Poolish pizza dough

Learn the secrets of Poolish! This guide breaks down the science of preferment for a foolproof, flavor-packed pizza dough every time.

Prep Time: 18

Course: Main Course

Cuisine: Italian

Keyword: Pizza

Servings: servings

Calories: 676kcal

Author: James Strange

Mix together all of the poolish ingredients.
135 grams Flour, 135 grams Water, .90 grams Instant yeast
Cover the poolish and let rest on the counter for 8 to 10 hours, the dough should have lots of small bubbles. The poolish is now ready to use or place into the fridge until ready.

Mix the poolish with the water to combine.
238 grams Water
Add the salt to the flour and mix.
389 grams Flour, 8 grams Salt
Add your dry ingredients (flour and salt) to your wet (water and poolish).
Combine your ingredients into a shaggy dough, cover and let rest for 30 to 45 minutes.
Perform stretch and folds to the dough then fold it onto itself and cover, let rest until the dough has almost doubled in size.
Dust the counter with flour and divide the dough into equal portions.
Lightly oil bowls with olive oil.
Form dough balls and place into the bowls. Cover and let rise until doubled in size.
Form your pizza disk, careful not to push the air out of the edges.
Top your pizza, a little olive oil on the edge of the crust and then bake in a hot oven until done.