Pizza a canotto con la tecnica del poolish

First mix: 2 kg flour W360 or W340 type. mixed with 2 liters of water and 10grams of fresh yeast (if you use dry make sure you use half) mix and place in fridge (4 celcius or 40 Farenheit) for 16 hours. second mix: mix slowly in mixer, add 1kg of weaker flour W240. until new flour is absorbed. then add 20 grams of sea salt for each kg of flour (60 grams total). now start faster speed for 5 minutes. (he added an extra 100 grams of water due that he felt the mix was still dry) take mix out, place in bin. cover in plastic wrap (punch a few holes) and put in fridge for 4 hours. balls stage: take mix out, make balls of 250 grams. place in covered bin at room temperature for just 2 hours. and DONE prego ragazzi! ;)