Easy Poolish Pizza Dough Recipe | Neapolitan Poolish

Neapolitan pizza dough with poolish

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Introduction to poolish pizza

Poolish is a simple technique that can make some of the best pizza possible and it’s actually really easy!

Wonderfully light pizza poolish dough
Poolish produces a wonderfully active pizza dough

Poolish can sound complicated but it really isn’t. The best way to learn is to get stuck in and try it! You will learn from experience!

Hopefully this article will help you to understand what poolish is and encourage you to try it because it really does make great pizza! If you want to get stuck in, feel free to skip to the step by step recipe here.

Poolish pizza
A pizza I made using this poolish recipe

What is Poolish?

Poolish is a type of preferment which is used in many different doughs. It is traditionally used for making baguettes. However, it can also be used to make great pizza dough.

Poolish Baguettes
Baguettes I made using poolish

A preferment is simply when water, flour, and yeast are mixed together and left to prove BEFORE being added to the main dough. After about 8-12 hours when the preferment has proved, the rest of the ingredients are added to form the final dough.

However, the dough doesn’t need any more yeast adding, as the preferment acts like a sourdough starter, and proves the dough.

Preferments have different ratios of water and flour but Poolish is perhaps the simplest. Poolish has a ratio of 1:1 water and flour. In other words, it has equal amounts of water and flour. We also call this 100% hydration.

Pizza poolish just mixed
A poolish is a very wet dough (100% hydration) that is left to prove before being added to the other ingredients

This means poolish is really easy to make, and it also means your recipe is easy to work out. A 100% hydrated dough also creates an excellent environment for the yeast to work its magic.

NOTE: You may also hear the use of preferment referred to as the indirect method as the yeast is not added straight to the dough itself. In this context, a dough that is conventionally proved by yeast is known as the direct method.

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Is Poolish a sourdough?

Poolish works in a very similar way to sourdough but it in fact poolish ISN’T a sourdough. Sourdough uses wild yeast which is harvested from the flour itself. With a poolish, we add yeast to it.

For Neapolitan pizza, poolish would generally be the preferred option over sourdough. Sourdough is not traditional in pizza as it creates a strong and somewhat sour flavour which can overpower the toppings.

Poolish in not sourdough
Poolish is not actually sourdough

For beginners, I would highly recommend trying poolish. You may also find that you prefer it to sourdough!

Poolish generally produces a sweeter dough with only a hint of sourness, which tends to work very well with pizza. Poolish was actually initially invented to replicate sourdough. So whilst the two do have similarities, they are also very different.

How do you use Poolish in Pizza Dough?

As with sourdough, varying the amount of poolish you use in your pizza dough recipe will vary the prove time (length of fermentation). 

However, unlike sourdough, you can also adjust the amount of yeast in your poolish to adjust the prove time. Also, poolish doesn’t need feeding like sourdough does. We simply make the poolish, leave it to prove, and add the other ingredients.

Adding yeast to poolish
Adding a pinch of yeast to poolish

For this reason, poolish is very convenient and reliable when compared to sourdough. It is also much easier to make and poolish requires no feeding or management at all! And if that isn’t a bonus then I don’t know what is!

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Where does the name Poolish come from?

The most popular theory suggests that poolish was a technique used by Polish bakers in the 19th century. When the technique found its way to France, it was known as poolish.

French poolish baguettes
French poolish baguettes proving

Poolish became a very popular technique amongst French bakers. It allowed them to produce sourdough-like bread with more consistency and without as much sourness. In fact, it was widely adopted for the making of baguettes.

To this day, many artisan bakers use poolish for their breads, particularly baguettes. The technique has also become widely adopted in artisan pizza making, with many pizzerias in Naples adopting the method.

Naples, the home of Neapolitan pizza
Naples borrowed poolish from the French, who borrowed it from the Polish (probably!)

Poolish can make exceptional Neapolitan pizza when used properly. It is also very versatile and works with practically every type of flour you want to use for your pizza dough.

What is the purpose of Poolish in pizza?

The purpose of poolish in pizza is to improve the flavour and texture of the dough.

The 100% hydration (1:1 ratio of water to flour/equal amounts) of the poolish creates an ideal environment for the yeast. This allows the yeast to become very active, producing many subtle but complex flavours in the dough.

