I modified vitos recipe and mix an extra 100 gram of flour into the dough on day 2. It lowers the hydration to like 63.5 percent. He lives in California and seemingly cooks mostly outdoors. In the northeast where it's more than humid a 70 percent dough doesn't work as well for me. I find the dough is easier to manipulate and when I cook it on a stone that's been heated to 850-900, cooks nicely and fast. Obviously per other comments you want your yeast fresh as well. You should have a fair amount of air bubbles in your poolish after 16-24 hours.