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

Poolish 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
Prep Time 15 minutes
Resting time 20 hours
Servings 4 pizzas


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


To make the poolish

  1. 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

  1. 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

  1. 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.