Pizza Doug (Poolish) - Vito Iacopelli Next Level Double Ferment Pizza Dough

Makes 6 pizzas. Recipe takes 3 days, so for an evening dinner two days later follow this timeline:8:30pm (Day 1): Make Poolish and leave at room temperature, then wait 1 hour9:30pm (Day 1): Place Poolish in refrigerator, then wait 16-24 hours5:30pm (Day 2): Make the pizza dough and place in refrigerator, then wait 16-24 hours1:30pm (Day 3): Take dough out of refrigerator, then wait 1-2 hours3pm (Day 3): Make dough balls, then wait 2-4 hours6pm (Day 3): Make pizza!For the Poolish:Mix 300g water, 300g flour, 5g yeast, and 5g honey.Keep 1 hour at room temperature to activate the leavened.Place in the fridge 16-24 hours.For the Dough:Add 400g water, 700g flour, 30g salt, and 10g olive oil.Mix everything then put into a bowl close.Place in the fridge for 16 to 24 hours.Make the Dough BallsTake the dough you made out of the fridge and wait 1-2 hours at room temperature.Make into ballsLet rest for 2-4 hours at room temperature (it my vary depending on temperature usually 2 hours at 25c.)