Poolish pizza dough

Adding poolish to flour and water mix to make pizza dough.

Pizza dough made with a poolish. Make a pre-ferment using a minimal amount of yeast for a great pizza dough that is much easier to digest and has a fantastic texture.

Course Main Course

Cuisine Italian

Keyword no yeast pizza, pizza with poolish method, pizza with preferment, poolish pizza dough

Prep Time 15 minutes

Resting time 20 hours

Servings pizzas

Calories 1008kcal

Author Eva | Electric Blue Food

Ingredients

For the poolish pre-ferment

300 g flour
300 ml water (lukewarm)
5 g fresh yeast (or 1 g dry yeast)
1 tsp honey

For the pizza dough

mature poolish pre-ferment
800 g flour
300 ml water
20 g table salt

Metric - US Customary

Instructions

To make the poolish

Combine the water, honey and fresh yeast and stir. Pour into flour and stir until homogeneous. Cover with cling film and leave to rest at room temperature overnight (8-12 hours). Have a bowl large enough for the mixture to double in size. If using instant yeast, mix the yeast with the flour and stir in water and honey mixture.

To make the dough

Combine the water and flour and pour in the mature poolish, which should have a light spongy and bubbly texture. Stir with a wooden spoon or a spatula to combine. When the dough is starting to come together, add the salt and flip onto a lightly floured surface. Knead the dough until uniform, it sould feel elastic but not sticky. Add 2 tbsp olive oil if you wish. Place dough back into the bowl, cover with cling film and let rise for a minimum of 3 hours. Have a bowl large enough for the dough to double in size.

If using sourdough starter instead of yeast

To make the pre-ferment combine 200 g flour, 200 ml water and 60 g active sourdough starter. Cover with cling film and let rest for 8-12 hours.
The following day, combine 500 g flour, 180 g water and the mature sourdough pre-ferment. Add 20 g salt only when the dough is starting to come together. Knead until firm and not sticky and put back into the bowl, covered. Let rise until doubled in size, for a minimum of 4 hours at room temperature.

Notes

For pizza topping ideas try these:

Please notice that the nutrition information is made by an online calculator and only meant to be used as a guideline.

Nutrition