Preparation

In a large bowl or stand mixing bowl, combine warm water, yeast, oil, and honey. Stir until dissolved. Let sit until foamy for 5 minutes. In another medium bowl, whisk 00 flour and salt. 

If making the dough by hand, add dry ingredients to wet ingredients and mix with hands in bowl until a shaggy dough forms. Scrape dough onto a lightly floured work surface and knead, adding more flour if dough is too sticky, until firm, stretchy, and smooth, 8 to 10 minutes. If using a stand mixer, on low speed slowly add dry ingredients to wet ingredients. Once combined, continue to mix the dough on low until  firm, stretchy, and smooth, 5 to 10 minutes. Cover bowl with plastic wrap and refrigerate for at least 24 hours or up to 72 hours, or until dough has doubled in size. 

On a work surface, divide the cold risen dough into 4 equal pieces and shape each piece into a ball. Store each ball in a separate bowl covered with plastic or in separate quart sized containers. Let sit at room temperature until dough is room temperature and has doubled in size, about 5 hours.