Poolish Pizza Dough

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If there’s one thing I love, it’s making poolish pizza dough. The deep flavor, airy texture, and crisp-yet-chewy bite make every homemade pizza unforgettable. I’ve perfected this method over the years, and trust me, once you try a poolish starter, you’ll never go back! Plus, my recipe is naturally dairy-free and easily made vegan.

You’ve probably heard of Vito Iacopelli’s double-fermented pizza dough, it’s super popular, and for good reason! His poolish pizza is packed with flavor and has that perfect light, airy bite. I was so inspired by his technique that I wanted to create my own version, one that’s just as delicious but simple enough for anyone to make at home.

After plenty of experimenting, I’ve nailed the perfect balance of fermentation, hydration, and ease. I even love using this poolish pizza dough as the base for my favorite healthy vegetarian pizza, it turns out so good every time!

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🥘 Ingredients

I make this pizza dough with four simple ingredients you probably already have in your kitchen.

Flour: I always go for “00” flour for the best texture, but all-purpose flour works just fine too! Either way, you’ll get a delicious, airy crust.

Dried Yeast: This little powerhouse makes the poolish ferment quickly and gives the dough its signature rise, texture, and flavor. A tiny bit goes a long way!

Water: Simple but essential, I use water in both the poolish and the dough to bring everything together perfectly.

Honey: I love adding a bit of honey because it feeds the yeast and speeds up fermentation. You can skip it, but trust me, it makes a difference!

Salt: A must-have! Salt enhances the dough’s flavor, making every bite more delicious.

🔪 How To Make

Making a poolish might be unfamiliar to you, but I promise it’s worth it. It really isn’t much different than making regular pizza dough, and the end result is so delicious.

Poolish Starter

Mix Dry Ingredients: I start by whisking together the flour and yeast in a large bowl.

Mix Wet Ingredients, Combine: I stir the honey into warm water until it fully dissolves, then pour it into the flour mixture and mix everything together. At this stage, the dough looks a bit shaggy, but that’s exactly what we want!

Cover: I cover the bowl with plastic wrap and let it sit at room temperature for 12 hours to ferment. When I uncover it, the poolish is bubbly, airy, and smells absolutely amazing – sweet, yeasty, and just a little tangy, like the start of something incredible!

Pizza Dough

Whisk: I whisk the water into the poolish in a large mixing bowl until it fully dissolves. It transforms into a smooth, bubbly mixture, ready for the next step.

Form Dough: I add the flour and salt, then mix everything together with a wooden spoon until it starts coming together into a dough. It’s a little sticky at first, but that’s exactly how it should be!

Knead The Dough: I turn the dough onto a lightly floured surface and knead it for about 5 minutes. It starts off sticky, so I sprinkle just a little flour when needed, but not too much, I want to keep that hydration! If I’m feeling lazy, I use a stand mixer with a dough hook instead. Either way, I knead until the dough is smooth and elastic!

Cover & Let Sit: I shape the dough into a ball and place it in a lightly oiled bowl, then cover it with plastic wrap. It sits at room temperature for 2 hours to start bulk fermentation, then goes into the fridge for 12 hours to cold ferment, that’s where the magic happens! When I’m ready to use it, I let it come back to room temperature for 1-2 hours.

Divide Dough: I turn the dough onto a lightly floured surface and divide it up, four pieces for 8-inch pizzas or two for 10-12 inch pizzas.

Form Balls & Cover: I gently roll each piece into a smooth dough ball, making sure to keep the seam side down. Then, I place them in a lightly oiled dish or dough box, cover them up with a lid or plastic wrap, and let them rest at room temperature for a couple of hours. This gives the dough time to relax, making it super easy to stretch later!

Preheat Oven: While the dough rests, I preheat the oven to 400°F (200°C). Getting the oven nice and hot is key to achieving that perfect crispy-yet-chewy crust!

Shape: I gently stretch and shape the dough into a circle using my hands, letting gravity do some of the work. I avoid using a rolling pin to keep all those lovely air bubbles intact for a light, airy crust!

Top: I add my favorite toppings, keeping it simple with classic tomato sauce and mozzarella or getting creative with fresh veggies, herbs, and drizzle of olive oil.

Cook: I slide the pizza onto a hot pizza stone or tray and let it bake until the crust is golden and bubbly about 8-10 minutes. As soon as it’s out of the oven, I can’t resist digging in. Serve it up hot and enjoy every delicious bite!

📖 Variations

I love how versatile this poolish pizza dough is, once you master the base, you can switch things up and make it your own.

Garlic-Herb: I love adding minced garlic and fresh herbs for a fun flavor boost! I mix them into the dough while kneading or brush a garlic herb mixture over the crust before baking.

Vegan: I make this dough vegan-friendly by swapping honey for a teaspoon of sugar, it’s that easy! Just mix it with the water to dissolve, and you’re good to go.

Poolish Neapolitan Pizza: When I want that classic Neapolitan vibe, I top my pizza with fresh tomato sauce, mozzarella, parmesan, basil, and extra virgin olive oil. No need for a 3-day dough, this poolish version is quicker and just as delicious.

Garlic Breadsticks: This dough isn’t just for pizza, I also use it to make cheesy garlic breadsticks or soft, fluffy dough balls. They’re perfect for dipping into my creamy Alfredo sauce.

🍽 Serving Suggestions

I love that this pizza isn’t just a meal, it’s an experience! Here are some of my favorite ways to enjoy this poolish pizza dough:

Classic Pairing: I love serving this pizza with a simple side salad, think fresh arugula and spinach salad with tomatoes, and a drizzle of balsamic glaze. It adds the perfect fresh bite to balance out the crispy, cheesy pizza.

Dipping Heaven: I always keep some warm healthy marinara or garlic butter on the side for dipping crusts. Trust me, it takes pizza night to the next level.

Make It a Feast: When I’m feeling extra hungry, I pair my pizza with homemade garlic knots or crispy mozzarella sticks.

Perfect for Sharing: If I’m hosting, I like to make different pizza varieties from pita pizza to dessert pizza, I cut them into small slices, and let everyone mix and match their favorites. Pizza parties are the best.

🧊 Storage Directions

Refrigeration: I store it in an air-tight container in the fridge for up to 3 days.

Freezing: If I want to keep my poolish for later, I freeze it – it stays good for up to 3 months.

Reheating: Leftover pizza? I bring it back to life by reheating it in a hot skillet for a few minutes to crisp up the crust.

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