Combine yeast and 1½ cups warm water (105–110°) in a large bowl; let stand until yeast starts to foam, about 10 minutes. Mix in 2 Tbsp. oil, then salt and 2 cups flour. Add another 2 cups flour, a cup at a time, mixing until incorporated and a shaggy dough forms. Turn out dough onto a lightly floured surface and knead until soft, smooth, and elastic, 10– 12 minutes. Place dough in a lightly oiled bowl and cover with plastic wrap. Chill 24 hours.