Make the Poolish (a day ahead)This is your natural yeast base. It’s what gives this dough its life. In a bowl, mix: 300 g flour, 300 ml water, 5 g dry yeast, 5 g honey, Stir with a spoon until combined. Cover loosely and let it sit at room temperature for 1 hour. Transfer to the fridge and let ferment for 16 to 24 hours.

Make the Final DoughNow it’s time to finish the dough using your fully fermented Poolish. Calculate Flour Needs: 145 g of flour for every 100 ml of water, With 300 ml of water in the Poolish: 145 × 3 = 435 g, Subtract the 300 g of flour already in the Poolish → You need 135 g more flour. In a large bowl, combine: The full batch of Poolish, 15 g salt, 135 g additional flour. Mix everything for about 1 minute until the dough starts to come together.

Knead and RestTransfer the dough to a clean countertop. Knead for 5–10 minutes until smooth and elastic. Drizzle a bit of olive oil into a bowl, place the dough inside, and cover. Let it rest for 10 minutes.

Bulk FermentationAfter resting, form the dough into a smooth ball. Place in a clean, lightly oiled container and cover with plastic wrap. Let it rise for about 1 hour at room temperature, or until doubled in size.

Portion and Final RestDivide the dough into three equal balls. Coat each lightly with olive oil and cover. Let them rest for 30 minutes at room temperature before shaping.

Stretch, Top & BakeDust your counter with semolina flour. Stretch each ball gently into a 12-inch round. Top simply-just tomato sauce if you want to test the crust!Bake at the highest heat your oven allows (ideally 500°F/260°C) on a pizza stone or steel. Cook for 2 to 3 minutes, or until puffed and golden.