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It is not especially a problem of flour, it is necessary to follow the procedure well and the most important is to make work the dough a good 6 minutes before adding the additional water. And once again patience

@@pizzapanepassione these the steps I'm following for 1 kilo flour , 60% water hydration 1-make 300 gr polish and put it on refrigerator for 12 hours 2-next day I mix the polish with the rest of the water and 700gr of flour, and add salt and mix them for 15 min in mixer 3-I let the full dough for bulk fermentation for 4 hours 4- then take the dough to refrigerator for 24 hours and use it the next day to make pizza balls and cock them

@@stargare1999 Which flour do you use? The type of flour? The poolish for me 12 hours in the refrigerator is not much, it needs at least 20 to 24 hours. Try the same recipe but with the poolish at room temperature for 16 to 18 hours. To know if the poolish is ready to be used, it should have small bubbles and especially the center which starts to collapse But here in this video it is yet another procedure. So I invite you to watch the other video. And reproduce the same thing, I'm sure you will succeed.

@@pizzapanepassione is white flour for all purposes 7gr protein per 100gr, I can't get the double 00 flour in my area, I will try the polish at room temperature, usually the polish I make has a very dens spider web like from inside and small bubbles on the surface

@@stargare1999 I would make a video on poolish The flour for a poolish must contain 12gr of protein