Easy Poolish Pizza Dough

Course: pizza

Cuisine: French

Keyword: liquid starter, napolitana pizza

Prep Time: 40

Cook Time: 3

Servings: pizzas

Calories: 550kcal

Cost: $4

Impress your family and friends with your newfound skills

When making pizza during the warm season, it is recommended to use one gram of fresh yeast whereas during the cold season, you should increase the amount to 3 grams and no salt added to the poolish for optimal results. To begin, mix the fresh yeast with room temperature water using a whisk. Once the yeast is dissolved, add the flour (add a pinch of salt if room temp exceed 73.5ºF/23ºC, and mix until just combined using your right or left hand. Use a dough scraper or a rubber spatula to clean down the sides of the bowl.
Cover the bowl with plastic wrap. Make a hole in the center with a knife. Let the poolish ferment overnight at room temperature (14 hours max).

Pour chilled water into the bubbled poolish, where the magic begins. The addition of yeast will kickstart the fermentation process. Transfer this liquid starter to your mixing bowl, and incorporate the remaining flour and salt. Mix on low speed until the dough starts to come together, then increase the mixer speed to medium high. Let it mix for a good 7 minutes until the dough cleanly pulls away from the sides of the bowl. Here comes the crucial part: the internal temperature of your dough should ideally hover between 74-75ºF (23-26ºC). This ensures the yeast activity is optimal, resulting in perfectly risen and flavorful pizzas. Once mixed, cover the dough and let it rest for an hour, allowing the flavors to develop and deepen. Next, it's time to transfer the dough onto a floured countertop. Handle it gently to preserve those precious air bubbles created during fermentation. Divide the dough into 6 equal portions, degas slightly, and shape them into tight, uniform balls. Cover the dough balls and let them rest for another 30 minutes, allowing them to relax.
Flour your work surface and dough with fine semolina or flour. Shape dough balls into pizzas and throw in the oven.

Experimenting with different toppings and cooking techniques is all part of the fun of making pizza at home.

Whether you're using a domestic oven or a wood-fired oven, the key is to cook the pizza quickly at a high temperature to achieve that perfect balance of flavors and textures.

Serving: 270g | Calories: 550kcal