In a large bowl or tub, combine flour, water, and instant yeast. Mix well to form a sticky, shaggy dough.
Cover lightly and set in a warm location overnight.
The next morning, whisk together another portion of flour and kosher salt in a large bowl.
Pour the warm water gently around the edges of your poolish to release it, then add it to the bowl with the flour mixture.
Gently incorporate the dough using a folding motion to ensure all dry ingredients are combined.
Cover the bowl lightly again and let it sit in a warm spot for about 30 minutes.
After 30 minutes, you’ll need to perform two sets of folds within the first hour.
After each set of folds, cover the dough and let it rest for another 30 minutes.
Once the second set of folds is complete, drizzle about a tablespoon of olive oil around the edges of the dough.
Cover again and let the dough rise for about 5 to 6 hours.
Lightly flour your work surface and the top of the dough before turning it out onto the floured surface.
Use a bench scraper to divide the dough into four even pieces.
To shape, stretch the corners of each piece of dough, tucking them into the center.
At this point, you can either refrigerate or freeze the dough for later use.
When ready to bake, preheat a pizza stone in a 500-degree oven.
Stretch your dough into 9-inch rounds.
Add your favorite toppings before transferring to the hot pizza stone.
Bake for around 8 to 12 minutes, until the crust is golden brown and the cheese is bubbly.
Let the pizzas cool for a few minutes before slicing and serving.
