Put a small dish of water near your work area to wet your hands as needed.
In a stand mixer bowl, put in the warm water and add the yeast and whisk. Allow to mix for 5 minutes so that foam appears.
Add 1 cup of flour and mix in the stand mixer at its slowest setting.
Add the cold water and continue to mix.
Slowly add the rest of the flour. The dough will still be very sticky and will not look very smooth yet.
Wet your hands and pull the dough off of the hook
Add the salt and continue to mix for another 1 minute
Add 1 teaspoons of olive oil and continue to mix. You may need to stop the mixer and pull the dough from the hook occasionally to ensure the dough is mixing well.
Use a brush to coat a baking pan with 1 teaspoon of oil.
Wet your hands and transfer the dough to the baking pan.
Re-wet your hands.
Stretch the dough by pulling it left and right, then fold the stretched parts on top.
Turn the pan a quarter turn and repeat. It will look like an envelope.
Fold the corners into the center and pinch together.
Turn over the dough using your wet hands and smooth the edges.
Cover the pan in plastic wrap and let the dough rest for 20 minutes.
Place the covered pan in the refrigerator for 24 hours (up to 48 hours).