Poolish Pizza Dough

Today we're making pizza dough with poolish!

What is poolish?

Poolish is a pre-ferment used in bread making that involves mixing equal parts of flour and water with a small amount of store-bought yeast. The mixture ferments for 8-20 hours until it rises and becomes bubbly.

Incorporating this mixture into the remaining dough ingredients results in a final product with enhanced flavor and complexity.

Why use poolish in pizza dough?

Poolish gives your crust the characteristics of a long-fermented dough with minimal time and effort.

Fermentation enhances flavor, texture, and contributes to a lighter, more open crumb.

Fermentation breaks down complex starches and proteins making dough easier to digest - great for mild gluten intolerance!


Make the poolish

Mix equal parts bread flour and water with a pinch yeast.

This is the texture of the poolish right after mixing

Step 2

Let the poolish sit overnight

As the poolish ferments, the mixture will rise and become bubbly.

This is the texture of the poolish after fermenting overnight

Step 3

Make the pizza dough

Combine the fermented poolish with additional bread flour, water, instant yeast and salt to form the final dough.

Step 4

Stretch and fold

Instead of kneading the dough, you'll periodically stretch and fold it to develop the gluten. This ensures a more open crumb for our crust!

Step 5

Shape the dough and build your pizza

Once your dough is smooth and elastic, divide it in half. Form each half into a disc and use your fingertips to press the dough down and outwards into a circle.

Step 6

Bake and enjoy!

Bake your pizza at a high temperature until the crust is golden brown and the cheese is melty and bubbly!

Ready to get started?  Grab your apron and get ready to be crowned the pizza queen/king!

You can find us here for more recipes perfect for pizza night!

Yellow Instagram
Yellow Heart