Whisk the water with the sugar and yeast in the bowl of a upright mixer, then add the olive oil.
Add flour and knead for 5 minutes using the dough hook attachment for 5 minutes on the lowest speed.
Scrape any dough down the sides and cover with plastic wrap or a damp kitchen towel.
Let rest for 30 minutes.
Knead the salt into the dough until it is fully incorporated
Cover with plastic wrap and refrigerate for 24 hours (at least overnight).
After chilling, take the dough out of the bowl onto a well-floured surface. Split it into 2 pieces equal pieces, and then form each piece into a ball by pulling the dough into itself at the bottom while rotating in your hands.
Let the dough balls rest on the well-floured surface, covered by a kitchen towel until they double in size. The amount of time will vary greatly depending on the temperature of the kitchen - anywhere from 2 - 6 hours. If your kitchen is very cold, let them rise covered, on a floured baking sheet inside an oven with the light turned on, but no actual heat on.
When the dough has risen to double the original size, and slowly rises back if you poke it, then it is ready to use to make pizza.