Poolish Pizza Dough Recipe
A poolish is a wet pre-ferment — equal parts flour and water with a little yeast — that builds flavour and a light, airy crumb. This is the classic two-stage method for artisan Neapolitan-style pizza.
Open in the dough calculator →Ingredients
Makes about 8 × 215 g dough balls
Poolish (pre-ferment)
- 300 g Tipo 00 flour
- 300 g water
- 3 g honey
- 3 g dry yeast
Final dough
- All of the poolish
- 700 g Tipo 00 flour
- 400 g water
- 25 g fine sea salt
- 10 g olive oil
Method
Make the poolish
Mix the poolish ingredients until smooth. Rest 1 hour at room temperature, then refrigerate 16–24 hours.
Mix the dough
Combine the poolish with the water, then work in the flour, then the salt and olive oil.
Knead
Knead 10–15 minutes by hand (or 8–10 minutes in a mixer) until smooth and strong.
Cold ferment
Fold the dough, cover, and refrigerate a further 16–24 hours.
Ball & proof
Divide into about 8 balls and proof at room temperature until light and airy.
Shape & bake
Open gently leaving a rim, and bake very hot (430–480°C) as for Neapolitan.
Tips
- The honey feeds the yeast and helps colour the crust.
- Use Tipo 00 flour for a classic, extensible poolish dough.
- Total time is around 36–48 hours — plan ahead for the best flavour.
FAQ
What is a poolish?
A poolish is a loose, 100%-hydration pre-ferment (equal weights of flour and water) with a small amount of yeast, rested before mixing the final dough to develop flavour and strength.
How long does poolish take?
The poolish ferments 16–24 hours, then the final dough ferments another 16–24 hours — roughly 36–48 hours in total.