In a large mixing bowl, combine 600 grams of Manitoba flour and 400 grams of flour.

Make a well in the center of the flour mixture and pour in 600 grams of water.

Add the prepared Poolish to the well.

Gradually incorporate the flour into the water and poolish mixture. Stir until a shaggy dough forms.

Turn the dough out onto a floured surface and knead for about 10-15 minutes or until the dough becomes smooth and elastic.

Sprinkle 40 grams of salt over the dough and continue kneading until the salt is fully incorporated.

Place the dough back in the bowl, cover it with a damp cloth, and let it rest for 30 minutes.

Perform a series of folds every 30 minutes for the first 2 hours. This involves stretching the dough and folding it back onto itself.

After the folds, let the dough bulk ferment at room temperature for 6-8 hours or until it has doubled in size.

Divide the dough into desired portions.

Shape each portion into a ball and let them rest for an additional 30 minutes.

At this point, the dough can be used immediately or refrigerated for later use.

When ready to make pizza, roll out the dough, add your favorite toppings, and bake in a preheated pizza oven or conventional oven.

Enjoy your homemade Vito Iacopelli-style pizza!