kneadless olive-oil pizza dough

2 3/4 cups lukewarm water
1 1/2 T dry active yeast
1 T salt
1 T sugar
1/4 cup olive oil
6 1/2 cups unbleached all-purpose flour

mix the yeast, salt, sugar, and olive oil with the water in a 5-quart bowl, or a lidded (not airtight food container. mix in the flour, without kneading, using a spoon. cover and allow to rest at room temp until dough rises and collapses or flattens on top, approximately 2 hours.
the dough can be used immediately after the initial rise, though it is easier to handle when cold. Refrigerate in a lidded container (not airtight) or cover with saran wrap. can use over the next 12 days.
This recipe may be used for bread pizza or focaccia. For pizza, bake in a preheated 450-500 degree oven for 8 to 10 minutes or until lightly browned.