add the water in the mixer
add the poolish, mix just a little bit first so it breaks up the poolish
add the 900 G of flour into the mix
add 30 g of salt
add 10 gr of instant dry yeast
start the mixer for 15 - 20 minutes
grease your fingers and the board with a little bit of oil
form this into a nice to round ball
cover this and wait 15 - 20 minutes
make them into a nice ball, fold them around keep the top side up
place them in the proofing box with a bit of fine simina flour
fire up your Kamado Joe barbecue
pizza stone is up and running at 330℃ - 626℉
add little bit of simina on the board so nothing sticks
start from the middle pressing outwards so you keep some air in the crust
stretch it into shape
add basic marinara sauce, crusted tomatoes, basil, salt & pepper
add 50% parmesan and a little bit of cubed fresh mozzarella
place the pizza in the middle, lower the lid and close it properly, bake for 2 - 3 minutes
ready to serve