In a small bowl, combine the yeast, water, and sugar and stir to combine. Let the yeast dissolve and start to bloom, which usually takes 5 minutes or so. The top of the mixture should look almost foamy, and sometimes you can even see the yeast "sprouting" - this means your yeast is alive and well. If it doesn't seem to be doing anything after 5 minutes, you may want to try again.

While your yeast is growing, combine the flour, salt, and olive oil in a large bowl. Don't worry if the oil forms little clumps - it will work out. 

Once the yeast mixture is good to go, add it plus the cold water to the flour mixture and stir well until your dough starts to come together. If things are still looking extra moist and very sticky and you've stirred in all the flour, go ahead and add a few tablespoons more of flour and stir again. The dough should pull away from the sides of the bowl but won't be very cohesive at this point. 

Lightly flour your work surface. Scoop the dough out onto your surface and knead the dough until it's smooth. This could take anywhere from 7-10 minutes. If your dough is still really sticky - it repeatedly sticks to the counter and your hands - go ahead and add more flour a few tablespoons at a time until it's more manageable. The dough should be very smooth once it's ready but should still be a little bit tacky when you touch it.

Add a good glug of olive oil to a gallon ziploc bag, zip the top closed, and squish the oil around until the entire bag is thoroughly coated. Add your dough to the bag and zip the bag closed. Be sure to leave some air in the bag - you want to give your dough room to grow.

Refrigerate the pizza dough for at least 12 hours, overnight is ideal though. This recipe really does work best to make the dough the night before you want to use it. Take the dough out of the fridge 30 minutes before you want to use it to allow it to come to room temperature.