• Combine the bread flour, spelt flour, hot water, salt, and instant yeast in a large bowl.
• Stir just until the ingredients come together into a shaggy, rough dough. Don't worry about smoothing it out at this point.
• Cover the bowl and let the dough rest for 30 minutes. This brief rest allows the flour to fully hydrate and makes the dough easier to work with.
• Add the olive oil, honey, and fermented poolish to the bowl. Mix until the ingredients are combined, then knead the dough by hand right in the bowl for about 2 minutes, or until the dough comes together. Cover and let rest for another 30 minutes.
• Turn the dough onto a lightly floured work surface and knead for 5 minutes, until smooth and elastic. You can also use a stand mixer fitted with a dough hook. Cover and let the dough rest for 20–30 minutes.
• Knead the dough again for 5 minutes. Cover and let rest for another 20 minutes. These short kneading-and-resting cycles gradually develop the gluten, giving the crust good structure without overworking the dough.
• Divide the dough into 4 equal pieces. Use a dough scraper or a sharp kitchen knife to cut the dough.
• Shape each piece into a smooth, taut ball. Cover and let rest for 20 minutes. Shape the dough into pizzas, or cover and refrigerate for up to 3 days.

To Make a Pizza

• Preheat the oven to 500 degrees F.
• Stretch and press the pizza dough on a pizza pan, pizza stone, or baking sheet to make a large round with a slightly thicker edge.
• Spread with pizza sauce and add toppings. Sprinkle with cheese.
• Bake until golden brown and crispy, about 9 to 11 minutes. (Your baking time may vary, depending on the thickness of the crust.) Cool and cut with a pizza cutter or sharp knive.