Poolish

300ml. water
300gr. flour
5gr. yeast
5gr honey

Mix everything
Keep 1 hour at room temperature to activate the yeast
Put it in the fridge 16 to 24 hours

Dough

400ml. water
700gr. Flour
30gr.salt
10gr. Olive oil

Let the poolish come up to room temp (30 mins)
Add water to poolish
Then mix with salt and flour, and work.
Add the oil last and work into a large ball.
Rest for 15 mins covered.
A little oil on your hands and on top, then work into smooth ball.
Put into a closed, oiled bowl and put it in the fridge for 16 to 24 hours

Balls

Take the dough you made out of the fridge and wait 1 hour if possible.
Empty the dough onto a floured surface, keeping the surface intact, face down.
Slice into logs, turn into balls, closing the bottoms.
Let balls rest for 2 hours at room temperature (it my vary depending on temperature usually 2 hours at 25c.)