
Punch down dough and place back in the refrigerator overnight.
On the third day, lightly flour a work surface and portion the dough (9-10 ounces) into round balls and allow to rise 30 minutes at room temperature covered with plastic. Roll out the dough to desired thickness and use immediately or par-bake and freeze.