Poolish Starter

1. In a large Tupperware container with a lid, combine the water, yeast, honey, and flour. You can mix this by hand with a spoon. It will be a very wet loose dough.
2. Let mixture sit at room temperature for 1 hour, covered with lid.
3. Refrigerate covered mixture for 15-23 hours.

Main Dough

1. After 15-23 hours, remove poolish starter from fridge and bring up to room temperature for 30 minutes.
2. After 30 minutes, in a large mixing bowl or the bowl of a stand mixer, combine the poolish with the cold water and mix on low speed with a dough hook until combined.
3. Next, add the salt and mix until combined.
4. Then add about half the flour, mix and repeat for the second half of the flour.
5. Add the olive oil and mix one last time only until combined. Dough should be a little rough looking but pull away from the sides of the bowl.
6. Cover the dough and bulk rise for 1 hour.
7. After one hour, divide dough into six equal sized balls.
8. Place in a covered proofing box and rise one last time for 2-3 hours.
9. Using semolina on your work surface flatten out each dough ball with the palm of your hand. Then pick it up with your hands at ten and two like driving a car, and rotate the dough letting gravity do its thing and stretch the dough out. Do this until the dough is the right size and resembles a circle.
10. Top pizza and bake. For high heat pizza ovens, bake at 800 degrees for about 60-90 seconds. For normal indoor ovens, bake at 400 for 10-15 minutes or until crust is golden brown.