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Place the poolish, flour, and 150 g of water into the mixer.
After about 5 minutes, add the salt and the remaining water.
Finish with the oil. Final dough temperature: 23°C.
Bulk fermentation for about 30 minutes.
Portioning: form dough balls weighing 180-190 g.
Proofing: refrigerate for 24 hours.
Stretch the dough balls and bake with a drizzle of oil, without toppings, at 320°C for 3 minutes.