300g + 700g water

5g yeast

5g honey

300g + 1100g AP flour

30g salt

For the poolish, mix 300g water, yeast, honey, 300g AP flour

looking for a barely doughy, mostly porridge consistency.

cover, sit for 1 hour at room temperature, then 16-24 hours in the fridge.

for the rest of the dough, poolish in mixer, add cold water minus 1 cup, start mixing on low until incorporated

add flour, mix it up

add all salt

timer, 20 minutes - that’s your upper limit.

dough should be fully 1 piece.

turn mixer up to medium

add the water, little by little, to the top of the dough.

once it’s all in, mixer to low, finish 20 minutes.

Oil your work surface. when extracting dough, use your hands to cut, rather than pulling and stretching. oil your hands.

Kamicha fold - like a tshirt, until it’s like a sphere.

olive oil on top. This side up, forever.

cover, wait 15 minutes.

cut into 280g balls - ideally with that paint-scraper looking thing, but remember what vito says - “cut… and in!” cut straight down, push in.

cover, rest 1-2 hours at room temperature. (double in size)

flourify, extract a ball.

press apart, stretch as necessary.

top as desired, see vito’s sauce recipe

750 degrees, you’re going to manually turn it, for like 10 seconds.