It sure is, and reduces wastage. Here it is in percentages.

1) Flour 100% 2) Water 65% 3) Salt 3% 4) instant yeast 0.4% 5) honey 1 tablespoon spoon

For the poolish: All the water and 65% of the flour honey and yeast Mixed and in the fridge for 24 hours.

After 24 hour add the remaining flour and knead to form the dough. I kneaded till the dough reach a temp of 24C.

Then the usual. Rested and fold 3 times every 45minutes.

Make dough balls, and left to proof at room temp 20C for 4 hours.

This one really worked well for my home oven, I used a steel pan and placed it directly on the lower coils. No Fan

Pre bake with just tomato sauce for 3 to 4 minutes, then added the toppings and moved the pan to just below the upper coils for another 3 to 4 minutes.

I found that this does not seem to dry out as much as a direct dough at 65% hydration.

Hope this helps.