Pizza Dough with Poolish

2026-05-21

Poolish Ingredients

• 300 g bread flour
• 300 ml water
• 5 g dry yeast (or 6 g fresh yeast)
• 5 g honey

Pizza Dough Ingredients

• All of the poolish
• 700 g bread flour
• 400 ml water
• 20 g sea salt
• 10 g olive oil

Steps

1. Make the Poolish

1. Mix water, honey and yeast together until dissolved
2. Add flour and mix until no dry flour remains
3. Cover and rest 1 hour at room temperature to activate the yeast
4. Put in the fridge for 16 to 24 hours

2. Make the Pizza Dough

1. Take poolish out of the fridge (optionally rest 30 minutes to come to temperature)
2. Add 400 ml water to the poolish and dissolve it fully
3. Add salt and mix
4. Add 700 g flour and mix until combined
5. Transfer to a work surface and knead until smooth, about 10 to 15 minutes
6. Add olive oil and incorporate fully
7. Form into a ball and rest 15 to 20 minutes
8. Stretch and fold a couple of times until surface is smooth
9. Lightly oil a bowl, place dough inside and seal with no air pockets
10. Put immediately in the fridge for 16 to 24 hours

3. Shape and Bake

1. Take dough out of the fridge and rest 30 minutes to 1 hour at room temperature
2. Divide and shape into balls of about 190 g each. Make sure each ball is closed well.
3. Place balls seam-side down in a floured dough box, close the lid. Make sure they stay moist and don’t dry out.
4. Rest at room temperature for 2 to 4 hours (about 2 hours at 25°C)
5. Preheat oven to maximum temperature with pizza stone inside for 1 hour
6. Stretch dough on a semolina-dusted surface
7. Add toppings and bake until crust is golden and crunchy

Source: YouTube — Next Level Pizza Dough