Start the poolish anywhere from 8-10pm. Combine in a 2L glass container:
300g pizza flour
300g filtered water, warmed to 40C
Mix well by hand. Cover and let sit on counter for 10 hours.
Around 6-8am is good for this step. Add 330g pizza flour, 14g kosher salt, and 70g water to the poolish. Mix a little, let sit for 10-60 minutes, then knead for 10 minutes.
For 12" pizzas, divide the dough into 5 balls, around 200g each. Dust with flour and put into covered containers for another 10 hours at room temperature.