Pizza On the ooni - From Poolish to Pie!

What could be better than Neapolitan style pizza? Birthday Neapolitan pizza! I received a request from my son for pizza for his birthday dinner. That means it's time to cook! Or, bake? Not sure. Whatever. We're making pizza. And, to do this, we need to start with making poolish.
Here's some background on poolish:
https://challengerbreadware.com/bread-techniques/how-to-make-a-poolish/

I'm following the process outlined by Vito Ioacopelli that was featured on Pro Home Cooks channel:
https://prohomecooks.com/blogs/all/a-master-class-in-neapolitan-pizza-making-full-breakdown

Poolish:
200 g "00" flour (I used Antimo Caputo 00 flour that I ordered from Amazon)
200 g warm water
5 g yeast

Mix the warm water with yeast until fully combined.
Mix in yeast/water into the flour to fully combine.
Let sit on the counter for ~ 15 minutes, uncovered.
After waiting 15 minutes, cover and let sit on the counter for ~ an hour.
After waiting an hour, place the covered container in the fridge for 12 - 24 hours.

Dough:
300 g bread flour
300 g warm water
20 g salt

then 200 g "00" flour
poolish from the day before

Dissolve salt in warm water.
Add 300 g bread flour and mix until flour is fully combined with the water.
Add poolish to the mix and incorporate.
Add 200 g of "00" flour and mix thoroughly.
Once the flour is fully incorporated, turn mix onto clean counter.
Mix and kneed the dough for several minutes until all the flour is incorporated and there are no more lumps.
Mound the dough on the counter and use a small amount of olive oil to pat the outside of the dough with oil.
Cover for ~ 15 minutes to let the dough rest and autolyze the flour.
https://www.theperfectloaf.com/guides/how-to-autolyse/

After resting, the dough will look more glossy.
You're almost done!

Lift and pull the dough while turning to continue to mix. This process goes quickly...just a couple minutes. You'll see and feel the dough change texture. It will look more smooth and feel a bit more relaxed. At this point, make dough balls and place in a lightly oiled proofing box. Cover and let rest at room temperature for a couple hours (if using right away) or place in the refrigerator for up to 3 days.
NOTE: placing dough in refrigerator slows down but does not stop the fermentation process. The flavor will continue to develop over time.

On the day you wish to make pizza, take the dough out of the fridge ~ 2 - 3 hours before you're ready to bake. You want the dough to be warm and the yeast to come back to full force.

Select a dough ball, stretch it out onto your peel (that you dropped some semolina onto prior to loading your dough!) and top with your favorite toppings!

The pie we made for this video was a white pie:
Smoked garlic oil as a base with fresh ricotta and fresh mozzarella. After cooking, we finished with some fresh basil and some salt.

That is IT! And it was delicious!