In a bowl, combine 300 ml of water, 5 grams of honey, and 6 grams of fresh yeast. Mix until yeast is dissolved.

Add 300 grams of 00 flour to the mixture. Stir until well combined.

Cover the bowl and let it rest at room temperature for 1 hour. After 1 hour, refrigerate it for 16 to 24 hours.

Take the poolish out of the fridge and let it sit at room temperature for 30 minutes to 1 hour.

Take a large mixing bowl and combine the poolish with 400 ml of water. Mix well to integrate the poolish into the water.

Add 700 grams of 00 flour to the mixture. Stir until a rough dough forms.

Sprinkle 25 grams of sea salt over the dough and mix until incorporated.

Drizzle 10 grams of olive oil over the dough. Knead the dough in the bowl until it starts to come together.

Lightly flour the kneading surface and transfer the dough onto it. Knead the dough for 10-15 minutes to turn it smooth and elastic.

Form the dough into a ball and let it rest for 15-20 minutes.

Divide the dough into individual pizza portions, each weighing around 250 grams.

Shape each portion into a tight ball, ensuring there’s no air inside. Close the dough on the bottom to create a smooth surface.

Place the dough balls upside down in a dough box or a tray dusted with a bit of flour. Ensure there is no air inside the box.

Let the dough balls ferment at room temperature for 2 hours or until they have visibly expanded and are soft to the touch.

Preheat your oven, ideally with a pizza stone, to the highest temperature (around 500°F or 260°C) for at least 1 hour.

Stretch the dough gently on a semolina-dusted pizza peel.

Add your favorite pizza toppings.

Carefully slide the pizza onto the hot pizza stone in the oven.

Bake for about 8-10 minutes or until the crust is golden and crispy.

Take your pizza out of the oven and let it cool for a minute.

Slice it, savor the aroma, and enjoy your homemade pizza with the perfect balance of softness and crunchiness.