800 gr of Poolish
100 ml (1/3 cup) of water
350 gr (2 3/4 cups) of High Temp 00 flour
22 gr of Sea Salt
20 gr (1 1/2 tbsp) of olive oil (use for ovens)

Madia or large mixing bowl
Mixer with dough hook (optional)
Counter or board to work dough on
Plastic dough scraper
Metal dough scraper
Plastic wrap
Portable surface
Proofing box
Paper towels
2 kitchen timers

Let Poolish sit at room temp for 1 hour
Add water and olive oil (if needed) to dough box
Add poolish to water
Melt poolish in water 2-3 minutes
Add Salt and melt for a few more minutes
Slowly add flour (little by litte)
Mix for 15 minutes
Place dough on counter to work dough
Integrate flour in dough 15 minutes
Dough should be smooth
Let rest for 10 minutes
Cover with plastic and let rest 15 minutes
Create Ball- push and pull towards you (do not break surface)
Add to portable surface, cover and let rest at room temp for 1 hour
Make dough balls
(12 in- 260-280 gr, 10 in- 190-210 gr, thin crust 100-120 gr )
Place in proofing box and let rest for 2hrs at room temp