u/Luis85Luis

Ingredients
Poolish
59 g flour
59 g water
0.62 g dry yeast

Autolyse
521 g flour
324 g cold water
15.8 g salt
Olive oil for greasing
Mix the poolish in a separate container and leave for 3 hours at room temperature. Prepare the autolyse place 521 g flour and 324 g cold water in the mixing bowl. Refrigerate this dough for 3 hours.
Combine autolyse and poolish and add 15.8 g salt .
Shape into a large ball, grease a container with olive oil and rest for 30 min. Divide into 3 balls of about 330g each. Refrigerate for 48 hours. Remove from the refrigerator 2 hours before stretching. Final hydration: 65%

(I increased the pizza dough size from 270g to 330g and really liked the results )

Effeuno P134HA
Top 490 º C
Bottom 420 º C
Stone Temperature 450 º C
Bake 1 min 30

Ingredients
Poolish
59 g flour
59 g water
0.62 g dry yeast

Autolyse
521 g flour
324 g cold water
15.8 g salt
Olive oil for greasing
Mix the poolish in a separate container and leave for 3 hours at room temperature. Prepare the autolyse place 521 g flour and 324 g cold water in the mixing bowl. Refrigerate this dough for 3 hours.
Combine autolyse and poolish and add 15.8 g salt .
Shape into a large ball, grease a container with olive oil and rest for 30 min. Divide into 3 balls of about 330g each. Refrigerate for 48 hours. Remove from the refrigerator 2 hours before stretching. Final hydration: 65%

(I increased the pizza dough size from 270g to 330g and really liked the results. I usually share one pizza of that size with my partner.)

Effeuno P134HA
Top 490 º C
Bottom 420 º C
Stone Temperature 450 º C
Bake 1 min 30 - 2min