(Make the poolish a day before the pizza dough)
Poolish
385 g Bread Flour
385 g water
.75 g instant yeast
Whisk polish together, cover loosely, and let sit for at least 8 hours. It will rise, so have it in a big bowl.
Final Dough
1750 g Bread Flour
962.5 gwater
7 g instant yeast
45.5 g salt
17.5 g cornmeal
61.25 g savory oil (like rosemary oil)
All of the poolish mixture
Knead in a mixer with a dough hook. Let rise for a couple hours. Punch down. Let sit for 10 minutes. Form into 230g dough balls. Let sit for another while as they rise.
Place pizza stone in oven and heat oven to 475. Roll out dough, add toppings and back until cheese is melting and edges of dough look cooked. Yum!
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