Poolish Pizza Dough

Poolish Pizza Dough

It took me a long time to discover poolish pizza. It involves adding pre-fermented dough instead of yeast.

Poolish pizza achieves a lovely texture and bite, while being easily digestible. It may even become your next favorite!

What Is Poolish?

The poolish is the doughy part that gets added to breads and pizzas after it has been pre-fermented. A poolish is made of flour, water, and just a small amount of traditional dry yeast.

As soon as the mixture is combined, it is left to ferment for about 8-12 hours. This produces the texture known as poolish, or “sponge”, because the mixture is very spongy and airy.

While biga sponge is drier, poolish sponge has 100% hydration, which means you’re adding 100% of the flour’s weight to water.

A poolish is similar to a sourdough starter, in fact it could also be compared to levain (popular in France). You are creating a pre-fermentation that will be added to your final dough.

There is a difference between a poolish starter and a classic sourdough starter in the time required. A poolish starter only takes 8-12 hours to make, while a classic sourdough starter takes 5-8 days to make.

Making Poolish

There is no need to discard anything when you make poolish, unlike a sourdough starter. To make poolish, mix the same weight of flour and water.

Making poolish requires using a kitchen scale, preferably one that uses grams. Adding yeast is a bit tricky, especially since this recipe only calls for 1g.

In other words, this would be less than 1/8 of a teaspoon.

Weigh all the ingredients and combine them together in a large mixing bowl. Cover the mixture with a tight lid or plastic wrap once you have gotten a homogenous mixture.

When the poolish is doubled in size and has a very bubbly top, you know it’s perfect. You just have to let the yeast do its work while you sleep.

Making Poolish Pizza (Overview)

It is no more difficult to make pizza with poolish than with regular pizza once it has doubled in size and bubbles are evident.

It’s as easy as mixing more flour with water, adding pre-fermented poolish, and adding some sweetener, sugar and honey.

As you combine the ingredients, the mixture will be quite sticky, so I recommend stirring it with a wooden spoon or spatula. Once the mixture starts coming together, you can add the salt.

The dough is best kneaded with your hands once most of the flour has been incorporated. Kneading with your hands has therapeutic properties.

To make the dough more smooth and shiny, you can add a couple of tablespoons of olive oil to the dough and use the stand mixer with dough hooks attached.

I would recommend letting the dough rest for at least two hours at room temperature or until doubled in size after it has been prepared.

What Are The Best Toppings?

There are a few classic pizza toppings, such as tomato sauce and cheese. This is actually the classic Italian pizza, with only tomato sauce, mozzarella, and fresh basil.

It has been a long time since the first pizza was made, and today, pizzas are topped with pepperoni, vegetables, seafood, and eggs, among many others.

In spite of that, I enjoy sticking with classic toppings, such as zesty tomato sauce and delicious cheese.

Poolish Pizza Dough Recipe

Time required for preparation: 12 hours

10 minutes for cooking

Eight servings


For the poolish:

  • A 75g bag of flour

  • Water with a temperature of 75°C

  • The amount of dry yeast is 1g

For the pizza dough:

  • Flour 200g

  • 75ml of water

  • Honey or sugar, 14 tbsp

  • Salt and fermented poolish 1 teaspoon


  • Tomato sauce, 14 cups

  • Cheese grated from 1 cup of mozzarella

  • Basil leaves that are fresh

  • A teaspoon of dried Italian herbs


Combine flour, water, and yeast in a mixing bowl. Let the dough rest for 8-12 hours.

Stir flour, water, and poolish together until almost all flour is incorporated. Add salt to taste.

The dough should come together now. Transfer it to the surface of the kitchen and knead it until smooth.

Place the dough back in a clean bowl and cover with plastic wrap. Allow it to rest for at least two hours.

After punching down the dough, spread it onto a pizza stone and allow it to stand for 30 minutes before topping it.

Put tomato sauce, cheese, and Italian herbs on top of the dough.

Bake the pizza for 10 minutes at 500 degrees Fahrenheit.

Serve the pizza sliced!

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Poolish Pizza Dough

This recipe yields 8 servings

Preparation time: 12 hours

Cooking time: 10 minutes

The total time was 12 hours and 10 minutes

The classic pizza dough gets a delicious twist with this poolish pizza dough!

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For the poolish:

  • A 75g bag of flour

  • Water of lukewarm temperature, 75g

  • Yeast, 1 gram

To make pizza dough, follow these instructions:

  • Flour 200g

  • Water in 75 ml

  • A tablespoon of honey or sugar is equal to 14 teaspoons

  • Fermented poolish and 1 teaspoon salt


  • Sauce made from 14 cups of tomato

  • Cheese grated from 1 cup of mozzarella

  • Basil leaves that are fresh

  • A teaspoon of dried Italian herbs


    1. In a mixing bowl, combine the flour, water, and yeast. Cover the poolish and let it rest for 8-12 hours.

    2. Add salt to flour, water, and poolish in a mixing bowl. Stir until almost all flour is incorporated.

    3. Continue stirring until the dough comes together. Transfer the dough to a work surface and knead it until it is smooth.

    4. Cover the dough with plastic wrap and let it rest for at least two hours or until it has doubled in size.

    5. Before adding toppings, punch down the dough and spread it out on a pizza stone. Let it stand for 30 minutes before adding toppings.

    6. Add tomato sauce, cheese, and Italian herbs to the dough.

    7. At 500°F, bake the pizza for 10 minutes.

    8. Pizza should be sliced and served.

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