Whisk together the yeast, lukewarm water, and 1/2 cup of the flour in the bowl of a stand mixer. Dust the top lightly with flour, cover the bowl with a tea towel, and leave the sponge to rise until the flour dusting "cracks," showing the yeast is alive and well, about 20 minutes.

Add 3 cups of the flour, the 1 cup cool water, the olive oil, and the salt. Start kneading at low speed, then increase the speed to medium as the flour is incorporated. Add the remaining 1/2 cup flour as needed to produce a slightly moist and soft dough. Knead with the dough hook attachment until smooth and silky and the dough adheres to the hook.

Dust the dough lightly with flour and, using a pastry scraper, scrape it out of the bowl onto a lightly floured surface. Knead lightly, folding the dough over on itself. Shape into a ball, flatten slightly, dust lightly with flour, cover with a towel, and leave to rise on a floured surface (or in a bowl) until doubled in bulk, about 1 hour.

Punch the dough down, wrap, and freeze for up to 1 month if not using immediately. Defrost and let rise in a large bowl in the refrigerator.

When ready, continue with chosen recipe.