I thought I'd share my dough and see what people thought of it.
Poolish Starter for 16 hours:
200g KAAP flour
400g KAAP flour
200g KA Bread Flour
1/2 teaspoon IDY
90 Minute rise, then stretch, fold, separate into balls, and another 90 minutes. I thought it came out pretty good, but am always looking for suggestions.
Pictured is a Fig, Prosciutto, Arugula on a Margehrita.