Neapolitan-style pizza

Step 1: Make poolish by mixing 200 grams of water with the honey and yeast in a closable container

Step 2: Add 200 grams of flour, and mix until smooth

Step 3: Let it sit without a lid for 15 minutes

Step 4: Put a lid on the container with the poolish, and let it sit for an hour at room temperature

Step 5: Put the container in the fridge for 18-24 hours

Step 6: Take the poolish out of the fridge, and let it sit for an hour at room temperature

Step 7: Mix the salt with 300 grams of water until it is dissolved, and set aside

Step 8: Put the poolish into a large bowl, and add the manitoba flour

Step 9: Add the rest of the type 00 flour while mixing the dough

Step 10: Slowly add the water while the dough is being mixed

Step 11: After mixing, put the dough on the counter, and stretch it a bit

Step 12: Slam the dough down on the counter a few times. It should feel more firm after this

Step 13: Put some olive oil on top of the dough, and let it sit for 15 minutes

Step 14: Shape the dough into a large ball, and cover it with a damp cloth

Step 15: Let it sit for an hour

Step 16: Take off the cloth, and shape the dough into five equally sized balls

Step 17: Place the dough balls in a container or clean oven rack, and cover with plastic foil

Step 18: Let them proof for 1-2 more hours. In the meantime, heat up the pizza oven to maximum heat

Step 19: Take one dough ball, and shape it into a pizza by stretching it properly. Do not use a rolling pin

Step 20: Put on tomato sauce, mozzarella, and any other toppings

Step 21: Cook for 1-3 minutes (depending on pizza oven model). Turn the pizza around 1-3 times during cooking

Step 22: Take the pizza out of the oven, and serve it while it's hot