Poolish for Pizza

You get a very watery poolish when you go by volume and not by weight. Poolish is equal parts water and flour by weight and a little bit of yeast. Don't do what I did here.

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Here is my New York Pizza Dough 2.0 recipe: https://youtu.be/2ngdYHDX8as?sub_confirmation=1
Here is my all-purpose dough recipe: https://youtu.be/fVLHZx1AAgY?sub_confirmation=1
Here is my dough recipe: https://youtu.be/cY5YQoXKVKc?sub_confirmation=1
Make NY-Style Pizza with All-Purpose Flour: https://youtu.be/PrIEQxPdVP4?sub_confirmation=1
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