Pizza poolish in bowl
Poolish in a bowl – a very wet and active dough that smells incredible!

As soon as you uncover an active poolish the fragrance hits you! It’s an incredible smell that’s a delicious combination of sweet, sour, beery, and yeasty!

Once added to the final dough, the poolish also helps to produce a wonderfully light and airy dough, thanks to the development of the yeast.

Why use poolish for pizza?

A poolish helps to develop the characteristics of a longer proved dough in a shorter time. 

In general, the longer the prove, the better the flavour and texture of the pizza dough. This is because over time, the yeast is allowed to produce an increasing number of flavours and aromas in the dough.

Poolish pizza dough ready to bake
Wonderfull poolish pizza dough

Surprisingly, a poolish dough that has proved for 24 hours can achieve a similar texture and flavour to a normal dough that has taken 48-72 hours to prove.

The first advantage to this is time and convenience. In a shorter amount of time, we can achieve a very similar quality of dough just by using a poolish. What’s more, a poolish is really quick and easy to make!

The other advantage to this relates to the qualities of the flour we use. Most 00 flours are not strong enough to withstand proves of 48-72 hours. Once they start reaching these times, the dough loses its strength and the quality of the pizza reduces.

00 flour for Neapolitan pizza
Not all flour can support long proves – even 00 pizza flour!

However, the majority of 00 flours can withstand proves of up to 24 hours. By using a poolish, we can make a 24 hour dough that tastes just as good as 48-72 hour dough without losing any of the doughs other qualities! Particularly the pizza dough’s strength and stretchiness.

It’s like magic! It also smells incredible!

How to tell when the poolish is ready – or proved

The poolish will be ready to use when it has about doubled in size, just like a regular dough. It will also be completely covered in small bubbles and is very lively. You will get to know when it’s ready through experience.

However, there is a great tip you can try when you’re starting out:

Rather than making your poolish in a bowl, you can make it in a large glass. Once in the glass, place a rubber band or similar around the level on the glass. This will allow you to see how much the poolish grows (see below).

Poolish in glass
Place a rubber band around the glass

You can see from the image above just how much the poolish has grown, about double. The highest point that the poolish reaches is known as the peak. Ideally you want to use the poolish just before its peak.

In the image above we can tell the poolish has just passed its peak if we look at the edges of the surface, where it is starting to fall back down slightly. Ideally we should’ve used the poolish an hour or so ago but it is still perfectly fine to use.

We can make a note of how long it took to peak and then we will know when it’s ready next time we make one.

ADVANCED POOLISH – Controlling the prove time of Poolish pizza

In this section, I will go into a little more depth on how we can control our poolish but if you want to skip straight to the easy recipe, please click the button below.

Click here to skip to the recipe.

There are 2 main variables that you can control with your poolish. These are:


Both quantity of yeast and quantity of poolish will control prove times. But they will also have an affect on the flavour and texture of the final dough. Experimenting with these variables is something that I recommend you do to figure out what makes the best pizza for you.

However, there are some rules of thumb which will help you initially:

Bonus Tip: In my experience, using a 50% poolish recipe (50% of total flour coming from poolish) will ensure that your pizza dough will take roughly the same amount of time to prove as the poolish did itself. E.g. if your poolish takes 10 hours to prove, your pizza dough will then also take about 10 hours. This is really handy to know and makes timings a lot easier.

This may all sound a little complicated, but don’t worry I’ve got an easy to follow step by step recipe below.

Poolish pizza up close
Poolish pizza dough recipe below:

Recipe – Easy Poolish for Pizza

Makes: 4 pizzas

Difficulty: Medium

Price: Low

The great thing about this recipe is that I have designed it to fit around a normal daily routine.

You can make the poolish (takes less than 5 minutes) before you go to bed at night and it will be ready when you get up in the morning (about 10 hours).

You can then make the pizza dough and it will be ready in the evening (about 7pm depending on your routine). This is a great recipe to try out on a weekend.


For the poolish

300g 00 flour

300g water

0.6g dried yeast

For the pizza dough

330g 00 flour

70g water

14g salt

Note: I have assumed a room temperature of around 20C/70F. If your room is quite a bit colder than this, swap the amount of yeast for 0.9g. If your room is quite a bit warmer than this, swap the amount of yeast for 0.3g.


