| 385.0 gram | water |
| 60.0 gram | flour, semolina, extra fine |
| 330.0 gram | Flour, all-purpose |
| 1.0 gram | Yeast, Instant |
| 15.0 gram | flour, semolina |
| 80.0 gram | Flour, all-purpose |
| 2.5 gram | Yeast, Instant |
| 12.0 gram | Salt, Flour |
| 24.0 gram | Oil, Olive, EVOO |
Mix the water, flours and yeast in a plastic dough bucket till well mixed. This can be done with a flat whisk.
Allow poolish to sit till ripe. This can be as quick as over night, or over 12 hours depending on environment.
Just before poolish is about to collapse, pour it into a dough box and add additional flours and yeast. Do NOT add the salt or oil yet. Mix till all the flour is wet.
Sprinkle the salt over the dough (I like to use very fine flour salt for this purpose) and add half of the oil.
Work in the oil, and then add the remaining oil and work in.
When all the oil is worked in, let the dough rest for 15 minutes, covered.
Turn the dough out onto a well floured work surface.
Fold the dough and return to the dough box for another 15 minutes rest.
Fold again, return to the box, and allow to raise for an hour.
Preshape the dough and allow to raise for another 40 minutes or so.
Stretch dough into a well greased pizza pan.
Top and bake at about 450 till browning on the bottom.
Should develop a very nice crumb