Pour warm water into a large bowl, then sprinkle yeast over the top. Let stand for 5 minutes.

Stir in cold water and salt. Stir in flour, 1 cup at a time until incorporated.

Knead dough on a floured surface until smooth.

Divide in half and form into two tight dough balls. Coat with olive oil and refrigerate in a sealed container for at least 16 hours.

Remove dough from the refrigerator one hour prior to using.

Preheat the oven, with a pizza stone on the lowest rack, to 550°F (288°C). Lightly dust a pizza peel with flour.

Lightly dust one dough ball with flour and stretch gradually until about 14 inches in diameter. Place on the floured peel.

Lay mozzarella on the crust. Sprinkle oregano and pepper. Arrange crushed tomatoes randomly and drizzle olive oil over top.

Place the pizza onto the preheated stone in the oven and bake until the crust begins to brown.

Remove pizza from oven. Sprinkle basil leaves over the pizza, cut into wedges, and serve.