  1. Make the poolish – mix 300g water and 300g flour with 0.6g dried yeast in a large mixing bowl.
  2. Cover (with cling film or plastic bag) and leave to prove for around 10 hours at room temperature (or until the poolish is really frothy with lots of bubbles).
  3. Mix 70g water, 330g flour, and 14g salt into poolish to form large pizza dough.
  4. Cover and leave to rest for around 1 hour.
  5. Knead dough for 5-10 minutes (or until dough is stretchy and smooth).
  6. Cover and leave to rest for around 1 hour.
  7. Divide and shape dough into 4 equal dough balls.
  8. Cover and leave dough to prove for around 8-10 hours (or until doubled in size with small bubbles).
  9. Shape and cook your excellent poolish pizza dough!

Recipe Notes

  • I have designed this recipe to be as easy as possible, and to fit around the average person’s daily routine, whilst also making great pizza dough. Feel free to experiment with the amount of yeast to fit your routine (and just for fun!).
  • The amount of yeast in this recipe is 0.2% (of flour in poolish). This is a fairly standard poolish amount which takes about 10 hours to prove at room temperature (20C/70F). You could adjust the yeast to 0.3% for a quicker prove (or colder room) or 0.1% for a longer prove (or warmer room), there is no right or wrong amount.
  • This recipe uses just under 50% of total weight of flour in the poolish. This is about as high as you would generally go and it results in a fairly quick prove with a very light texture. You can reduce this amount to make a longer prove which can result in more flavour (but not necessarily better texture). To do this however, you would need to understand baker’s percentage.

Poolish Pizza

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Final thoughts on Poolish…

Using poolish in your pizza dough recipe is quite an easy technique and I would recommend it to anyone that’s comfortable with a standard pizza dough (direct dough). It makes incredible Neapolitan pizza dough. Once you have normal pizza dough down to a tee, I would highly recommend at least giving this a go.

Poolish Pizza

Here’s one I made earlier – poolish pizza, Neapolitan style!

Also, for those people looking for Sourdough recipes, I would recommend trying poolish first. Not only is it easier than sourdough, but in my opinion the flavour works better for pizza.

So have fun making poolish, and lets get mixing!

Tom Rothwell from My Pizza Corner eating homemade pizza

About Me

I’m Tom Rothwell and I’m super passionate about all kinds of homemade pizza! In the last few years I've been on a quest to find the perfect pizza. Now I'm sharing what I've found out with the world!

  1. Hannah Moore says:

    Wow this is a lot of helpful information, thanks. I’m going to give poolish a go so wish me luck!

    1. Tom Rothwell says:

      Thanks for the positive comment Hannah. And I’m sure you’ll be fine, it really isn’t too difficult. But good luck anyway!

  2. Paul says:

    Much thanks Tom,
    Searched long and hard from something that fitted well with a simple schedule, this works really well. Poolish brewing for my second attempt tomorrow. Have you ever tried with sourdough starter?

    1. Tom Rothwell says:

      Thanks Paul, I’m glad you’ve found it helpful.

      I have tried with sourdough before and it can work very well. It is a lot of work though and personally, I actually prefer poolish pizza.

      But I will probably be doing a series on sourdough at some point as I know it is something a lot of people are interested in trying. So watch this space!

  3. Thanks for this incredibly detailed recipe! I’m planning to make only 2 pizzas at a time. To do this, do I just divide the recipe in half?

    1. Tom Rothwell says:

      Hi Mandy, thanks for the positive feedback! And yes, you can simply half all the ingredients. Good luck and let me know how it goes. If you have any more questions feel free to ask.

      1. Simon says:

        Hi Tom,
        Thank you for this recipe. What if I want to use 1 kg of flour in total?

        1. Tom Rothwell says:

          Hi Simon. You will need to have a solid grasp of baker’s percentages to calculate poolish recipes. You can check out my article below:


          But I’ll try my best to explain:

          We want 50% of the total flour in our poolish and then we want 0.2% of that as yeast. So our poolish will be:

          500g flour (50% of 1kg)
          500g water (100% of 500g)
          1g yeast (0.2% of 500g)

          To calculate the quantity of ingredients we need to add to this, we will need to calculate all the quantities required and then subtract the quantities used in the poolish:

          (I have assumed 60% hydration dough – check out article on hydration if required: https://mypizzacorner.com/pizza-dough/neapolitan-pizza-dough-hydration/)

          So for 1kg flour:
          600g water (60% of 1kg)
          22g salt (2.2% of 1kg)

          So once our poolish is ready, we will need to add:

          500g flour (1kg – 500g)
          100g water (600g – 500g)
          20g salt

          I hope this makes sense, it can be quite difficult to calculate!

