My favourite pizza dough recipe
seriously. This is my front-runner pizza dough recipe. Credits go to my ex-wife colleague Michele, a chap epicure and italian exile in Krakow. He is the one who first base introduced me to poolish pizza boodle and kindly shared his recipe with me. The funny story thing is that we did not call the pre-ferment a poolish. I copied his recipe in italian and the pre-ferment was constantly referred to as lievitino.
It was lone when I got into sourdough bread-making that I learned that a pre-ferment can have versatile names, and the lievitino technique that Michele had taught me was actually a poolish. What ’ sulfur even more amusing is that the term “ poolish ” is derived from the word “ Polish ” as it was polish bakers that spread this pre-fermentation technique throughout Europe. And I happened to learn this pizza dough recipe with poolish from an italian in Poland. This was one of those “ nothing in life happens by opportunity ” moments .
What is a poolish?
A poolish is a pre-ferment that gets added to the dough in bread and pizza cook. A poolish is made of flour, water system and a very bantam measure of commercial yeast. It is then left to ferment for about 8-12 hours. This is besides known as “ leech ” due to the very airy and spongy texture it develops during its zymosis ( see pictures below ). There are actually two types of sponge used in bread bake : poolish and biga. While biga is drier, poolish has 100 % hydration, which means that you are adding 100 % of the slant of flour in water .
This march may resonate with that of making a sourdough newcomer. In fact, we are reasonably applying the same concept with a poolish. Making a poolish is like making a levain : you are creating a pre-fermentation that will then be added to your final dough. What distinguishes a poolish from a proper sourdough newcomer is clock. A poolish lone requires 8-12 hours to make, while a sourdough starter can require something between 5 and 8 days. But if you have an active voice sourdough starter at pass you can besides make a pre-fermented pizza dough using that ! Read on to see my pre-fermentation recipe two ways .
If this all sounds a piece confuse to you, I invite you to hop over to my sourdough starter for beginners post where I have explained the very basics of a sourdough starter and the wonders you can make with it. Don ’ triiodothyronine worry, making pizza with poolish is much more simple than it may seem !
How to make a poolish
To make a poolish you have to mix together the same weight in water and flour, and add a minimal sum of yeast. Michele ’ south recipe called for 5 g of fresh yeast, the one that comes in cubes. 5 g is generally the minimum weight a home kitchen scale will show, making it easy to measure. While I often use fresh yeast, when that is not available I turn to my instant yeast packets I keep as stand-in in my pantry .
One packet of dry yeast ( 14 g ) subs a whole 50 g cube of fresh yeast. then if we need the equivalent of 5 thousand of fresh yeast we will need to use about 1 gravitational constant of instantaneous yeast. And that is not something you can measure with a regular kitchen scale. What I did the first clock was to halve the message of my dry yeast packet until I got to 1/10 which is what I needed in this recipe and it became a identical bantam sum, something that is even less than 1/8 tsp. A sprinkle, very .
In fact, the longer the rest clock time, the smaller the total of yeast you need. The opposite is besides true : the shorter the clock, the more yeast you will need. Since we ’ re making our pre-ferment the night before, our poolish will have enough time to ferment even if we put excessively little yeast in it .
just like when making regular pizza dough you would add a little sugar to activate your yeast, Michele ’ s recipe calls for the same procedure even in the poolish phase. If using fresh yeast, add it to 300 milliliter of halfhearted water together with a teaspoon of honey, dissolve, and pour this mixture into a bowl with 300 thousand of flour. If using clamant yeast like I am in this post, there is no need to dissolve the yeast in water. Stir a teaspoon of beloved into halfhearted water, and in the other roll you mix the yeast directly into the flour .
Give the mix a stir until it gets homogeneous, cover with cling film and leave at board temperature nightlong. As you can see making a poolish is very easy, precisely like stirring water and flour. The yeast will do its thing while you sleep and the play along good morning you will have your quick study quick to use. You know everything has gone well if it has doubled in size and it shows a very bubbling top .
