Add all ingredients including the Poolish into mixing bowl and mix on low for 10 minutes then on high for 5 minutes or until dough is fully developed. Dough temperature should be in the range of 24-26 degrees Celsius.
Once dough is fully developed, perform a window test to ensure dough development is optimal.
Place dough in a floured or greased dough bin and bulk ferment for 3 hours at room temperature. You can also place the dough in the cooler or refrigerator and retard over night before processing the dough.
Once fermentation is complete, cut pieces of 260 grams and gently shape into an oval shape and place piece onto floured boards. Continue to do this until you've finished dividing all your dough.
Cover and let sit at room temperature for 45-60 minutes.
Preheat your pizza oven to 350 degrees Celsius / 662 Fahrenheit about 20 minutes prior to shaping the dough. If you don't have a pizza oven don't worry, set your current home oven to 235°C or 455°F and place a baking stone in the middle rack.
Place Semolina flour onto table, then put the dough piece on top of semolina flour and starting dimpling from the outer rim continue dimpling towards the center of the dough piece. Once completely flattened, sprinkle some olive oil or canola oil onto top of dough piece and bake place directly into pizza oven and bake for approximate 60 seconds.
If your using a conventional home oven, bake for 2-3 minutes.
Step 2 - Dimpling technique
Step 3- Dimpling
Step 4 -Dimpling complete
Step 5 - Baking