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Feed starter the night before and in the morning: combine 50g starter + 100g water + 100g flour, let sit at room temp until bubbly
Make poolish at the same time: mix 50g flour + 50g water + pinch of IDY, cover and let sit 8-10 hours at room temp until bubbly and doubled
Add all flours to bowl and pour in 525g water, mix on speed 1 until no dry flour remains
Autolyse for 40 minutes
Add starter and poolish, mix on speed 1 then slowly build to speed 2 as dough comes together
Add salt and remaining 15g water, then add sugar and olive oil
Mix on speed 2 for 4-6 minutes, then drop to low speed for the last minute until dough pulls clean and looks smooth and shiny
Target final dough temperature of 74°F
Lightly oil a container, add dough, and cold ferment for 48-72 hours
Five hours before baking, remove from fridge and divide into four 325g balls
Let balls rest at room temp until soft and airy
Bake on hot baking steel at 500°F or in pizza oven until charred and
crispy