          Good luck!

  4. Yada Chanaphak says:

    It’s take too long to prove. But I will try to make it

    1. Tom Rothwell says:

      You can double the amount of yeast if you prefer and the dough will prove in half the time. You will be rewarded with a longer prove though, you can achieve a better flavour and texture. Good luck!

  5. Sudhan says:


    Clear simple directions. Easy to follow. Thank you. I have made pizza many times before at home. I am using this method for the first time. Fingers crossed

    1. Tom Rothwell says:

      Thank you for the kind words Sudhan. Any questions just give me a shout. Good luck!

      1. Sudhan says:


        Thanks for the reply. The pizzas turned out to be excellent. Today I am making normal dough.

        One question. I recently bought an ooni karu and have been very pleased with the results using gas. I used charcoal yesterday for a test pizza. Turned out great but was not able to get to 400+ C. Any tips?

        1. Tom Rothwell says:

          Hello again Sudhan! I’ve never used a Karu but I do have a friend that owns one. He tells me it’s difficult to get the oven above 420C so I think this may be a typical issue.

          Have you tried using dried wood instead? I suspect you may be able to get the oven hotter this way. I guess you could also buy the pellet hopper to attach as it’s the same attachment as the gas? I have an Ooni 3 with pellets and it gets incredibly hot. It can easily get to 500C if you want it to (although I prefer around 470C).

          Let me know if you find anything out! Good luck!


    Once through the final proof, how long can I keep a dough ball in the fridge before using?

    1. Tom Rothwell says:

      Hi Lindsay, thanks for the question. The dough is supposed to be used straight away. If you have some dough left over after making pizzas you can knock it back (remove all the air from it) and then refrigerate it. You will have to check the dough the next day to see if it needs knocking back again (if it is overproving).

      Also, before you make pizza with the refrigerated dough, you will need to bring it out to allow it to get to room temperature first. This will take at least a couple of hours.

      I’m planning an writing an article on knocking back shortly so stay tuned for that. Good luck!

  7. BobbyP says:

    Really good instructions. Passed on to a few people now. I’ve done both this and a sourdough. Whilst I prefer the taste of the sourdough I think this is much easier to work with and has a better structure.

    Fast becoming my go to dough recipe.

    Thanks for the great article!!

    1. Tom Rothwell says:

      Thanks for that Bobby! And yes poolish is much easier than sourdough. You can also reduce the amount of yeast in the poolish to prolong the fermentation. This will result in more subtle flavours in the dough (more of the sour flavours too). If you extend the prove to around 48 hours you should see a noticeable difference. Cheers

  8. Steve says:

    I halved the ingredients and it worked perfectly using good hard flour. Next time I’ll use 00 but i was very happy with my first results. The only glitch was that the dough got VERY sticky during the second proofing. I don’t have any real pizza tools but prebaked for 5 minutes @250C on the back of the oven pan on the middle rack. Great tasting crust without any sugar or honey!

    1. Tom Rothwell says:

      Hi Steve, glad it worked out well for you. If you find the dough is too sticky you can just reduce the hydration of the dough next time. Check out my article on hydration here if you haven’t already.

      The easiest way to reduce the hydration (to make a dough that isn’t sticky) is to add more flour as you are kneading the dough, just a small handful at a time. Once the dough won’t take anymore flour, you’re good to go! Good luck!

  9. Kathy says:

    Can this dough be frozen? If so, what do you recommend for thawing and final prep?
    Does this dough stretch easily without sticking to prep surface?

    1. Tom Rothwell says:

      Hi Kathy, I have never frozen dough to be honest. I would recommend making it fresh every time if possible.

      And yes, the dough shouldn’t stick to the side if you’ve kneaded the dough well and the hydration is correct for the flour you are using. The shaping is quite tricky though. I’m bringing out an article with a video on this soon so stay tuned. Cheers

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