Not more flavoursome than the previous neopolitan, but a fine method for creating a great crust and handling the dough. Perhaps combining the best of both is worthwhile.
200g water luke warm
5g honey
5g yeast
200g 00 flour
Mix, leave at room temperature for 1 hour, then put in fridge for at least 12 hours, up to 24.
When ready to make the dough, mix 300g luke warm water with 20g of salt, set aside.
Add the poolish to a bowl. Add 300g if strong bread flour, 200g of 00 flour, mix, when incorporated mix in the water salt solution.
Use mixer until it comes together, or use hands.
Use mixer for 5 to 10 minutes until the dough is strong, or use slap and fold method to develop for 10 to 15 minutes.
Leave for 15 minutes to allow it to smooth.
Gently lift and maneuver the dough under itself a few times until it is a tighter ball.
Pat with olive oil. Cover. Leave for an hour.
Divide into at least 4 portions. Tighten into balls.
Pat with olive oil. Cover. Leave for an hour.
Drop each ball in flour (the first time flour should be used), push from the middle out, maintaining a rim for the crust. When roughly at size push down to separate the crust. You can increase the size by pulling out either side.
Sauce can be simple, crushed tomatoes, salt, oil, pepper, chopped basil perhaps.
Grate parmesan on the sauce.
Chop dry ish mozzarella into thick chunks, which allows you to add it from the start. Add plenty.
Rip basil, cover with olive oil to protect.
240c for about 12 minutes ish.