Add the instant yeast and warm water to a bowl. Stir to combine. Let sit for 10 minutes.
In the bowl of a stand mixer, add the flour. Using a dough hook attachment with the speed on low, slowly stream in the ice water and then the yeast mixture. Add the salt and olive oil. Mix on low speed until the dough begins to pull away from the sides of the bowl and forms a dough.
Continue to mix for 5 more minutes. Transfer the dough to a clean surface. Form the dough into a ball (using a little more flour if needed) and place it in a bowl that’s been coated with a bit of olive oil. Cover with a damp cloth and let sit in a warm place for 1 ½ hours, or until the dough has doubled in size.
Transfer the dough back onto a lightly floured surface and cut the dough into 4 equal pieces. Round the pieces into tight balls and wrap each dough ball in plastic wrap. Chill in the fridge overnight (or up to 3 days).
When you’re ready to make pizza, let the dough balls sit out at room temperature for about 30 minutes, or until soft enough to stretch.