THE PERFECT PIZZA DOUGH by Vito Iacopelli

POOLISH: Mix together all ingredients Cover and set at room temperature for 1-hour After rest place overnight in fridge DOUGH: Together with water in a large bowl, add the Poolish, 1/2 flour and all of the salt Mix well, add remaining flour to bowl and mix all well---dough will be sticky but together. Hand knead for 5-10 mins; cover with bowl and let rest for 15-mins. Remove bowl and keeping top on top always, using bench scraper work dough with hands kinda like a big ball, with fingers underneath lifting dough off board, repeat. Coat a little olive oil in mixing bowl then gently place dough in bowl; allow to rest/rise for 1-hour with cover. Remove dough onto work board; coat your hands with olive oil and pat on top of the dough. Make 3 equal cuts across the dough. Take one end and shape ball with one hand, cut dough with other. This method makes nice round balls. Coat a sheet pan with Semolina flour and place dough balls about 2-3 fingers apart; little oil on top dough balls and cover with plastic wrap. Rest at room temp for 2-hours.