1. In a large bowl, sprinkle the yeast over warm water.

2. Let the yeast sit for 5 minutes.

3. Add the cold water and salt and stir well.

4. Add the flour, one cup at a time, stirring well.

5. When the dough will form a ball, remove to a lightly floured surface to knead for 10 minutes.

6. Divide the mixture into 2 balls.

7. Coat the balls with olive oil, place in a Tupperware container and refrigerate for 16 hours.

8. Make sure that the Tupperware container is large enough for the balls to double in size.

9. One hour before you are ready to use, remove the dough from the fridge.

10. Turn the oven to 550 degrees and preheat.

11. Lightly dust the dough with flour then roll out to a 14 inch diameter.

12. Lightly dust a pizza pan and place the dough on the pizza stone.

13. Layer the mozzarella on the crust and grind some black pepper on top.

14. Arrange the crushed tomatoes on top and drizzle with olive oil. Sprinkle dried oregano over tomatoes.

15. Place the pizza on the prepared stone and bake for 4 to 6 minutes.

16. Remove the pizza from the oven and sprinkle with torn fresh basil leaves.

17. Cut into wedges and serve.