Make the poolish: Mix 75g bread flour, 75g water, and 1g yeast. Cover and ferment at room temp for 12–16 hours or overnight.

Mix the dough: Combine poolish with 260g water, then mix in 475g bread flour until shaggy. Let rest (autolyse) for 10–15 minutes.

Add remaining ingredients: Mix in 1g yeast, wait 1 minute, then add 16g salt and 7g sugar. Knead until smooth (about 5 minutes).

Bulk ferment: Let dough rise, covered, at room temperature for 3–6 hours until doubled.

Portion and cold proof: Deflate and divide into 300g dough balls. Tuck and seal, then place in oiled containers and refrigerate 1–3 days.

Bring to room temp: Remove dough from fridge 3–4 hours before baking.

Make the sauce: Blend tomatoes, salt, and oregano. Keep it simple and raw.

Stretch the dough: Use semolina/bread flour blend to dust. Press and spin dough into a thin round. Transfer to wooden peel.

Assemble and bake: Add sauce, sliced mozzarella, more sauce streaks, grated parm, oregano. Bake on preheated pizza steel at 550°F for several minutes, rotating as needed.

Broil and finish: Add optional basil and olive oil, then finish under broiler for char. Cool on wire rack before slicing and serving.