Combine the flour, sugar, salt and yeast in the bowl of a stand mixer. Whisk together to combine.
Add the water and oil. Mix at low speed with the dough hook attachment, stopping occasionally to scrape down the sides of the bowl with a rubber spatula, until the dough comes together in a shaggy ball. Cover the bowl and let the dough rest for 10 minutes.
Knead on medium-low speed until the dough is smooth and pulls away from the sides of the bowl, about 5 minutes.
You should have about 500 grams of dough at this point
Transfer the dough to a lightly floured work surface
Lightly flour your hands and divide the dough in half. Form two equal sized smooth balls and lightly coat each with olive oil. Put each dough ball into a quart sized ziplock bag.
Let the dough ferment at room temperature for 1-3 hours and then refrigerate at least overnight. Optimally, let the dough ferment in the refrigerator for 2-3 days.
If you are not going to use the dough right away, you can freeze it at this point.