About the Recipe
A poolish is a type of preferment — equal parts flour and water with a touch of yeast — that ferments slowly to develop flavor, texture, and aroma. Think of it as giving your dough a “head start,” letting natural fermentation work its magic before you even mix the final dough.
This poolish pizza dough produces crusts with a crisp exterior, chewy interior, and a complex, nutty flavor you just can’t achieve with a same-day dough. While it takes a little planning, the hands-on time is minimal, and the reward is worth every hour of slow fermentation.
Ingredients
For the poolish (make 12–16 hours in advance):
250g (2 cups) bread flour
250g (1 cup) water, room temperature
0.2g (a pinch, about 1/16 tsp) instant yeast
For the final dough:
All of the poolish
250g (2 cups) bread flour
150g (⅔ cup) water, lukewarm
10g (2 tsp) salt
10g (2 tsp) olive oil
2g (½ tsp) instant yeast
Preparation
Make the Poolish
In a medium bowl, mix flour, water, and yeast until no dry flour remains. Cover loosely and let sit at room temperature for 12–16 hours. The poolish should be bubbly, doubled, and have a sweet, slightly yeasty aroma.
2. Mix the Final Dough
In a large bowl, combine the poolish with flour, water, salt, olive oil, and yeast. Mix until a shaggy dough forms. Knead for 8–10 minutes (or use stretch-and-folds every 30 minutes over 2 hours) until smooth and elastic.
3. Bulk Fermentation
Cover and let dough rest at room temperature for 2–3 hours, until doubled. Perform one or two folds to strengthen the dough.
4. Divide & Shape
Turn dough onto a floured surface. Divide into three equal portions (~300g each). Shape into tight balls. Place on a tray, cover, and rest for 1 hour.
5. Preheat & Stretch
Preheat oven (with pizza stone or steel) to 500°F (260°C) for at least 45 minutes. Gently stretch each dough ball into a 12-inch round, leaving a thicker rim.
6. Top & Bake
Add sauce, cheese, and toppings. Transfer to the hot stone/steel and bake for 8–12 minutes, until crust is puffed, crisp, and blistered with dark spots.