Once the wets are fully incorporated, mix dough on medium-high for 10 minutes or until the dough can easily pull away without tearing or being too soft
Grease the bowl with olive oil to ensure the dough doesn't stick to the bowl, then tightly cover with plastic wrap. Allow dough to rise in fridge overnight, or until the dough has doubled in size.
Flour a work surface and scrape dough from the bowl onto the surface. Divide dough into 4/5 even pieces about 260 grams a piece. Fold all sides of the dough balls into the middle and roll into taut balls. If dough is sticking at any point add more flour to your work surface to keep dough from sticking.
Add to a flour dusted proofing box (or rimmed baking sheet dusted with flour), cover, and let proof at room temperature for 30-45 minutes.
Poolish (10 steps)
Mix poolish and water first.
Add flour and mix until shaggy.
Rest 15 minutes.
Add salt, oil, and sugar.
Mix on stand mixer speed 2–3 for 5–7 minutes until smooth and slightly tacky.
Rest 20–30 minutes at room temp.
Divide into 3 dough balls (~380–400g each).
Lightly oil and refrigerate immediately for long cold ferment.
Remove from fridge 2–3 hours before baking.
Bake at 500–550°F on preheated steel or stone for 5–8 minutes.