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ak-
It's nothing fancy just the pizzapp quantities using an overnight poolish mix.
I follow the apps quantities based on 64% hydration, 3% salt and 50% poolish.
I think the quality of the four makes a big difference (caputo super nuvola) and making sure you stretch and fold after mixing your dough and then getting good tension on your dough balls when you ball up.
Saffronspokes
Cheers, they turned out well. Always feel a bit out of practice when I've not made them for a while. At least the dough recipe is always pretty reliable.