Poolish Pizza Dough

If you want to make pizza dough that tastes like your favorite restaurant, check out this Poolish Pizza Dough Recipe! You will get a bubbly crust every time and it’s perfect for pizza ovens or your home oven.

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Why I Love This Poolish Pizza Dough Recipe

This Poolish Pizza Dough Recipe is my go-to recipe when I want gourmet restaurant-style pizza at home. Although it takes 2 days to complete this recipe, it’s worth it in the end to see the bubbly crust and perfect flavor.

Anyone can make a delicious pizza crust at home, it just takes a little time and patience. I love to use this recipe for my outdoor pizza oven, but it can also be cooked in the oven as well. This recipe was inspired by Vito Iacopelli, who has an awesome YouTube channel full of pizza recipes.

Short on time? Check out my Super Easy Pizza Dough recipe you can knead in your stand mixer and have ready in as little as 60 minutes.

What is a Poolish?

A poolish is a preferment leavening agent. Using a preferment makes baked goods higher in gluten strength, more flavorful, and soft. A poolish is also easier to create than a traditional sourdough starter or levain.

Poolish is similar to a sourdough starter in some ways but different in others. A poolish has a more sponge-like texture and uses store-bought yeast for fermentation. A sourdough starter is made from natural yeast. A poolish has a 100% hydration level, while a sourdough starter is more flexible with its water content.

Ingredients Needed to Make Pizza Dough from a Poolish

You will need water, salt, honey, yeast, and flour to make this pre-ferment. Here are a few things to keep in mind when choosing your ingredients:

Water– this one is easy because in most cases tap water works just fine for a poolish and pizza dough. If you know you have very hard or very soft water, you may decide to use bottled water, but it’s probably not necessary.

Salt– look for a non-iodized salt with no additives or anti-caking agents, like kosher salt. If you choose to use table salt, note that it has a saltier taste and you will need about half the amount.

Honey– some recipes use honey or sugar to make a poolish, and some don’t. I don’t think you will see much of a difference if you add it or not, but I like to. There are also debates about making a true poolish if you add sugar and the why’s behind it. I’ll let you decide.

Yeast– I use instant yeast for this recipe, however, you can also use an active dry yeast. Just remember active dry yeast needs to be dissolved in water and instant yeast can be mixed right in.

00 flour– 00 flour, sometimes referred to as pizza flour, is finer and has a lower gluten content than all-purpose flour. 00 flour helps create a fluffy dough and the final crispy crust on a pizza.

All-purpose flour or bread flour– For the remaining flour in the pizza dough, all-purpose flour will work just fine. You can also use bread flour, which has more protein than AP flour, and this will give you a heavier dough and a chewier crust.

Tips For Making This Pizza Dough

• If your poolish is a little cold from the fridge and you are going to use it right away, ensure the water you add is warm to compensate for the cold addition.
• Mixing the salt and water together before adding to the flour helps disperse the salt evenly throughout the dough.
• The olive oil is important to keep the dough from drying out or developing a crust while resting.
• When pressing the dough into a circle, start from the inside of the ball and work your way out to the crust to push the air out. This will ensure you have a bubbly crust.

What Pizza Oven I Use and Love

I have the Ooni Karu Pizza Oven and I love it! I am lucky enough to have partnered with Ooni and use their product but all opinions are my own.

The rumors are true, you can make wood-fired or propane-powered pizza in 90 seconds at home! If you are on the fence, I encourage you to check out the full array of ovens Ooni offers.

How to Cook This Pizza Dough in a Home Oven

If you are cooking your pizza in a home oven, begin by preheating your oven and pizza stone at 450°F for 20-30 minutes. After you have added your topping to the pizza crust, place the pizza on the pizza stone and bake for 14-18 minutes or until the crust is nice and brown.

Tools For Making Pizza Dough At Home

I have found that a plastic sealable container like the one below works perfectly when making a poolish. It’s a perfect size (44 oz.), it has its own lid, and the poolish slides out easily when ready to use it.

Buy on Amazon!

These silicone pizza dough containers are the perfect size for personal-size pizza crusts. They also come with their own lid, are easy to clean, and are stackable!

Buy on Amazon!

If you need some inspiration on setting up the perfect baking station in your kitchen, check out this guide for some handy tips and ideas!

Pizza Recipes You Might Like

• Veggie Garden Pesto Pizza
• Fig and Prosciutto Pizza
• Air Fryer Zucchini Pizza Bites

Poolish Pizza Dough

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

5 from 69 votes

Print Pin Rate

Prep Time: 30 minutes

Resting Time: 15 hours 30 minutes

Total Time: 16 hours

Servings: 4 10-12″ pizza crusts

Calories: 372kcal

Author: EmilyFabulous

Equipment

• 1 kitchen scale
• 1 large mixing bowl
• silicone spatula
• 1 sealable container (44 oz)
• silicone pizza dough containers (optional)
• 1 outdoor Pizza Oven (or regular oven)

Ingredients

First Day

• 200 grams water, room temp
• 5 grams honey
• 5 grams yeast
• 200 grams 00 flour

Second Day

• 300 grams bread flour or all-purpose flour
• 300 grams warm water
• 20 grams kosher salt
• 200 grams 00 flour

Instructions

First Day

• 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).

Second 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" crust, you can add your favorite toppings and bake your pizza!

Video

Notes

• If your poolish is a little cold from the fridge and you are going to use it right away, ensure the water you add is warm to compensate for the cold addition.
• Mixing the salt and water together before adding to the flour helps disperse the salt evenly throughout the dough.
• The olive oil is important to keep the dough from drying out or developing a crust while resting.
• When pressing the dough into a circle, start from the inside of the ball and work your way out to the crust to push the air out. This will ensure you have a bubbly crust.
• If you are cooking your pizza in a home oven, begin by preheating your oven and pizza stone at 450°F for 20-30 minutes. After you have added your topping to the pizza crust, place the pizza on the pizza stone and bake for 14-18 minutes or until the crust is nice and brown.

Nutrition

Serving: 110-12″ crust | Calories: 372kcal | Carbohydrates: 78g | Protein: 10.8g | Fat: 1g | Saturated Fat: 0.2g | Sodium: 1944mg | Potassium: 135mg | Fiber: 3g | Sugar: 1.3g | Calcium: 21mg | Iron: 5mg

Any nutrition calculations are only estimates using online calculators. Please verify using your own data.

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