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Micro bubbles on poolish pizza dough

Easy Poolish Pizza Dough

Learning how to make a poolish is the perfect way to up your pizza game from beginner to pro. This recipe takes some light planning (starting it two days before cooking), but is super easy to do. This recipe is pretty much guaranteed to make you the king (or queen) of sexy pizza crust leoparding.
4.75 from 4 votes
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Pizza Style: Neapolitan
Oven Type: Outdoor Pizza Oven
Keyword: Dough
Prep Time: 23 minutes
Cook Time: 2 minutes
Cold Ferment: 2 days
Total Time: 2 days 25 minutes
Servings: 3 270g dough balls

Ingredients

Poolish

  • 175 g 00 flour Caputo "Pizzeria" is the ideal choice.
  • 175 g Water Lukewarm to jumpstart the yeast.
  • 3 g Honey Or about 1/2 tsp.
  • 1 g Instant Dry Yeast Avoid the packets in the grocery store if you can (they'll work in a pinch, but don't get the "pizza crust" one). I really like SAF Instant or Caputo yeast.

Dough

  • 325 g 00 flour
  • 125 g Water
  • 12 g Salt

Instructions

Poolish (Day 1)

  • In a glass measuring cup or microwavable bowl, heat water in the microwave for 20 seconds; this should result in a temperature of 80-90F. Mix in the yeast and honey; let sit for 2 minutes.
  • Add 175g flour to the bowl of a stand mixer. Pour the water yeast mixture into the bowl of flour and mix well with hands, or a spoon, until fully incorporated.
  • Cover with saran wrap tightly. Poke a small hole in the center of the film with a pen. Allow to sit at room temperature for 1 hour before placing in the refrigerator for 18-24 hours.

Dough (Day 2)

  • Remove poolish from refrigerator and allow to come to room temperature, about 1 hour. With the poolish still in the bowl of a stand mixer, add the remaining water and mix by hand. Fit the mixer with a dough hook and turn on medium. Slowly add flour and mix until dough is smooth and elastic, scraping down the flour on the sides with a spatula as needed, 5-8 minutes.
  • Remove dough from bowl and knead by hand, 2 minutes. Flip the bowl over top of the dough and allow to rest for 20 minutes; you will notice the gluten is stronger after the rest. Divide the dough into 3 equal pieces, roughly 270g each. Knead into a taut ball before placing in a lightly oiled bowl or proofing container, seam-side down. Cover the bowl with a lid or saran wrap and place in the refrigerator to cold ferment for another 18-24 hours.

Pizza Day (Day 3)

  • Remove the dough from the refrigerator and allow to come to room temperature, at least 2 hours (assuming 70F; +/- an hour depending on room temp). With a lightly floured dough scraper/cutter, gently pick up a doughball and place it into a bowl with 50/50 semolina and 00 flour. Lightly coat both sides to prevent stickiness before continuing to stretch and bake.