Mix all together in a bowl (use a whisk or your hand)

Cover with plastic film but make a couple of holes with a knife

Put in refrigerator for 24hours max 48hours else it will overproof and become acid.

Put the water in a standing mixer bowl, add the poolish

With your hands, break the poolish with the water, water will start to get milky

Add salt

Mix with hand again

Put the bowl on the stand mixer

Add flour little by little

Mix and knead for 8-10 mins, note that it will be very dry at first but after a couple of minutes it will be all absorbed. When done, the dough should be slightly sticky. If too sticky, add flour and mix a few more mins

Make balls, ~260gr each

Should make 3 and have a little leftover

Put the balls in a pan, cover them with olive oil so they don’t stick to the film

Cover with film the pan tight, so no air gets in

Let sit 2 hours if hot, 3 hour is temperature is cooler

Dump ball in flour and put on a floured surface

To stretch the dough, first gently start from the center and press it down, from there keep on pressing the dough gently toward the edge( this sends the air towards it) , don’t stretch the pizza yet, Just press it down. Leave an untouched edge.

Then with your right hand, keep pressing the right side of the dough

With your left hand, stretch the dough

Rotate dough, and repeat until you have a ~12? pizza

I like the stretch & pull method

**after it’s almost the right size, remove all excess flour from the work surface then continue stretching until you reach the right size. Excessive flour will obviously taste bad once cooked