Prepare the Poolish

• In a large bowl, mix flour, water, yeast, and salt until the mixture is homogeneous and free of lumps. Knead the dough with your hands or a spatula until it has a slightly sticky consistency.
• Cover the bowl with a clean cloth or plastic wrap and let the mixture rest at room temperature for a minimum of 45 minutes, or until you see many bubbles on the surface, indicating that it has fermented properly.
• In another bowl, add the remaining ingredients (flour and water) and mix them together. Knead the dough by hand or with a stand mixer for 5 minutes, until it is well integrated and slightly elastic.
• Add the poolish mixture to the bowl with the other ingredients and continue kneading for another 5 minutes, until the dough is smooth and homogeneous.
• Transfer the dough to a clean, floured work surface. Using your hands, stretch and fold the dough for a minimum of 20 minutes. If you are using a stand mixer, use the dough hook on medium speed for 6 to 8 minutes, until the dough pulls away from the sides of the bowl. If the dough is too sticky, add a small amount of flour until it releases, and if it is too dry, add a teaspoon of water. The dough should be fine, soft, and elastic.
• Lightly flour the work surface and place the dough on it with the help of a wet spatula and floured hands. Form a ball with the dough. If you want to make two pizzas, divide the dough into two equal portions and shape each into a ball.
• Lightly coat each ball of dough with olive oil and let them rise in a warm place, covered with a cloth, for 1.5 to 2 hours, or until they have doubled in size.
• Meanwhile, prepare the filling: chop all the ingredients (such as meat, vegetables, cheese) into small pieces and place them in a bowl. Add the beaten eggs, season with salt and pepper to taste, and stir well to combine everything. Set aside for later.
• Once the dough has risen, lightly flour the work surface and your hands, and turn the dough onto it. Roll it out with a rolling pin or with your hands, shaping it into an oval and achieving a thickness of about 1 cm.
• Preheat the oven for about 45 minutes before baking the pizza. Adjust the temperature to the highest setting your oven allows (generally between 250ºC and 300ºC). If you have a pizza stone, place it in the oven to heat. If you don’t have a stone, place a baking tray inside to warm it up. Prepare a pizza peel or a flat baking sheet to transfer the pizza.
• Sprinkle a layer of SEMOLINA (semolina flour) onto the oven peel or the back of a flat tray. Place the stretched dough on top. Add the filling ingredients to the center of the dough, avoiding the edges.
• Slightly moisten the edges of the dough with water, and fold them over themselves, pressing to seal. Make a ridge along the edges for shape and texture.
• Place the pizza in the oven, in a middle position, and bake at the highest possible temperature. Ensure that the oven is very hot before introducing the pizza.
• If you are in Barcelona, set the oven to 270ºC and leave the pizza in the oven for 10 minutes, or until it is well-golden and cooked to your liking.
• When removing the pizza from the oven, place it on a cooling rack for 5 minutes to allow it to cool slightly and to prevent the base from becoming soggy.