clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Crispy and bubbly pizza crust texture

Poolish Pizza Dough Recipe

  • Author: Brit Kapustina
  • Total Time: 20 hours 35 minutes
  • Yield: 2 lbs (900 grams)
    • Prep Time: 20 minutes
    • Inactive Time: 20 hours
    • Cook Time: 15 minutes
    • Category: dinner
    • Method: baking
    • Cuisine: italian


Poolish Pre-Ferment

  • 150 grams bread flour
  • 1 gram (¼ teaspoon) instant yeast
  • 150 grams cold water

Pizza Dough

  • poolish (see above)
  • 375 grams bread flour
  • 1 gram (¼ teaspoon) instant yeast
  • 10 grams kosher salt
  • 225 grams lukewarm water


Poolish (1 day in advance)

  1. In a mixing bowl, whisk together the bread flour (150 g) and instant yeast (1 g).
  2. Add the cool water (150 g) and mix together until a shaggy dough forms.
  3. Cover with plastic wrap and let sit at room temperature overnight (at least 12 hours and up to 20 hours). The poolish will rise and become bubbly with a loose batter-like texture.

Pizza Dough (3 hours before baking)

  1. In a mixing bowl, combine the bread flour (375 g), instant yeast (1 g) and salt (10 g).
  2. Pour the lukewarm water (225 g) around the edges of the poolish (this helps to loosen it). Then pour the water and poolish mixture into the dry ingredients. Use a spatula to mix until  a shaggy dough forms.
  3. Transfer the dough to a greased bowl. Cover with plastic wrap and let rest for 30 minutes.
  4. Dip your fingertips in olive oil to prevent sticking. Pull up a handful of the dough (about ¼ of the dough) from the bottom of the ball. Stretch and fold it over and into the center. Rotate the ball 90 degrees and repeat 3 times.
  5. Cover the dough, allow to rest 30 minutes and then repeat step 4. Repeat every 30 minutes (about 3 more times) until you’re ready to bake the dough.
  6. Punch down the dough, divide in half and form into two balls. Each ball will make a 12-inch (30 cm) round pizza.


Storing: Place unused pizza dough balls in a lightly greased bowl and cover, leaving room for the dough to expand. Refrigerate dough for up to 3 days. Before using the dough, allow it to sit covered at room temperature for 2-3 hours.

Baking: This is our favorite dough to make cast iron skillet pizza. Check out the recipe here for the full instructions. 


  • Serving Size: 1 slice
  • Calories: 163.58

Keywords: poolish pizza dough, poolish