Instructions:

• Mix Poolish – Mix the poolish by combining the poolish ingredients until completely incorporated. Cover and leave at room temperature (70-75℉/21-24℃ )  for 16 hours overnight until it doubles in size and has bubbles on the surface.
• Incorporate – Combine the ingredients for the final dough by adding the water, flour, salt, and poolish to the mixing bowl and mix on speed 1 for 3 minutes or until incorporated.
• Autolyse – Allow the dough to sit in the mixing bowl for 20 minutes, undisturbed. At the end of the 20 minutes add salt to the dough.
• Mix –  Mix at 1 speed for 2 minutes. Increase the speed to 2 and mix for 3 minutes. Increase the speed to 3 and mix for another 2 minutes. The desired texture of the dough will be less than smooth. Gluten development will be completed during the stretch and fold process.  The desired temperature of the dough at the end of the mix is 78-80℉/24-27℃.
• Bulk Fermentation –  After mixing, transfer the dough to an oiled container. Cover the container and let the dough sit at room temperature (70-75℉/21-24℃ ). Bulk ferment for an hour and a half, perform two sets of stretch and folds 30 minutes apart during the first hour. Rest for 30 minutes before dividing and shaping.
• Divide and Shape – After the bulk fermentation is complete, divide the dough into 3x 275 g – 280 g portions. Shape the dough balls, transfer them to an oiled dough box and place in a warm area of the house (70-74℉/21-23℃ ).
• Proof – Let the dough balls proof at room temperature (70-74℉/21-23℃ ) for 5-6 hours.
• Bake – After proofing is complete, the dough balls are ready to stretch, top, and bake. To bake, preheat a baking stone or steel in the oven at 550℉ (288℃).  Once preheated, slide the pizza directly on the steel or stone and bake 12-14 minutes or until the crust is golden brown.