Poolish Pizza Dough
If you want to make pizza dough that tastes like your favorite restaurant, check out this Poolish Pizza Dough Recipe! You will get a bubbly crust every time and it’s perfect for pizza ovens or your home oven.
This Poolish Pizza Dough Recipe is my go-to recipe when I want gourmet restaurant-style pizza at home. Although it takes 2 days to complete this recipe, it’s worth it in the end to see the bubbly crust and perfect flavor.
Anyone can make a delicious pizza crust at home, it just takes a little time and patience. I love to use this recipe for my outdoor pizza oven, but it can also be cooked in the oven as well. This recipe was inspired by Vito Iacopelli, who has an awesome YouTube channel full of pizza recipes.
Short on time? Check out my Super Easy Pizza Dough recipe you can knead in your stand mixer and have ready in as little as 60 minutes.
Poolish PIzza Dough ball
Poolish after rising
Pizza using poolish pizza dough cooked in an outdoor pizza oven.
Poolish Pizza Dough
- 200 grams water, room temp
- 5 grams honey
- 5 grams yeast
- 200 grams 00 flour
- 300 grams bread flour or all-purpose flour
- 300 grams warm water
- 20 grams kosher salt
- 200 grams 00 flour
- Measure out and add the water, honey, yeast, and flour to a sealable container and mix to combine. Allow the mixture to rest uncovered for 15 minutes.
- Place the lid on the container and continue to allow the mixture to rise for 1 hour at room temperature. After 1 hour, place the container in the fridge overnight (12-18 hours).
- Remove the poolish from the fridge and allow it to warm up on the counter as you gather your ingredients and tools. Add the remaining ingredients and the poolish to a large mixing bowl and stir to combine. Once the dough is as combined as possible using a spatula or spoon, use wet hands to knead and stretch the dough into a sticky dough.
- Pour a small amount of olive oil on top of the dough and rub it all over the top with your hands to prevent a crust from forming. Allow the dough to rest uncovered for 15 minutes.
- Place a small amount of olive oil on your hands and lift and tuck the dough under the bottom until you get a smooth ball. Place more olive oil on top, cover with a towel or plastic wrap, and allow it to rest again for 1 hour.
- After 1 hour, place olive oil on your hands again and remove the dough ball from the bowl. Cut the dough into 4 pieces and create smooth balls with each piece by tucking the dough under the edges. Place the four dough balls into silicone containers or onto a greased baking sheet and lightly cover the top of the dough with olive oil. Place the cover on the container or cover the baking sheet with plastic wrap and rest again for 2 hours. Make sure the dough balls have plenty of room to rise and expand if they are on a baking sheet.
- Once the dough is ready, place it on a lightly floured surface. Lightly sprinkle the top of the dough with flour and begin to press the dough from the middle to the edge. This will push the air to the edge and help create a bubbly crust.
- Continue stretching and pressing while creating a circle. You can flip the dough over once or twice to get an even crust.
- Once you have a 10-12" crust, you can add your favorite toppings and bake your pizza!
- If your poolish is a little cold from the fridge and you are going to use it right away, ensure the water you add is warm to compensate for the cold addition.
- Mixing the salt and water together before adding to the flour helps disperse the salt evenly throughout the dough.
- The olive oil is important to keep the dough from drying out or developing a crust while resting.
- When pressing the dough into a circle, start from the inside of the ball and work your way out to the crust to push the air out. This will ensure you have a bubbly crust.
- If you are cooking your pizza in a home oven, begin by preheating your oven and pizza stone at 450°F for 20-30 minutes. After you have added your topping to the pizza crust, place the pizza on the pizza stone and bake for 14-18 minutes or until the crust is nice and brown.