poolish pizza dough

Pizza dough made with a poolish. Make a pre-ferment using a minimal amount of yeast for a great pizza dough that is much easier to digest and has a fantastic texture.

Poolish pizza dough

flour

water ((lukewarm))

yeast

tsp honey

mature poolish pre-ferment

water

g table salt

Combine the water, honey and fresh yeast and stir. Pour into flour and stir until homogeneous. Cover with cling film and leave to rest at room temperature overnight (8-12 hours). Have a bowl large enough for the mixture to double in size. If using instant yeast, mix the yeast with the flour and stir in water and honey mixture.

To make the poolish

Combine the water and flour and pour in the mature poolish, which should have a light spongy and bubbly texture. Stir with a wooden spoon or a spatula to combine. When the dough is starting to come together, add the salt and flip onto a lightly floured surface. Knead the dough until uniform, it sould feel elastic but not sticky. Add 2 tbsp olive oil if you wish. Place dough back into the bowl, cover with cling film and let rise for a minimum of 3 hours.&nbsp;Have a bowl large enough for the dough to double in size.

To make the dough

To make the pre-ferment combine 200 g flour, 200 ml water and 60 g active sourdough starter. Cover with cling film and let rest for 8-12 hours.The following day, combine 500 g flour, 180 g water and the mature sourdough pre-ferment. Add 20 g salt only when the dough is starting to come together. Knead until firm and not sticky and put back into the bowl, covered. Let rise until doubled in size, for a minimum of 4 hours at room temperature.

If using sourdough starter instead of yeast

The only pizza dough recipe that you require is a poolish pizza dough. The pizza crust made with it has the best flavor and the most desirable crust texture. It is flavorful, crispy on the outside with bubbles and airy pockets on the inside. Not to forget that it is easier to digest than a standard homemade pizza dough.

Poolish Pizza Dough

Water

Flour

g Active Dry Yeast

g Honey

g Water

Salt

g olive oil (2Tbsp)

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.

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.

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 1 Making poolish

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

Measure the ingredients and start by combining salt and flour.

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.

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.

Cover and let the dough rest for 15 minutes.

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.

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 2 Kneading poolish pizza dough

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

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.

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

Step 3 Bulk Fermenting the poolish pizza dough

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

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.

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 4 Shaping and proofing the pizza

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.

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

Slice and serve warm.

Step 5 Topping and baking poolish pizza

Poolish Pizza Crust tastes like your favorite restaurant and you will get a bubbly, chewy crust. It&#039;s perfect for pizza ovens or home ovens.

water, room temp

honey

00 flour

bread flour flour

warm water

kosher salt

Measure out and add the water, honey, yeast, and flour to a sealable container and mix to combine. Allow the mixture to rest uncovered for 15 minutes.

Place the lid on the container and continue to allow the mixture to rise for 1 hour at room temperature. After 1 hour, place the container in the fridge overnight (12-18 hours).

First Day

Remove the poolish from the fridge and allow it to warm up on the counter as you gather your ingredients and tools. Add the remaining ingredients and the poolish to a large mixing bowl and stir to combine. Once the dough is as combined as possible using a spatula or spoon, use wet hands to knead and stretch the dough into a sticky dough.

Pour a small amount of olive oil on top of the dough and rub it all over the top with your hands to prevent a crust from forming. Allow the dough to rest uncovered for 15 minutes.

Place a small amount of olive oil on your hands and lift and tuck the dough under the bottom until you get a smooth ball. Place more olive oil on top, cover with a towel or plastic wrap, and allow it to rest again for 1 hour.

After 1 hour, place olive oil on your hands again and remove the dough ball from the bowl. Cut the dough into 4 pieces and create smooth balls with each piece by tucking the dough under the edges. Place the four dough balls into silicone containers or onto a greased baking sheet and lightly cover the top of the dough with olive oil. Place the cover on the container or cover the baking sheet with plastic wrap and rest again for 2 hours. Make sure the dough balls have plenty of room to rise and expand if they are on a baking sheet.

Once the dough is ready, place it on a lightly floured surface. Lightly sprinkle the top of the dough with flour and begin to press the dough from the middle to the edge. This will push the air to the edge and help create a bubbly crust.

Continue stretching and pressing while creating a circle. You can flip the dough over once or twice to get an even crust.

Once you have a 10-12&quot; crust, you can add your favorite toppings and bake your pizza!

Second Day

Hi Emily - I'm still working with your poolish recipe and it is wonderful EVERY time. Here's a question. It may be because I just got a new container of yeast, but my dough balls are popping the lid off my silicone containers. Should i get bigger ones? punch down the dough? make smaller balls? Please advise. Thanks, Craig

I follow Vito's recipe as well. I love his pizza recipes but he does leave out some info here and there. such as resting time. his dough was entirely too sticky and sloppy to work with, but I gave it an extra 20 minute rests and it helped a lot.
I do love the recipe and I like to make foccacia with it as well as pizza. it turns out amazing!

15-20% sounds reasonable. I will give it a try and report back!

Hi Emily - still perfecting this recipe. My very snobby somalie and foodie son says it's the best pizza dough he's ever had. However, I made a couple of "healthy" changes and now my doughs balls won't hold their shape. I followed Day 1 verbatim. For the day 2 ingredients I used 300gm Einkorn AP flour to introduce the ancient grains aspect and 200 gm enriched, high-gluten flour (ala Manitoba) for stretch - and half the salt. Could it be that the flour isn't absorbing the water enough? Please advise. Thank you, Craig

https://www.youtube.com/watch?v=UtWWX9xVD24&t=7s

Watch how to make the best homemade pizza dough using a poolish preferment starter. You will get restaurant-style crust you can make in an outdoor pizza oven or in your home oven.

Find the full recipe here: https://emilyfabulous.com/poolish-pizza-dough/

Get an Ooni Pizza oven here: https://shrsl.com/3jetn
Get the large plastic container here: https://amzn.to/3wxVgbi
Get the silicone pizza crust container here: https://amzn.to/3MHK0iw

Poolish Pizza Dough Recipe

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Poolish Pizza Dough

Top 3 poolish pizza dough recipes from across the web

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Poolish pizza dough

Poolish Pizza Dough

Poolish Pizza Dough

The most viewed poolish pizza dough recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine