Poolish Pizza Dough

Poolish Pizza Dough

Light and airy dough with improved flavor and easier handling than biga. A balanced method for soft, well-textured pizza.
Light and airy dough with improved flavor and easier handling than biga. A balanced method for soft, well-textured pizza.
Prep time
20 min
Cook time
1 min
Yield
5 pizzas (≈260 g dough balls)

Ingredients

Poolish:

  • 200 g flour
  • 200 g water
  • 1–2 g dry yeast (or 5 g fresh yeast)
  • 5 g honey

Final dough:

  • 200 g water
  • 500 g flour
  • 20 g salt

Poolish:

  • 200 g flour
  • 200 g water
  • 1–2 g dry yeast (or 5 g fresh yeast)
  • 5 g honey

Final dough:

  • 200 g water
  • 500 g flour
  • 20 g salt

Directions

  1. Mix poolish ingredients and let sit at room temperature for 12–16 hours.
  2. Add remaining water and flour, then knead well.
  3. After 5–10 minutes, add salt and knead for another 5 minutes.
  4. Let rest at room temperature for 1 hour.
  5. Divide into dough balls (≈260 g each).
  6. Refrigerate for at least 24 hours.
  7. Let rest at room temperature for 1–2 hours before baking.

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