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1
In a small bowl, using a fork, stir the yeast into the lukewarm water; set aside until the yeast dissolves; about 5 minutes.
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2
In another small bowl, combine the cold water, sugar, salt, and olive oil; stir to dissolve the sugar and salt.
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3
To make the dough using a stand mixer: fit a heavy-duty stand mixer with the dough hook attachment.
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4
Place 5 1/4 cups flour in the mixer bowl.
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5
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 4 minutes.
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6
Let rest 2 minutes, then mix on low speed until the dough is smooth and not sticky, about 6 minutes longer (if the dough begins to climb up the dough hook toward the motor drive, stop the mixer and push it down; if machine labors and the motor feels hot, stop and wait a few minutes for the motor to cool down).
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7
Turn the dough out on a well-floured work surface and knead for a minute or two until it forms a smooth ball, adding up to 1/4 cup flour of additional flour, if necessary.
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8
Cut the dough in half to form even portions, each weighing 22 ounces.
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9
With floured hands, pick up one portion of dough and pull the opposite edges together, wrapping them underneath toward the center to form a tight smooth ball; pinch to seal.
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10
Repeat with the second portion; place each portion in a 1-gallon zip-lock plastic bag; squeeze out all the air and seal the bags, allowing enough room for the dough to double in size.
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11
Refrigerate for at least 10 hours or up to 2 days.
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12
Remove from refrigerator 1 hour before using to allow dough to come to room temperature; proceed with any California-style pizza.
