Note for bakers: The weights in this recipe can be represented as ratios for easily calculating required ingredients for large batches. The salt, yeast, water, are represented as percentages of the initial weight of the flour used.

The ratios are as follows:
Flour: 100%
Salt: 3%
Instant yeast: 0.5%
Water: 68%
Honey: 0.5%
Olive Oil: 1%

For example if you want 10 pizza's, multiply the 167g of flour per pizza by 10 (equals 1,667g, use 1/3 for poolish and 2/3 for dough). Then multiply 1,667g by 0.03 to find the required salt, 0.005 for the yeast, 0.68 for the water (43% of this water for poolish, 57% of water for dough), 0.05 for the honey, 0.01 for the olive oil.

First make the Poolish. Combine Poolish water, yeast, and honey in a large container (it will double in size later). Mix well. Add flour and mix together. Cover, rest at room temp for 1hr and then place in fridge for 20hrs (up to 40hrs)

Take the Poolish out of fridge and rest at room temp for 30-60min, then add water and mix well so the Poolish dissolves in the water. Mix in the salt. Mix in the Flour until combined.

Transfer to a stand mixer and mix on medium speed for about 2min until it is homogenous. Add the Olive Oil and continue mixing for about 5min, until the dough starts to look smooth.

Remove from bowl and form dough into a smooth ball using the "slap and fold" technique (or whatever technique you prefer to form a smooth ball that is not sticky on the outside). Put olive oil on your hands and lightly coat the surface of dough ball with oil. Transfer ball into a large bowl (it will double in size), cover and place in fridge for 18-24hrs.

Turn dough out onto lightly floured surface and divide into 280g even balls. Put a couple drops of olive oil on hands and lightly coat each ball with oil, then place into a covered proofing box (or covered quart-sized deli container or in a zipper-lock freezer bag). At this point you can leave them at room temp for 90-120min (depending on ambient temp) and when they've nearly doubled in size they are ready to cook. Or...

If you're cooking them later you can place proofing box in fridge for 1-2 days and then rest at room temp for 1-2hrs before cooking. If you want to freeze them, place balls in individual freezer bags and freeze them. Put frozen bags in fridge at least 10hrs before you want to cook them and then rest at room temp for 1-2hrs before cooking.