Poolish Pizza Dough
You will soon be the master of pizza night with this quick and easy poolish pizza dough recipe! Add on your favorite toppings and impress your guests with the enticing aromas and deep flavors of this pizza. The dough has a light and airy texture that will have you craving more. Naturally dairy free and can be easily made vegan, too.
Servings: 4
Calories: 480kcal
Equipment
Ingredients
For The Poolish
- 1½ cup “00” flour, or all-purpose flour
- ⅛ tsp dried yeast
- 1 cup water room temperature
- 1 tsp honey
Poolish Pizza Dough
- 1 cup water room temperature
- 2⅔ cup “00” flour, or all-purpose flour
- 1 tsp salt
Instructions
- Whisk together the flour and yeast.
- Stir the honey into the warm water until melted.
- Pour the water mixture into the flour and mix until well combined.
- Cover with plastic wrap and sit at room temperature for 12 hours to ferment.
- To prepare the dough: Whisk the water into the poolish to dissolve the poolish.
- Add the flour and salt and mix to form a dough.
- Turn the dough out on to a lightly floured bench and knead for 5 minutes. The dough will be sticky so sprinkle lightly with flour when it becomes too sticky to knead, continue kneading until smooth.
- Form a ball with the dough and place into a lightly oiled bowl. Cover with plastic wrap and sit at room temperature for 2 hours and then place in the fridge for 12 hours.
- Remove from the fridge and allow the dough to come to room temperature for 2 hours.
- Turn the dough out onto a lightly floured bench and divide into 4 equal amounts for 8” pizza bases or cut into 2 for 10”-12” bases.
- Gently roll each piece of dough into a smooth ball. Place the ball, seam side down, into a lightly oiled dish or dough box. Cover with a lid or plastic wrap and allow the dough to rest at room temperature for 2 hours.
- Preheat the oven to 400 degrees F / 200 C.
- Shape the dough and top with your favorite toppings.
- Cook in a hot oven for 8-10 minutes or until cooked through.
- Serve immediately and enjoy!
Notes
- For a vegan friendly dough substitute the honey with a tsp of sugar and mix it with the water to dissolve.
- “00” flour is a finer ground flour than all-purpose flour and is great for making pizza bases. If “00” flour isn’t available you can use general all-purpose flour instead.
- Use warm room temperature water only and not hot, hot water will kill the yeast which will prevent the dough from rising.
- The poolish will take 12 hours at room temperature to completely ferment and is ready when it’s very bubbly.
- This pizza dough is a sticky dough. When kneading sprinkle with extra flour on the bench and on the dough.
- After the dough has rested in the fridge for 12 hours it will have formed bubbles throughout the dough.
- Press the dough into desired shape before topping with favorite pizza toppings and cook in a hot oven.
- This recipe takes a while to make but the end result is worth it!
Nutrition
Serving: 2slices | Calories: 480kcal | Carbohydrates: 101g | Protein: 13g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.1g | Sodium: 590mg | Potassium: 141mg | Fiber: 4g | Sugar: 2g