Poolish Pizza Dough
The only pizza dough recipe that you require is a poolish pizza dough. The pizza crust made with it has the best flavor and the most desirable crust texture. It is flavorful, crispy on the outside with bubbles and airy pockets on the inside. Not to forget that it is easier to digest than a standard homemade pizza dough.
Ingredients
Poolish Ingredients
- 200 g Water
- 200 g Bread Flour or 00flour
- 1 g Active Dry Yeast
- 3 g Honey
Poolish Pizza dough Ingredients
- 200 g Bread Flour or 00 Flour
- 40 g Water
- 12 g Salt
- 28 g olive oil (2Tbsp)
Instructions
Step 1 Making poolish
- To make the poolish, start by measuring flour, water, honey, and active dry yeast. Then, in a bowl, combine flour and yeast. Mix well and set aside.
- Mix honey in the water and then pour into the dry ingredients. Combine everything well and make sure there is no dry flour left. Hydrate every bit of the flour.
- Clean the sides using a wet spatula. Cover the bowl with the cling wrap and let it ferment for 12-16 hours at room temperature. The ideal ambient room temperature poolish fermentation should be around 65-75 0F.
Step 2 Kneading poolish pizza dough
- After 12-16 hours, the poolish should be ready to be used for making the poolish dough
- Measure the ingredients and start by combining salt and flour.
- Now add the olive oil and rub the oil into the flour, until the flour becomes crumbly and forms a soft ball when pressed in a fist.
- Add the poolish followed by the water. Combine everything using your hands or the back of the spatula until no dry patch of flour is left behind.
- Cover and let the dough rest for 15 minutes.
- Then empty the dough mass onto a flour-dusted work surface. Knead using the palm of your hands. Stretch the dough away from you and then collect it back and press down in the center. Then again use the heels of your hands to push the dough outwards (away from you) to stretch it and extend the gluten stands. Then collect it back and repeat.
- Keep repeating until a smooth ball of dough is formed. There you have a poolish pizza dough! Now you can work with it just like any pizza dough.
Step 3 Bulk Fermenting the poolish pizza dough
- For making the poolish pizza, let the dough bulk-proof at room temperature until it doubles up in volume.
- Then remove it into a flour-dusted workstation. Divide the dough into four dough balls if making 4 small pizzas or one large round if making one large pizza.
- Now cover and let this dough ball rest for about half an hour on the workstation while keeping it covered.
Step 4 Shaping and proofing the pizza
- Stretch out the dough from a pizza. You can also use a rolling pin to roll out the dough.
- Now cover the rolled-out dough and let it proof for about 45 minutes to an hour. The dough will look fuller and have air pockets here and there.
- Press the center of the pizza using your finger to pop any air bubbles. You can also use a fork to run around the shaped pizza, leaving the edges.
Step 5 Topping and baking poolish pizza
- Now spread your favorite pizza sauce, add fresh basil leaves, add cheese, and top with your favorite toppings. I am using my favorite vegetable toppings.
- Preheat your pizza oven or the conventional oven to 4700 F and bake the poolish pizza dough for 7-8 minutes or untill done.
- Slice and serve warm.
Notes
- For pizza dough, recipes use bread flour or 00 Flour. Regular all purpose flour will not give the best results.
- Make sure you use very little yeast to use this fermented pizza dough poolish.
- If the temperature is very high in your kitchen, let poolish ferment for 4-5 hours at room temperature and then move it to the refrigerator. And let it cold ferment for 8-10 hours.
- Kneading the key to a perfect dough. If kneading with a hand, knead for a good 8-10 minutes. Make sure that the dough is smooth and elastic.
- If kneading in a stand mixer, start at low speed, and work your way up until the dough separates itself from the sides of the mixer bowl.
📋 Nutrition Facts
Nutrition
Calories: 368kcal
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