Our Best Poolish Dough

If you’re ready to take your pizza-making skills to the next level, a great place to start is the world of preferments. A simple mix of flour, water and yeast that’s made in advance of cooking, preferments are added to the final dough for extra flavour, texture and quality. 

One of the most popular types of preferments is poolish, which refers to the techniques of Polish bakers who transported their methods to France. For insight, we turn to the pages of “Modernist Pizza” by the founder of Modernist Cuisine, Nathan Myhrvold, and head chef of Modernist Cuisine, Francisco Migoya:

“Poolish is a high-hydration (100%) preferment made from flour, water, and instant yeast. [...] One of the most common types of preferments, poolish is widely used by professional pizza makers in North America (though rarely by Italian pizzaioli, who generally prefer to make direct doughs). Because it is based on commercially manufactured yeast, it does not have the tangy flavour of a levain [sourdough starter].”

According to Migoya, a poolish can be mixed and fermented at room temperature, doesn't need to be maintained, and, due to its wetness, is easier to incorporate into the final dough than a biga. (A biga is a term used in Italian baking and is usually drier and stiffer than a poolish.) Adding a poolish to the dough will also give you a shorter mix time and less dough development, making for a more visually appealing crumb.

A poolish typically needs 6 to 12 hours to ferment, adding a nice buttery and nutty flavour to the final dough. This is great for classic pizzas like our recipe here with tomato sauce, mozzarella, Parmesan and fresh basil, but it also works well for dessert pizzas!

Difficulty

Servings

Six 12-inch (30-centimetre) pizzas

Prep Time

15

(not including dough prep and proof time )
Cook Time

2 minutes

By Ooni HQ

Our Best Poolish Dough

Note

We like to use “00” flour when making Neapolitan-style poolish dough, but you can also use all-purpose flour. For the sauce, we recommend our classic pizza sauce. 


For the poolish

1. Mix the poolish: combine all ingredients and mix until the flour is completely incorporated.

Store in an airtight container and let it proof for 12 hours.

OONI Poolish Dough Photos 0080

For the dough

1. When ready to mix the dough, put the water and poolish into the bowl of a stand mixer.

In a separate bowl, mix the flour and salt together, add it to the liquid, and mix on medium-low speed until dough forms, about 4 minutes.

Tip: If you don't have a stand mixer, mix the ingredients with a wooden spoon or your hands, then knead by hand until a smooth dough forms, about 15 minutes. 


OONI Poolish Dough Photos 0103

2. Let the dough rest for 2 hours.

Use your dough scraper and a digital scale to divide the dough into six 260-gram dough balls and store them overnight in the fridge. If you want to make pizza that same day, let the dough balls rest at room temperature for 4 to 6 hours or until the dough has doubled in size.

For the assembly

1. Before stretching and topping your dough, fire up your oven and allow it to preheat for 15 to 20 minutes.

Aim for 450 and 500 °C (850 and 950 °F) on your baking stone. You can check this quickly, accurately and from a safe distance with an infrared thermometer.

2. When the dough is ready, place the ball on a lightly floured surface, flour your hands and use your fingertips to press the dough into a small, flat disc.

Working from the centre, push the dough outwards while spreading your fingers, making the disc slightly bigger. Pick up the dough and gently pinch it all around the edge, allowing gravity to pull it downwards into a circle. Neapolitan-style pizza bases are very thin, so you should be able to see through the base when you hold it up to the light. Take care when doing this, as you don’t want it to tear.

3. Once the dough is fully stretched, lightly flour your pizza peel and lay the base on it.

If at this point you see any small holes in the dough, gently pinch them back together. 

4. Add 80 grams of the sauce and 100 grams of mozzarella.

 

5. When your oven is hot enough, launch your pizza and cook it for 1 to 2 minutes, turning every 20 seconds to ensure an even bake.

 

6. Remove from the oven, add 1 tablespoon (5 grams) of basil and 1 to 2 tablespoons (10 grams) of Parmesan, slice, serve and enjoy that pizza greatness!.

Remove from the oven, add 1 tablespoon (5 grams) of basil and 1 to 2 tablespoons (10 grams) of Parmesan, slice, serve and enjoy that pizza greatness!

OONI Poolish Dough Photos 0356

Ooni HQ

From wood-fired flavour to gas-powered consistency to electrified convenience, you can use Ooni's portable pizza ovens in the kitchen, backyard or beyond.

For the poolish:

  • 350 grams “00” flour 
  • 350 grams water
  • 2 grams instant dried yeast or 3 grams active dry yeast or 5 grams fresh yeast

For the dough:

  • 280 grams water
  • 700 grams “00” flour
  • 30 grams flaky sea salt

For the assembly:

  • Flour, for dusting
  • 480 grams classic tomato sauce
  • 600 grams fresh mozzarella
  • 30 grams fresh basil
  • 60 grams grated Parmesan, plus more to taste

Recommended Products

3 / 3