Pizza Dough with Poolish (Preferment)

Poolish is a type of preferment made from equal parts flour and water with a small amount of yeast. Originally used in France for baguettes, it later became popular in modern pizza making. Using poolish enhances flavor, adds mild sweetness, improves dough extensibility, and results in a lighter, crispier crust.

Essential Ingredients

Poolish

250 ml water

250 g flour (~13% protein)

0.3 % yeast

Main Dough

poolish (~35% of total dough)

380 ml additional water

flour (added gradually, amount not explicitly specified)

salt

olive oil

For serving

burrata

fresh basil

Equipment

Plastic Dough Spatula

Dough Proofing Boxes

Glowen Raptor 1 Black Multi-Fuel Pizza Oven

Turning Peel

Wooden Pizza Peel

Baking Gloves

Step by Step Instructions

Prepare the Poolish

• Mix water, flour, and a small amount of yeast.
• Stir until you get a pancake-like batter.
• Leave at room temperature for 1-2 hours until it starts fermenting.
• Transfer to the fridge for 16-24 hours.

more poolish = faster fermentation

Make the Dough

• Dissolve the poolish in water (~380 ml).
• Gradually add flour while mixing.
• Add salt and remaining water.
• Mix/knead until the dough starts forming.

Kneading & Resting

• Transfer dough to a work surface.
• Knead using stretch and fold technique.
• Shape into a ball and lightly coat with olive oil.
• Rest for 15 minutes.
• Knead again for ~5 minutes.
• Rest another 15 minutes.

Shaping

• Divide dough into portions (~280 g each).
• Shape into dough balls.
• Let rise for 2-3 hours or refrigerate for up to 2-3 days.

Baking

• Stretch the dough.
• Add toppings (e.g., burrata, basil).
• Bake until golden with a crispy crust.