Poolish Pizza

Mix flour and water in equal parts, sprinkle over a tiny bit of yeast, until just combined. Cover and let it sit outside for 18-24 hours, until it's a mutated bubbly mess.

Mix the rest of the dough ingredients and the poolish together, again just until combined. Cover and the whole procedure again. Wait and let a function of time and temperature turn your raw ingredients into a bubbly fermented glutenous lump of dough. Again 18-24 hours.

Now just collapse it, fold it over itself and either put it in a bag or whatever fits in your fridge and put it in the fridge and let it cold ferment for anywhere between 8 hours and 3 days.

2 hours before working with it, take it out and form into balls.