50% poolish Neapolitan-style pizza — amazing flavor, tough handling

Finally gave a 50% poolish a shot for my Neapolitan-style pizza (65% hydration, cooked in an Ooni Koda 16). Let the poolish sit at room temp for about 16 hours.

The flavor and texture were easily the best I’ve gotten — light, airy, great chew. But handling this dough was a nightmare. Super slack and sticky, even after two 30-minute bench rests and a solid kneading session. Shaping it without sticking was a challenge.

Topped it with hand-crushed San Marzano tomatoes, a sprinkle of sea salt, pepperoni, sliced onions, fresh mozzarella, and finished with a drizzle of Tuscan EVOO and pecorino romano cheese. Final result was totally worth the effort!