Dough
Poolish
This is basically super-charged yeast to be made ~ 24 hours before.
300g 00 Flour, 300 ml water room temperature, 5g dry yeast, 5g honey.
Mix it together, cover and leave at room temperature for 1 hour then in the fridge
Making the Dough
700 ml water, 40g sea salt, 1250 00 Flour
Add Poolish to water and mix well
Add half the flour and mix well
Add salt and mix
Add remaining flour and mix till together
Dump on table and work by hand until incorporated
Cover with bowel for 15 minutes
Olive oil on hands then lift from middle, spread, drop and repeat till a smooth ball
Olive oil in bowel and place dough ball in and cover for 20 minutes
Good time to place stone in oven and crank it to max
Divide ball into 3
3-4 rounds from each length
semolina, cover with plastic wrap for up to 2 hours