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Author:
marcpizza_
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Homemade Pizza with Poolish
This recipe guides you through making a delicious homemade pizza using poolish, a pre-ferment that enhances the flavor and texture of the dough. From preparing the starter to baking the final pizza, this detailed guide ensures a perfectly crisp crust and a rich, airy crumb. This recipe results in an authentic Italian-style pizza, perfect for a cozy night in or entertaining guests.
#Pizza
#Poolish
#Italian
#Dough
#Homemade
#Fermented
#Dinner
#Lunch
#Comfort Food
Mixing Poolish Ingredients
Recipe Information
32m
Prep Time
15m
Cook Time
47m
Total Time
4
Servings
Medium
Italian
Spanish
Nutrition (per serving)
450
Calories
18g
Protein
60g
Carbs
15g
Fat
Fermented Poolish Ready
Ingredients
Servings: 4
💡 Tip: Check off ingredients as you add them to keep track of your progress!
Stretching the Pizza Dough
Instructions
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- Prepare the poolish by combining 100g bread flour, 100ml water, and 0.5g instant dry yeast in a bowl. Mix until well combined and no dry spots remain.1mPreview1mPreviewPrepare the poolish by combining 100g bread flour, 100ml water, and 0.5g instant dry yeast in a bowl. Mix until well combined and no dry spots remain.
- Cover the bowl with plastic wrap and let the poolish ferment at room temperature (around 20-22°C or 68-72°F) for 12-16 hours, or until it is bubbly and has a pleasant, slightly alcoholic aroma.12hPreview12hPreviewCover the bowl with plastic wrap and let the poolish ferment at room temperature (around 20-22°C or 68-72°F) for 12-16 hours, or until it is bubbly and has a pleasant, slightly alcoholic aroma.
- In a large mixing bowl, combine the prepared poolish with 400g bread flour, 200ml water, 10g salt, and 10ml olive oil. Mix with a spoon or your hands until a shaggy dough forms and all ingredients are incorporated.5m
Preview5mPreviewIn a large mixing bowl, combine the prepared poolish with 400g bread flour, 200ml water, 10g salt, and 10ml olive oil. Mix with a spoon or your hands until a shaggy dough forms and all ingredients are incorporated. - Turn the dough out onto a lightly floured surface and knead for 10-15 minutes, or until the dough is smooth, elastic, and passes the windowpane test.15m
Preview15mPreviewTurn the dough out onto a lightly floured surface and knead for 10-15 minutes, or until the dough is smooth, elastic, and passes the windowpane test. - Place the kneaded dough in a lightly oiled bowl, cover with plastic wrap, and let it bulk ferment at room temperature for 1.5-2 hours, or until it has doubled in size.2h
Preview2hPreviewPlace the kneaded dough in a lightly oiled bowl, cover with plastic wrap, and let it bulk ferment at room temperature for 1.5-2 hours, or until it has doubled in size. - Gently deflate the dough and divide it into 2 equal portions. Shape each portion into a tight ball.5m
Preview5mPreviewGently deflate the dough and divide it into 2 equal portions. Shape each portion into a tight ball. - Place the dough balls on a lightly floured surface, cover loosely with plastic wrap, and let them proof for another 60-90 minutes, or until visibly puffy.1h 30m
Preview1h 30mPreviewPlace the dough balls on a lightly floured surface, cover loosely with plastic wrap, and let them proof for another 60-90 minutes, or until visibly puffy. - Preheat your oven to its highest temperature (typically 250-280°C or 480-530°F) with a pizza stone or baking steel inside for at least 30 minutes.30m
Preview30mPreviewPreheat your oven to its highest temperature (typically 250-280°C or 480-530°F) with a pizza stone or baking steel inside for at least 30 minutes. - On a lightly floured surface or semolina, gently stretch one dough ball into a round pizza shape, approximately 10-12 inches in diameter. Transfer the dough to a pizza peel dusted with semolina or flour.2mPreview2mPreviewOn a lightly floured surface or semolina, gently stretch one dough ball into a round pizza shape, approximately 10-12 inches in diameter. Transfer the dough to a pizza peel dusted with semolina or flour.
- Evenly spread half of the tomato sauce over the stretched dough, leaving the edges plain. Distribute half of the mozzarella cheese over the sauce.3m
Preview3mPreviewEvenly spread half of the tomato sauce over the stretched dough, leaving the edges plain. Distribute half of the mozzarella cheese over the sauce. - Carefully slide the pizza onto the preheated pizza stone or steel in the oven. Bake for 8-15 minutes, or until the crust is golden brown and the cheese is bubbly and slightly browned.15m
Preview15mPreviewCarefully slide the pizza onto the preheated pizza stone or steel in the oven. Bake for 8-15 minutes, or until the crust is golden brown and the cheese is bubbly and slightly browned. - Remove the pizza from the oven, garnish with fresh basil leaves, slice, and serve immediately. Repeat with the second dough ball.1m
Preview1mPreviewRemove the pizza from the oven, garnish with fresh basil leaves, slice, and serve immediately. Repeat with the second dough ball.
💡 Tip: Click on any step to mark it as completed and track your cooking progress!
