Poolish Pizza Dough Recipe

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Poolish fermenting in mason jars.

Poolish Pizza Dough Recipe

Make a perfect crust with this super easy poolish pizza dough. Preferments don’t have to be difficult!



  • 100 g Flour 00 or All Purpose
  • 100 ml Water lukewarm
  • 0.35 g Active dry yeast
  • 2 g Honey

Pizza Dough

  • 190 g Flour 00 or All Purpose
  • 105 ml Water
  • 9 g Salt
  • 5 g Honey
  • 9 g Extra Virgin Olive Oil


  • Prepare the Poolish: Combine lukewarm water, yeast, and honey in a mixing bowl. Stir until yeast is dissolved. Add flour and mix to a thick batter. Cover and let it rest at room temperature for 1 hour, then refrigerate overnight.
  • Make the Dough: Add poolish and lukewarm water to a new bowl, mixing until smooth. Stir in honey. Mix flour and salt separately, then gradually add to poolish mixture. After adding half, mix in olive oil, then the rest of the flour/salt. Cover and let rest for 15 minutes.
  • Knead or Rest: You can knead the dough for 15-20 minutes until smooth and elastic, or let it rest overnight in the fridge for a no-knead method.
  • Shape and Proof: Divide dough into two balls, place on a lightly oiled tray, cover, and let them proof for 3-4 hours at room temperature.
  • Bake: Shape into pizzas, add your favorite toppings, and bake in a preheated oven at your highest temperature until the crust is golden and toppings are bubbly.


Using poolish makes your pizza crust tastier and gives it a better texture. This dough recipe is perfect for making two Neapolitan sized pizzas. Adding honey helps darken the crust in a low-temperature oven. Adjust the amount based on how dark you prefer your crust. You can keep one dough ball in the fridge if you’re not using both.


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