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poolish pizza dough round

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 72 votes
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Prep Time: 30 minutes
Resting Time: 15 hours 30 minutes
Total Time: 16 hours
Servings: 4 10-12" pizza crusts
Calories: 372kcal
Author: EmilyFabulous


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


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!



  • 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.


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.