New York-Style Pizza Dough

Slow rising, delicious, airy pizza crust.  Modified from the cookbook, "Pizza." Start early. It needs to rise for 10 or more hours.

Makes enough for four 12-inch pizzas.

1 package active dry yeast
1 cup lukewarm water (90 to 100 degrees)
1 1/4 cup ice-cold water
1 teaspoon sugar
1 teaspoon salt
2 tablespoons olive oil
5 to 5-1/4 cups unbleached bread flour

1. In a small bowl, stir the yeast into the lukewarm water. Set aside until the yeast dissolves, about five minutes.
2. In another small bowl, combine the cold water, sugar, salt and olive oil. Stir to dissolve the sugar and salt.
3. Place 5 cups of the flour into a the mixing bowl. Add the yeast mixture along with the cold-water mixture and mix on low speed until the flour is incorporated and the dough gathers together to form a coarse ball, about four minutes. Let rest for two minutes and then mix on low speed until the dough is smooth and not sticky, about six minutes longer.  Turn the dough onto a well-floured work surface and knead for a minute or two until it forms a smooth ball, adding up to 1/4 cup of additional flour, if needed.
4. To prepare the dough for rising; cut the dough into thirds to form three or four even portions. Form into tight, smooth balls and place in separate ziplock bags.  Place bags in the fridge and allow to rise for 10 hours to 2 days.  Remove from fridge one hour before using to allow the dough to come to room temperature.