I wanted to try a yeast based dough for pizza. Vito Iacopelli has a slew of great info about pizza dough. Below is my scaled down version of his recipe. This process turns out absolutely amazing pizza dough and pita bread.

Poolish

Make the poolish the night before you want to bake:

Mix this up and let it sit covered on the counter for an hour, then put it into the fridge for 16(ish) hours. It will get gooey and bubbly and elastic by the time you use this poolish.

Dough

The day of the day you want to bake, mix up the following:

Mix all the dough ingredients up in a bowl... it should seem pretty stiff, but not dry. Let it sit for 15 minutes, then knead it well (5 minutes by hand) let sit for an hour then knead again. Let this rise for an hour or two and it's ready to be balled.

Divide this dough into 2 equal balls for pizza (4 balls for pita), pinch the bottoms and let them proof for at least 2 (preferably 4) hours. I do this on a sheet pan and loosely cover the dough balls with plastic film or a grocery store bag.