Add cold water into a large bowl then add the yeast.
Stir the yeast and water together until the yeast has dissolved.
Add 2 cups of flour to the yeast and water mixture one spoonful at a time while continuously kneading ingredients together. The mixture will begin to resemble a dough.
When the dough has reached a sticky yet smooth consistency fold in 3 1/2 tsp. salt and then 3 1/2 tsp. olive oil. Continue to knead.
Add the last 1 cup of flour one spoonful at a time, continuously kneading until all ingredients are folded in evenly and no longer sticks to your hands.
Form dough into a 'perfectly' round ball and remove it from the bowl.
Cover the bottom and lower portion of the bowl with a light sprinkling of flour to prevent the dough from sticking.
Place the dough back into the bowl and sprinkle the top and sides with flour.
Cover the entire bowl with plastic wrap and let it sit in the fridge for approx. 20-24 hours. The low temperature of the fridge allows the dough to rise slowly (and properly).
Remove the dough from the fridge and let it sit at room temperature for 2 more hours. It will continue to rise.
Preheat oven to 550 F (or max. heat if your oven does not go that high).
Pour 2 Tbsp. of extra virgin olive oil (EXAU - Turi) into a large standard baking tray. Evenly rub the oil into all sides of the tray.
Grab the dough and place it into the center of the tray.
Gently, with the tips of your fingers begin to extend the dough into all parts of the tray. Be careful not to make holes!
This make take several minutes, be patient. You must slowly and evenly push the dough into all parts of the tray.
Sprinkle the dough with kosher salt, rosemary, and 1 tbsp. of olive oil.
You can gently rub ingredients into dough if you wish, be careful not to press dough into pan or it will stick.
Place the baking tray into the preheated oven. Cook for 8 minutes.
Cut, serve, and enjoy while still warm. Buon appetito!