In a bowl or tub, combine flour, water and yeast. Mix well to form a sticky, shaggy dough. Cover lightly and set in a warm location overnight. The poolish is ready when it hits its peak, about 10-12 hours after mixing. At this point it should be doubled in size and bubbly on top, with bubbles actively popping every few seconds.The next morning, whisk together flour and salt in a large bowl or 4 quart tub. Pour the warm water around the edges of your poolish to release it, then pour into bowl with flour. Incorporate the dough by swiping and folding, alternating with a pinching motion through the middle of the dough. Continue to repeat these motions until the dough comes together and no dry ingredients remain. Cover lightly and set in a warm location for 30 minutes.The dough will need two sets of folds within the first hour after mixing. To fold, cup your hand under the side of the dough, then lift the dough up and over itself to tuck it in on the other side. Rotate the bowl a quarter turn and repeat this fold three more times, until you’ve made 4 folds at 12, 3, 6 and 9 oclock. Cover and set aside for another 30 minutes, then repeat this set of folds again. After each set of folds you’ll notice the dough getting smoother and less shaggy.After the second set of folds, lightly drizzle a tablespoon or so of olive oil around the edges of the dough, then gently lift and flip the dough ball a few times until it and the bowl are lightly coated with oil. Cover again and set in a warm spot to rise.After about 5 or 6 hours, or when the dough is about 2 1/2 times the original size, it’s ready to shape.Lightly flour your work surface and the top of the dough, then turn dough out on the floured surface in one big blob. Use a bench scraper to cut the dough into 4 even pieces (about 275g each).To shape, stretch and fold the corners of the dough, tucking into the center. Flip the dough ball onto a clean, unfloured portion of your work surface. Cup your palms around the dough, with your pinkies touching the work surface, and lightly pull it towards you, taking care not to squish or deflate the dough. It should create some tension on the surface. Rotate the ball a quarter turn and pull it again. Repeat until you have a nice tight dough ball.At this point the dough can be refrigerated (place on a floured cookie sheet then cover with a large plastic bag or sheet), or frozen for later use (wrap loosely in plastic wrap then seal in a zip top bag).To bake, preheat a pizza stone in a 500 degree oven (or as hot as your oven will go). Let it preheat for a solid 45 minutes to be sure it is thoroughly heated before baking. Gently stretch your dough balls into 9-inch rounds (take care not to deflate the dough too much). Transfer to a pizza peel that has been liberally dusted with semolina flour, then add toppings as desired. Transfer to the preheated pizza stone and bake for about 8 to 12 minutes or until crust is golden brown and cheese is bubbly and spotted. Let cool for 5 to 10 minutes before slicing and serving.