Easy Poolish Pizza Dough

• servings: 3 servings
• active time: 23 minutes
• total time: 2 days 25 minutes

Ingredients

Poolish dough calculator

175 g 00 flour (Caputo "Pizzeria" is the ideal choice.)

175 g Water (Lukewarm, 80-90F to jumpstart the yeast.)

3 g Honey (Or about 1/2 tsp.)

1 g Instant Dry Yeast (IDY)

325 g 00 flour

125 g Water (Lukewarm (80-90F)

12 g Salt

Directions

Poolish (Day 1)

Activate yeast

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.

If you're using Fresh or Active Dry Yeast, mix the yeast into the water and let sit for 2 minutes. If you're using Instant Dry Yeast (IDY), proceed to the next step. Note: Caputo yeast is labeled as Active yeast, but does not need to be activated in water (works as IDY).

Mix poolish

Add the flour (preferment section only!) and IDY yeast to the bowl of a stand mixer. Next, add the honey and water (preferment section only!), then mix well with hands, or a spoon, until fully incorporated.

Poolish ferment

Cover with a lid or saran wrap, tightly. Allow to sit at room temperature for 2 hours before placing in the refrigerator for 18-24 hours.

Dough (Day 2)

Dough

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 (final dough section!) and mix by hand. Fit the mixer with a dough hook and turn on medium. Slowly add flour (final dough section!) and salt and mix until dough is smooth and elastic, scraping down the flour on the sides with a spatula as needed, 5-8 minutes.

Cold ferment

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 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)

Pizza

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.

Notes

Can freeze dough balls after the 24hr fridge rest