Step 1

To make the poolish, start by measuring flour, water, honey, and active dry yeast. Then, in a bowl, combine flour and yeast. Mix well and set aside.

Step 2

Mix honey in the water and then pour into the dry ingredients. Combine everything well and make sure there is no dry flour left. Hydrate every bit of the flour.

Step 3

Clean the sides using a wet spatula. Cover the bowl with the cling wrap and let it ferment for 12-16 hours at room temperature. The ideal ambient room temperature poolish fermentation should be around 65-75 0F.

Step 4

After 12-16 hours, the poolish should be ready to be used for making the poolish dough

Step 5

Measure the ingredients and start by combining salt and flour.

Step 6

Now add the olive oil and rub the oil into the flour, until the flour becomes crumbly and forms a soft ball when pressed in a fist.

Step 7

Add the poolish followed by the water. Combine everything using your hands or the back of the spatula until no dry patch of flour is left behind.

Step 8

Cover and let the dough rest for 15 minutes.

Step 9

Then empty the dough mass onto a flour-dusted work surface. Knead using the palm of your hands. Stretch the dough away from you and then collect it back and press down in the center. Then again use the heels of your hands to push the dough outwards (away from you) to stretch it and extend the gluten stands. Then collect it back and repeat.

Step 10

Keep repeating until a smooth ball of dough is formed. There you have a poolish pizza dough! Now you can work with it just like any pizza dough.

Step 11

For making the poolish pizza, let the dough bulk-proof at room temperature until it doubles up in volume.

Step 12

Then remove it into a flour-dusted workstation. Divide the dough into four dough balls if making 4 small pizzas or one large round if making one large pizza.

Step 13

Now cover and let this dough ball rest for about half an hour on the workstation while keeping it covered.

Step 14

Stretch out the dough from a pizza. You can also use a rolling pin to roll out the dough.

Step 15

Now cover the rolled-out dough and let it proof for about 45 minutes to an hour. The dough will look fuller and have air pockets here and there.

Step 16

Press the center of the pizza using your finger to pop any air bubbles. You can also use a fork to run around the shaped pizza, leaving the edges.

Step 17

Now spread your favorite pizza sauce, add fresh basil leaves, add cheese, and top with your favorite toppings. I am using my favorite vegetable toppings.

Step 18

Preheat your pizza oven or the conventional oven to 4700 F and bake the poolish pizza dough for 7-8 minutes or untill done.

Step 19

Slice and serve warm.