How to make poolish pizza dough
Making pizza boodle with a poolish is not more unmanageable than making even pizza. All you have to do is combine flour and more water and add the pre-ferment. When pouring the poolish out of its bowl you will amply see why this is called a sponge :
At this point the dough will be quite sticky so I recommed to work it with a wooden spoon or a spatula in a large stadium. only when it starts coming together you can proceed and mix in the salt. The quantities we are using in this recipe are :
- all of your mature poolish
- 800 g flour (preferably manitoba)
- 300 ml water
- 20 g table salt*
*Update : If you are using ocean salt it will likely be quite firm in flavor, so 20 thousand will be more than enough. In Poland where I learned to make this boodle I was using rock salt which has a mild spirit, and the salt I have here in Sweden where I am located immediately is arsenic mild as the one I was using in Poland. I normally put 30 gigabyte of strategic arms limitation talks, aware that this is a quite meek salt. Start with 20 and if you notice that it ’ second not enough, it might be that you are besides using a mild salt and could do a small bite more .
When most of the flour has been incorporated, pour the mixture onto a working coat and knead it until you get a proper boodle. You can well knead it by hand, as it shouldn ’ t take more than a couple of minutes at this point. You can go ahead and add a pair of tablespoons of olive petroleum if you wish so. You know your boodle has the veracious consistency when it feels elastic but not sticky. According to the flour you ’ re using you may need to add a sprinkle of flour to achieve the right consistency, if you feel like it ’ randomness besides awkward .
When the dough is ready, put it back into the bowl, cover it with cling film and let it rest for a few hours again. I would recommend a minimal of three hours at room temperature, but I normally allow the whole day. In the future section I am giving you a breakdown of the times I normally follow to make my poolish pizza boodle .
Poolish pizza dough timeline
Compared to a pizza boodle made with yeast that normally entirely requires a couple of hours from start to end, a poolish pizza dough will require more time. Remember that the smaller the amount of yeast, the longer the time it will need. I generally budget in 24 hours from the moment I prepare the poolish to the time I sit down to eat my pizza. This is the timeline I normally follow :
- Evening of day 1: make the poolish. Takes about 5 minutes to put together so this is a non-existent hassle, really. Then I cover it and leave it on the counter overnight.
- Morning of day 2: make the dough. When I want to have pizza night, I wake up 10 minutes earlier to fit in the time to put together my dough. Mix, a quick knead, and back in the bowl for bulk fermentation. This is when I leave for work and forget about it. By the time I come back I will have a nice pizza dough ready to use.
- Afternoon of day 2: proofing the dough / making the pizza. When I come back home, my dough is ready to use. I have two ways to make pizza: either baked on the hot stone or in baking sheet/oven tray. If I’m using the stone, I usually just go ahead and portion out my dough. If I’m making the pizza in a sheet pan I will stretch it out and let it proof in the pan for one hour. Just the time it takes to get all the other ingredients ready and warm up the oven.
- Evening of day 2: finally enjoy great pizza. Making pizza dough might have taken almost 24 hours, but now I’m enjoying a great homemade pizza with a fragrant crust that will also be much easier to digest!
Is using a poolish worth it?
The biggest advantage of making poolish pizza dough is that you will feel less bloat after eating it, compared to pizza made following a regular recipe. retentive agitation makes a baked intersection more digestible. There are studies being conducted about long ferment breads being tolerated by gluten intolerants, which is reasonably amazing .
even people who are not sensitive to gluten much feel bloated after eating pizza. This is one of the reasons why I rarely drink beer in concert with pizza, as the food alone normally makes me feel thus full I can not possibly besides fit in a beer. I have found that pizza made with a pre-ferment makes me feel less bloat and I am even able to have a beer with it without feeling like I ’ megabyte explode afterwards .
A pizza dough recipe that takes 24 hours to make may sound like an incredible job, but most of that time is passive voice, very. Making the poolish itself entirely takes 5 minutes, and kneading the boodle doesn ’ t take more time than a dough made with a regular pizza recipe with yeast would. Pre-fermentation of the poolish and bulk agitation of the dough just happen on their own. So a pizza with poolish takes more time but does not require that a lot work, compared to a convention pizza dough recipe .
thus now I ’ ve been sharing a classical poolish pizza dough recipe made with a bantam amount of yeast. But is it potential to make it without any yeast at all ? The answer is yes, if you are using a sourdough starter. Just like in sourdough bread cause, adding a sourdough starter will incorporate wild yeast into your dough, as opposed to commercial yeast .
Making a levain is key in sourdough boodle baking. A poolish is basically the same concept. While a poolish is a concoction of flour, urine and yeast, a levain is a concoction of flour, body of water and sourdough starter. The consequence is the same : the baseless yeast contained in the starter will trigger the zymosis of the flour and water concoction, delivering a sponge that will be added to the dough. so if you want to use a sourdough starter to make your pizza boodle, you ’ re basically making your boodle with a levain, preferably than a poolish .
