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Prepare Dough Base
Combine water, yeast, honey, and 10% of the flour. Mix until lumps are small.
Cover and rest 25 minutes.
Add remaining flour and olive oil. Mix.
Add salt.
Knead 25 minutes.
Shape into a ball. Rest 5 minutes.
Coat with olive oil. Cover.
Rest at room temperature 2-3 hours.
Refrigerate 24 hours.
Ball and Ferment
Form 280g balls. Place in boxes. Refrigerate 48 hours.
Remove from refrigerator 1 hour before baking.