In a bowl, mix: 300g water, 5g honey, 6g fresh yeast (or 5g dry yeast), Stir to dissolve, then add 300g of “00” flour. Mix until smooth, cover, and let rest 1 hour at room temperature, then refrigerate for 16–24 hours. This is where flavor begins.

Remove poolish from fridge and let it sit 30 minutes at room temperature. Then: Add 400g water to the poolish and mix to loosen it. Add 700g flour and 25g salt – mix everything together by hand or in a dough mixer. Add 10g olive oil last and knead until smooth (10–15 mins by hand or 8–10 mins in mixer). Shape into a ball and rest for 15–20 minutes.

After resting, fold the dough a few times to strengthen it. Lightly oil a container or bowl, place the dough inside, and cover tightly. Refrigerate for another 16–24 hours for cold fermentation.

Take dough out of the fridge, let sit 30–60 minutes. Divide into 250g portions for 12-inch pizzas. Form each into a tight ball – close the seam and place seam-side down in a floured dough tray or container. Let rise at room temperature for 1–2 hours, until fully proofed and airy.

Preheat your oven to the max (with stone inside) for 1 hour. Use semolina flour to help stretch the dough – gently press, stretch, and shape into a pizza base. Add sauce, cheese, toppings – whatever you love. Bake for 7–10 minutes until bubbly, golden, and crisp!