In a large bowl, add together water and yeast. Stir until yeast is dissolved.

Then add salt, olive oil and 4 cups flour.

Using your hands, work together all the ingredients until the dough just holds its shape, adding more flour is needed.

Turn the dough out onto a well-floured work surface. Knead until smooth and elastic, About 10 minutes.

Place the dough into an large oiled bowl.

Cover and let rise until doubled, about 30 minutes.

Remove dough from bowl.

Divided into four equal balls.

Place in four lightly oiled sealable plastic containers.

Seal and place containers in refrigerator for about 3 hours or until ready to use, up to a week.

Take the dough out of the refrigerator about 45 minutes before baking the pizza, and let it warm at room temperature.

To shape the dough, take one ball of dough and set it on a floured work surface. Using your fingers and working in a circular motion, flatten the ball of dough until it reaches 8 inches in diameter.

Level the dough by giving it several pats with the palm of your hand until the dough reaches 13 inches in diameter.

Supporting the dough with your palm, flip it onto a floured cookie sheet and proceed with your favorite recipe.