The poolish pizza recipe I ’ meter communion in this stake yields 4 round pizza, or 2 plane pan ones. To get the same come of dough if using a sourdough starter, the quantities for the poolish-levain are as follows :
- 200 g flour
- 200 ml water
- 60 g active sourdough starter
Mix until homogeneous, brood with cling film and let rest overnight. The play along dawn, make the boodle :
- all of your mature levain
- 500 g flour
- 180 ml water
- 20 g salt
Mix levain, flour and water in a bowl with a wooden spoon or a spatula, adding the salt only when the dough has started coming together. Knead on a lightly floured surface until the boodle is homogeneous, palpate elastic and not gluey. Add a little olive anoint if desired. Return the boodle back to the bowl, traverse with cling film and let rest a few hours, until it doubles in size. I generally do not put the dough in the electric refrigerator but do all the steps at room temperature .
A pizza crust made with sourdough starter will be pleasantly chewy, can have a nice resurrect and cover girl vent bubbles ( depending on oven temperature and thickness, of course ) and a lovely sour hint, lend by the sourdough starter. As a long ferment, it will have the lapp choice of making you feel less bloat just like pizza made with poolish .
And since you ’ re curious to see what the boodle I ’ ve photographed in this post has become, here ’ s the answer. Pizza bianca with cherry tomatoes, buffalo mozzarella, white mildew tall mallow and pecans .
Pizza topping inspiration
ever since my colleague introduced me to pre-fermentation there has been no going rear for me. The only times when I “ cheat on ” and make pizza with a regular recipe with more yeast are entirely those times when I in truth want to have pizza and I can ’ metric ton expect 24 hours. But I love not feeling bloated after eating my pizza, so when such pizza cravings hit I in truth try to hold my horses, prepare a poolish alternatively, and enjoy pizza even more the following day .
You can besides try poolish focaccia future prison term ! Perfect as a crank or to serve alternatively of bread !
Don ’ thymine forget to pin my poolish pizza boodle recipe for your future pizza night ! Subscribe to my newsletter for more recipes and food inspiration !
Poolish pizza dough
Pizza dough made with a poolish. Make a pre-ferment using a minimal amount of yeast for a capital pizza dough that is much easier to digest and has a fantastic texture.
For the poolish pre-ferment
( lukewarm )
fresh yeast ( or 1 g dry yeast )
For the pizza dough
- mature poolish pre-ferment
postpone strategic arms limitation talks
Metric – US Customary
To make the poolish
- Combine the water system, beloved and clean yeast and touch. Pour into flour and stir until homogeneous. Cover with cling film and leave to rest at room temperature overnight ( 8-12 hours ). Have a bowl boastfully enough for the concoction to double in size. If using moment yeast, mix the yeast with the flour and arouse in water and honey mix .
To make the dough
- Combine the body of water and flour and pour in the mature poolish, which should have a light spongy and bubbly texture. Stir with a wooden spoon or a spatula to combine. When the dough is starting to come together, add the salt and flip onto a lightly floured coat. Knead the dough until consistent, it sould feel elastic but not gluey. Add 2 tbsp olive oil if you wish. Place dough back into the bowl, cover with cling film and let upgrade for a minimum of 3 hours. Have a bowl large adequate for the dough to double in size .
If using sourdough starter instead of yeast
To make the pre-ferment compound 200 gigabyte flour, 200 milliliter water and 60 g active sourdough starter. Cover with cling film and let rest for 8-12 hours.
The come day, combine 500 g flour, 180 guanine water and the suppurate sourdough pre-ferment. Add 20 g salt lone when the boodle is starting to come together. Knead until firm and not gluey and put back into the bowl, covered. Let rise until doubled in size, for a minimum of 4 hours at board temperature .
For pizza topping ideas try these :
- Eggplant parmesan pizza
- Garlic mushroom pizza bianca
- Pesto pizza with green beans
- Pizza bianca with sautéed leeks and mascarpone
- Mixed mushroom pizza
- Pear and blue cheese pizza bianca
Please notice that the nutrition information is made by an on-line calculator and lone meant to be used as a guidepost .
Poolish pizza dough
Amount Per Serving
Calories from Fat 27
% Daily Value*
Saturated Fat 1g
Vitamin C 1mg
* Percent Daily Values are based on a 2000 calorie diet.
( Visited 54,798 times, 157 visits today )