New York Style Pizza Dough (Vito Iacopelli #2 - Next Level)

-=Make Poolish 24 hours before=-
300ml water
300g 00 flour
5g dry yeast
5g honey

-=Next day=-

Dough:
300ml cold water
Poolish
3g dry yeast
30g sea salt
200g fine semolina
450g 00 flour
50g olive oil


In a Bowl add water, poolish and melt/mix the poolish in the water until it's somewhat disolved.
Add in yeast, lightly mix.
Add in salt, lightly mix.
Add semolina, lightly mix.
Add in 00 flour, lightly mix.

Dump on counter and knead with hands until blended.
Add in olive oil while mixing slowly, save a little until the end, you won't use all 50g.

Put it in a rough ball shape, put some olive oil on top to let it not get dry.
Cover and wait 30 minutes.

-=Second Rest=-
After 30 minutes form a better tight dough ball, (don't knead it again).
Cover with some more olive oil and put in a sealed bowl IN THE FRIDGE for 4 hours.  Cooling the dough will slow down the fermentation and make it more fragrant.

After 4 hours, transfer the dough ball on the counter.
Cut into 4 320g balls for 14" pizzas.
Form 4 tight dough balls.

-=Good time to freeze the rest=-

Put them all back in the dough box with a little olive oil on top and leave them room temperature for 1-2 hours.

After 1-2 hours you can make the pizza.
Put a dough ball on a small pile of half 00 flour, half semolina.  Flip to cover the other side.
Press into a shape, don't pull.  Can use a rolling pin to squeeze some air out.
Remove loose flour from counter and dough to a clean spot and build pizza.

Turn oven to 500F, bake pizza on a pizza screen or pan with holes to crisp the bottom.
Or
Preheat pizza stone oven for 1 hour at 500F to heat the stone.
Turn down heat and let the stone cook the pizza until cheese bubbles.