learn

How to Make Poolish Pizza Dough

This recipe will make 6 x 250g dough balls, using a Poolish that constitutes approximately 20% of the overall dough recipe.

Ingredients

Total Dough Recipe

  • 910g '00' flour
  • 565g lukewarm water
  • 5g active dry yeast
  • 27g salt

Poolish

  • 185g '00' flour
  • 185g lukewarm water
  • 2.5g active dry yeast

Dough

  • 725g '00' flour
  • 380g lukewarm water
  • 2.5g active dry yeast
  • 27g salt

Instructions

Day 1: Prepare the Poolish

Mix 185g of flour with 185g of water and 2.5g of active dry yeast. Leave to ferment at room temperature for 1 hour to get the yeast going, then put into the fridge for another 15-18 hours.

Day 2: Make the Dough

Combine the Poolish with the remaining 725g of flour, 380g of water, 2.5g of active dry yeast, and 27g of salt. Mix and knead to form a smooth dough.

Bulk Fermentation

Place the bulk dough into a lightly oiled bowl and leave at room temperature for 1 hour, then put into the fridge for another 15-18 hours.

Day 3: Divide and Ball

Divide the dough into 6 equal parts, each weighing 250g. Roll each piece into a ball, dunk in a flour bath of '00' flour and semonlina, then leave to prove in Babadohs for 5-7 hours.

Bake

Stretch or roll out each dough ball into a pizza base, add toppings, and bake in your preferred pizza oven until the crust is golden and the cheese is bubbly.

×