New York style pizza dough

Preheat the oven to its highest setting, 550F or 290C, with a pizza steel on a rack at about the midpoint.

Combine the warm water, instant yeast, olive oil, sugar and poolish in a stand mixer.

Add the flour and salt and mix with the dough hook just until the dough comes together into a cohesive mass.

Turn out onto the counter and knead two to three minutes until it passes the tug test with no tearing or shearing.

Round into a tight ball, cover and rise 60 minutes, until risen by about 75 to 100 percent.

Divide into four equal pieces of about 300 grams and round them into balls.

Set on a sheet tray sprayed with pan spray or spread with olive oil, wrap with plastic wrap and cold ferment at least 24 hours, preferably 48.

Pull from the fridge about one hour before baking and let the dough come to room temperature.