What is, and where do I find, Vital Wheat Gluten.....That's the only thing I have left out of your recipe.
I got it at Whole Foods.
edit: Oh, and basically it's a high-gluten flour that increases the protein content of the dough. Increasing the protein content is believed to increase the amount of crust browning and crispiness. In my experience, the vital wheat gluten does in fact make a difference in those respects.
That's good to know because I've found even All-Purpose is as good as Bread flour. I quit using gluten a ways back. but I still have lot's of it.
The trick with doing a poolish is making it a day or so before. Really it's like making a starter but it's much more than that. The poolish ferments out by the yeast eating most of the starch and leaving the gluten behind plus a bunch of really tasty by products such as alcohol. This then acts as the liquid basis for any batch of bread or pizza dough.
About 16 hours before baking I'll stir just enough flour into the water that's asked for in the recipe to make a thick liquid. Add yeast and stir.
Store overnight in plastic container with a snap on lid. Throw a kitchen towel over it. A warm place would be good. Really this should be easy for us brewers.
This poolish goes on top of the rest of the flour and is mixed in- usually at the three hour mark before baking.
Give it a try.