Chicken Tikka Massala

Resolve the yeast in the lukewarm water, add the honey and flour and whisk it vigourisly.

Leave it in the fridge for around 12 - 24h, not longer. The yeast will develop acidity which you will taste.

In a large bowl or a standmixer bowl add all of the dry ingrediences, that be poolish and both types of flour

Dissolve the salt in the water.

Integrate the flour into the poolish while adding the water in a steady drizzle. Kneed in stretching motions until all water is incorperated. You should really work the gluten. This should take about 10 - 15minutes.
If you are using a standmixer start on low speed until all water is added. Increase to medium speed for 7 - 10 minutes. The dough should be wet and shaggy but without any lumps.

Dump the dough on a clean surface and slap & fold it. Stop before the dough starts to get too stretched and you see the gluten break.

Cover the top of the dough with a slim film of oil and let it sit for about 30 minutes.

Gently roll and pull the dough into a ball, don't break the gluten on the surface! The surface should be smooth and almost not sticky. If the gluten immediatly breaks, give it another 10 minutes to rest before continuing.

Cover the dough again with olive oil and either a damp towel or with an inverted bowl. Let it rest for 1h.

Cut the dough into 3 to 4 pieces, depending on the size of your (pizza) oven. Shape again into smaller tight balls with smooth surfaces. Dip the bottom on some flour (semolina woould be perfect) to keep it from sticking and place the balls on a baking tray. Cover with bakers linen/ cotton towel and let it rest for another 1- 2h.

Dust the balls with a lot of flour/ semolina. Pick them up with a spatula to keep the shape intact.

Starting in the middle, push down and move the air inside the dough into the sides which will be the crust. Continue while working your way around and stretching the dough out. You should end up with a mostly thin pizza but thick crust walls.

If you are using a oven and not a pizza oven, consider "prebaking" your pizza. Crank up your oven to max and let it stay max for at least 30 minutes, ideally with a pizza steel or stone. When everything is tempered, put your pizza in for a few minutes,

Starting in the middle, push down and move the air inside the dough into the sides which will be the crust. Continue while working your way around and stretching the dough out. You should end up with a mostly thin pizza but thick crust walls.