This is where I have started.

So I mixed up a poolish last night to get the process started. I used poolish style doughs for the first 3-4 years of my pizza making...... I do not know why I steered away from this process. In honesty I do not have a good reason for doing so, and the flavor from a poolish based dough, in my opinion, is always superior to a dough without this step.

I am going to give the pizza a try tonight to see how I did.

Here is the formula I am going to start with for my attempts:

Poolish:

315g Flour

315g warm (85 degrees) water

1/8 tsp yeast

66 degree rise for 18 hrs

Secondary Mix:

705g flour

307 g water

20 g salt (2%)

15g Veg. Oil (1.5%)

10 g sugar (1%)

1/4 tsp yeast ADY

Mixing Process:

Pour Poolish into standard Kitchen Aid with C hook

Dissolve yeast completely into warm water, 85% degrees F, and pour yeast mixture into the poolish.

Mix on 1 until poolish and water are completely incorporated with each other

Add oil to poolish/yeast mix, and mix for 1 minute on lowest setting

Mix salt, flour, and sugar to fully incorporate the dry ingredients.

Add 75% of the dry ingredients to the poolish solution

Mix on 1 for 2 minutes, and then move to 2 for 2 minutes

Incorporate the remaining 25% of flour into the dough

Mix on 2 for 6 minutes

Total Dough:

1020g flour (100)

622g water (61%)

20 g salt (2%)

15g Veg. Oil (1.5%)

10 g sugar (1%)

3/8 tsp yeast

Bulk fermentation:

Move Dough to counter, or cutting board

Cover and let rest 10 minutes

Complete 2 stretch and folds (opposing directions)

Let rest 45 minutes

Complete 2 stretch and folds (opposing directions)

Let rest 4 hrs

Ball out bulk dough

Fermentation of 4 hrs

I ball out the dough to 400gs for a 16 inch pizza. The thickness factor works out to .07. (I think my math is not all that great) This should end in having very litte extra dough with this recipe.

I'll be backing these tonight. I will post pictures when I complete them.

I am going to bake these indoors on my steel. I would try half steel/ half BS, but its currently snowing and this I am sure would lead to lots of flames and not many pizzas hitting the stone in tack.