Start by making the poolish the night before. Mix by hand the flour, water, yeast and salt together. Cover with plastic wrap and leave at room temperature for 12-16 hours. Refer to the blog post on poolish if you are not clear on how to know poolish is ready or what it's used for.
The following day, put 1.33kg of poolish in your mixing bowl and then add the 235g of water.
Add the remaining ingredients and roughly mix everything together by hand until there are no bits of dry flour at the bottom and sides of the bowl.
Use the dough hook attachment and mix on dough speed (speed 2 on KitchenAid) for about 5 minutes and then scoop out the dough and turn it over in the bowl. This way the mix is more even.
Mix another 3-5 minutes (8-10 min total) or until you have a medium consistency dough with little gluten development. Cover in plastic wrap. Desired dough temperature 78F.
Bulk ferment for 90 min or more depending on gluten development. Do at least 2 folds, one every 30 minutes.
Measure out 4oz pieces of dough and roll into tight balls. Cover in moist towels to prevent drying. Let balls rest 15 minutes.
Flour the balls and use a rolling pin to roll out 1/8" thick discs. Flour the discs and place on baking pan.
Turn on oven to its hottest temperature (>500F).
Let rolled out discs proof covered in moist towels for 35 minutes at room temperature.
Bake for about 3:30 min then flip with a spatula and bake another 1 min. Set on cooling rack.