A Humble Tutorial: Poolish for Pizza Dough

A Humble Tutorial: Poolish for Pizza Dough

Some say baking is an art, others say it's a science. I say it's 100% both and making poolish for your favorite bread loaf or pizza is no exception. Poolish for pizza dough is an easy way to take your pizza making from good to great!

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Course: Bread, dinner, Main Course

Cuisine: Italian

Keyword: bread, Flatbread, pizza, poolish, sourdough discard

Prep Time: 30

Cook Time: 8

Rest time: 12

Total Time: 12 38

Servings:

Calories: 596kcal

Ingredients

Poolish Ingredients

▢ 54 ml water divided
▢ 54 g all purpose flour divided
▢ 1 g yeast
▢ 1 g honey

Dough Ingredients

▢ 3 g salt
▢ 51 ml water
▢ 108 g flour

Instructions

Make the Poolish

Add all of the poolish ingredients to a mixing bowl and whisk until combined. Cover and leave at room temperature for 1 hour.
After 1 hour at room temperature, put the poolish into the refrigerator for 12-24 hours.

Make the Dough

Take the poolish out of the refrigerator and add the water from the dough ingredients. Mix until thuroughly combined.
Add half of the flour from the dough ingredients, stir until combined.
Add the salt and the rest of the flour and continue stirring until a shaggy dough has formed.
Turn out the bowl on a clean work surface and continue kneading the dough until a sticky ball has formed. Cover with the bowl and rest for 15 minutes.
With olive oil on your hands, knead and work the dough for a minute or 2. Your goal is to finish with a smooth dough ball. Rest the dough for 30 minutes in an oiled bowl.

Divide the Dough

If you are making more than 1 pizza, divide the dough into 270g dough balls and place them on a floured cookie sheet. Cover them with plastic wrap and rest them for 2 hours. Leave plenty of space for them to rise. They could double in size.
Use these dough balls for making pizza or flatbread in your pizza oven or home oven with the toppings of your choice.

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