Poolish Pizza Dough

Ingrédients

Ingredients

For the poolish pre-ferment

150 g flour

150ml water (lukewarm)

2.5 g fresh yeast (or .5 g dry yeast)

1/2 tsp honey

...

For the pizza dough

mature poolish pre-ferment

400 g flour

150 ml water

10 g table salt

Instructions

Instructions

Poolish Pizza Recipe (Two-Day Process)

Day 1: Make the Poolish

Combine: In a bowl, mix equal weights of water and '00' flour (e.g., 150g water, 150g flour) with a very small amount of instant dry yeast (around 0.5g or a tiny sprinkle) and optionally a touch of honey.

Mix: Stir until just combined, forming a wet batter.

Ferment: Cover and let it sit at room temperature for 1-2 hours, then refrigerate for 18-24 hours, or until bubbly and frothy.

Day 2: Make the Dough

Combine: Take the poolish from the fridge and let it sit at room temperature for about an hour. Add it to the remaining water (e.g., 190g), flour (e.g., 340g), and salt (e.g., 12g).

Mix & Rest: Mix until shaggy, rest for 30 minutes, then fold. Rest again for 30 minutes and fold.

Knead: Knead for 5-10 minutes until smooth and elastic (or use folds over 15-minute rests).

Bulk Ferment: Place in an oiled container, cover, and ferment for 1-2 hours at room temp, or place directly in the fridge for a longer cold ferment (24-48 hours).

Ball & Proof: Divide into dough balls (around 270g each), shape tightly, place in a covered container, and let proof for 1-2 hours at room temp before shaping and baking.

Tips:

Use a mix of 00 flour and bread flour for great results.

Cold fermentation is key for flavor development.

The final dough should feel soft with visible small bubbles.

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To make the poolish

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 dough

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. Have a bowl large enough for the dough to double in size.

Best if cold fermented in fridge 1 to 3 days

Notes

Will keep in fridge 2 or 3 days, max 4.