REAL Pizza Dough (With "Poolish")

Ingredients

"POOLISH" - THIS IS YOUR DOUGH'S "STARTER"
200 grams water (1.75 cups)
5 grams honey (.75 tsp)
5 grams yeast (1.75 tsp)
200 grams all-purpose flour (1.75 cups)
PIZZA DOUGH
"Poolish" (as above)
300 grams of Manitoba flour or bread flour (2.5 cups)
200 grams of 00 or AP flour (1.5 cups)
300 grams of water (1.25 cups)
20 grams of salt (1.25 tsp)

Instructions

"POOLISH" INSTRUCTIONS:
Tare a glass bowl and measure the water, honey, and yeast.
Stir to dissolve.
Add flour.
Mix completely.
Let rest open for 15 minutes.
Cover (seal) and let rest at room temperature for 1 hour.
Place in refrigerator for 16-24 hours.
NB: if you want pizza the next evening for dinner, the best time to do this is between 1pm and 7pm.
DOUGH INSTRUCTIONS:
Take your "poolish" out of the fridge, allowing up to 4 hours before the cooking begins.
In a large bowl add your "poolish" and flour.
In a measuring cup add your water and salt, and thoroughly dissolve salt.
Integrate the flour into the polish, gradually adding the water.
Your dough will be wet and shaggy.
Dump your dough onto your counter and knead it to get it together.
Click * this video * to see how Vito does it: a href="https://youtu.be/OjsCEJ8CWlg?si=o3okpdTXgXRh-oZL&t=305
NOTE: if the dough is TOO wet or TOO dry compared what you see on the video, add flour or water
Once the dough is more cohesive, cover it with some olive oil and let it sit for 15 minutes.
Gently detach the dough from the counter and shape into a tight ball.
Cover with olive and a damp towel and let it sit for 1 hour.
Cut into 4 equal pieces.
Gently shape into 4 balls.
Place the dough balls onto a baking tray, keeping them at least four fingers apart.
Cover with plastic wrap and let sit for 1 – 2 hours.
Now, you are ready to make some pizza.

Notes

We have to credit Pro Home Cooks for this recipe - we're publishing it here because this is our personal recipe repository and we like to have our "rotation" all appearing here, along with some of our own photos, in our own way of describing the ingredients and method.
If you want to go to the original inspiration, here is the recipe:
https://prohomecooks.com/blogs/recipes/a-master-class-in-neapolitan-pizza-making-full-breakdown#connect-anchor

Here is the video:
https://www.youtube.com/watch?v=OjsCEJ8CWlg