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Mix the 300ml water, 300g 00 flour, 5g dry yeast, and 5g honey and leave at room temperature for 1 hour, then store in the fridge.
Add the entire fermented mixture to 700ml water, 1250g 00 flour, and 40g salt.
If making pizza immediately: Let the dough rest in a warm area for a couple of hours.
If making pizza later: Let it rest at room temperature for 2 hours, then store it in the fridge.
When ready to use, take the dough out of the fridge and let it rise in a warm area. To speed up the process, divide the dough into small balls before shaping and baking your pizzas!