Combine flour, sugar, salt, and yeast in stand mixing bowl. Mix until incorporated. Add olive oil and water. Mix until a ball forms.

Transfer dough ball to lightly floured surface and knead once or twice by hand until smooth ball is formed. Divide dough into three even parts and place each in a covered in a zipper-lock freezer bag or food saver bag. Place in refrigerator and allow to rise at least 1 day, and up to 5. Remove from refrigerator and allow to rest at room temperature for at least 2 hours before baking. Dough should pass the windowpane test.