Making Pizza Dough from a Poolish

Pizza Dough for 2 Pizza Balls

Step 1: The Poolish

105 Grams of Water at 95 to 100 Degrees Farenheit
2.5 Grams of Active Year Yeast
2 Grams of Honey or Sugar
105 Grams of Bread Flour.

Put 2.5 active dry yeast in Water, and Honey.
Mix it up
Let it sit for about 12 minutes or until you see bubbles

Put cover on Poolish, and let it sit out in Room Temperature for 1 Hour.
Store Poolish in your Fridge for 16 to 24 Hours
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Step 2: The Pizza Dough
105 Grams of Water
9 Grams of Salt (Preferably Sea Salt)
195 Grams Bread Flour
The Poolish

Put salt in the Water, and Mix it so the Salt Fully Disolves
Pour The Salt Water into the Poolish and mix it
Add Flour a little bit at time into the Poolish & Water
Mix or If you have a Dough Mixer use that for about 10 minutes.
Put a damp towel over your Bowl or Tupperware for 12 minutes
Divide your Dough into a Half should be about 250 G each.
Form your balls.
Put Virgin oil on your hands before forming your pizza dough balls
After forming your Balls, put into tupper container with Lid on it For 1 Hour.
Put in Fridge if you plan on using the Dough for later.
You can also Freeze your Dough Balls. Use plastic wrap if you store it in your freezer.