300ml water
5g honey
5g yeast
500g 00 flour
Let rest for an hour
Then put in fridge for 16-24 hours.
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Next day:
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Wait 30 minutes to bring poolish back to room temperature
Add 400ml. water
25g salt
700g 00 flour
– knead until smooth
10g olive oil
– knead for 10 minutes
Cover for 15-20 minutes
– knead a little
-put in closed covered bowl
– put in fridge for 16-24 hours
Rest for 30 minutes – 1 hour
Make dough balls at about 200g
Cover again for 2 hours (1hr if warm out)