That looks like a good one and the toppings sound like a good combo.
What do you for cheese? Shred your own or buy pre-shredded?
I have made Vito's poolish dough a few times. It may be the only pizza dough I have made. But I don't make it very often.
I get a shredded 50/50 of Grande Mozzarella and Provolone.
Most shredded cheese has an ant-caking agent in them and is why many shred their own.
As far as I know, Grande doesn't add it.
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Nice and airy, have kind of given up on that unless I can get an oven that will get 900°!
Mine haven't been like that.
I think with the poolish I'm adding a little more yeast for same size dough ball and I think that is what opened up the crumb.
Originally 394g ball had .65g of yeast. Modified with poolish, it is 1.14g of yeast.
I would have to go back to my original recipe and up it to 1.14g to confirm that it is why the more open crumb.