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For the Poolish: In a mixing bowl, combine flour, yeast, and 69 grams water. Cover and let sit overnight at room temperature.
For the Levain: In a mixing bowl, combine starter, flour and 60 grams water. Cover and let sit 5 hours at room temperature.
For the Dough: In the bowl of a stand mixer fitted with a dough hook attachment, add flours and 552 grams water. Mix until a shaggy dough is achieved. Let sit 20 minutes at room temperature.
Add Levain and 140 grams Poolish. Mix until just combined. Add salt and mix additional 2 minutes.
Transfer dough to a bowl and let sit 2 hours at room temperature.
Transfer to a lightly floured work surface. Portion into 270-gram balls. Transfer to an airtight container and let sit 2 hours at room temperature. Refrigerate 36 hours.
To Assemble and Serve: Heat oven to 800°F. Place 1 Dough ball on a lightly floured work surface. Let sit 20 minutes.
Once rested, shape into an 11-inch circle. Evenly top with cheese and tomatoes. Garnish with basil.
Finish with a drizzle of olive oil and a sprinkle of salt. Bake 2 minutes, or until desired doneness. Top with grated cheese.