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Mix the poolish and allow to ferment overnight somewhere warm, between 60-80 degrees Fahrenheit.
Mix the poolish and the dough's ingredients together in a large bowl using a butter knife. Rest the dough 30 minutes.
Slap and fold the dough on a tabletop using damp hands. Allow it to rest 30 minutes.
Take the dough onto the tabletop again and round the dough out. Allow to ferment for 1 hour.
Divide the dough into three 273 gram balls for Neapolitan sized pizzas. Allow to rise for 1-2 hours depending on room temperature (60-80 degrees Fahrenheit). They should double in size. You can also place the dough into the refrigerator after the first 30 minutes of fermenting. The dough will last up to 48 hours.
Bake and enjoy!