Easy Poolish Pizza Dough Recipe | Neapolitan Poolish

Neapolitan pizza dough with poolish

This recipe is for a delicious Neapolitan pizza dough that is made using a poolish. It’s a slightly more advanced recipe for those that are looking to take their pizza game to the next level.

Wonderfully light pizza poolish dough

Poolish produces a wonderfully active pizza dough

It’s not too difficult though. I’ve made it as easy to understand as possible and the timings are easy to fit into your daily routine.

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.

Read on for more information and details on poolish pizza.

Poolish Pizza

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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!

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.

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!

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.

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:

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!

Tom Rothwell's Ooni pizza oven

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Feel free to click here to check out the Ooni US Site or click here to check out the Ooni UK Site.

In all honesty, I would say that the oven makes a huge difference. If you're looking to make authentic Italian pizza, a pizza oven is a must.

Pizza cooked in Ooni pizza oven

By clicking the link below and purchasing from Ooni, you would be supporting this website. I've been using their ovens for a long time now and I wouldn't recommend them if I didn't believe in their products.

Time to make some amazing pizza!

  1. Avatar for Hannah Moore 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. Avatar for Tom Rothwell 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!

      1. Avatar for Justin S Justin S says:

        Hi Tom,
        Ive used another recipe from a pretty famous pizza maker. His poolish has 5 grams yeast and honey, 300 grams water and flour. Proofed for 16 hours. How can this and your recipe work yet be so different? I’ll try both and let you know the results.
        I don’t judge it till I try it, I just made a pizza dough recipe with 6.9% sugar, it was fantastic, who’d of thought it.
        Thanks for the post.

        1. Avatar for Tom Rothwell Tom Rothwell says:

          Hi Justin, I can only think that the 5g is a typo. With 5g of yeast, the poolish should prove in around 2-3 hours! Also, the addition of honey will likely speed the prove up since the yeast will feed off the sugar. In my view, the only way it could work is if you refrigerated the poolish to slow the prove down.

          Sugar is not traditional in Neapolitan pizza since it can lead to burning when cooked at high temperatures in a wood fired oven. However, it can help pizzas cooked at lower temperatures to achieve some more browning and crispiness.

          Thanks for the comment and good luck!

    2. Avatar for Bobby Quinn Bobby Quinn says:

      Hi tom would you suggest using PIZZA APP for playing around with? It has a poolish setting and I was wondering which % should I put it at when wanting to bake I only do around 5 pizzas at a time and I like 64/65% hydration. Best to leave poolish at RT then mix it into the other ingredients and bulk ferment for 1 hour then id stick it in fridge and take out and shape to balls for 6 hours. Does this sound ok

      1. Avatar for Tom Rothwell Tom Rothwell says:

        Hi Bobby, yes I like using PizzApp+. Although I haven’t used it for poolish to be honest.

        Somewhere close to 50% or just below is a good number. And yes, you need to allow poolish to prove at room temperature before adding in your other ingredients. If you are doing a cold prove, then I would recommend making it a long one (at least 24 hours) since yeast doesn’t work as well when it’s cold. You’ll need to do a very long prove in the fridge in order to build up the same amount of flavour as a room temperature prove.

        Also, be sure to allow the refrigerated dough to come to room temperature (maybe 2 hours or so) before balling. Then as you say, allow the dough balls to prove for around 4-6 hours before cooking. Hope this helps! Good luck!

    3. Avatar for Nichole Nichole says:

      Thanks a bunch! I made pizza with this recipe and it turned out amazing. I have never had results like this at home before. You rock!

      1. Avatar for Tom Rothwell Tom Rothwell says:

        Awesome, well done Nichole! Keep making great pizza!

  2. Avatar for Paul 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. Avatar for Tom Rothwell 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. Avatar for Tom Rothwell 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. Avatar for Simon Simon says:

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

        1. Avatar for Tom Rothwell Tom Rothwell says:

          Hi Simon. You will need to have a solid grasp of baker’s percentages to calculate poolish recipes. Feel free to check out my article on Baker’s percent here.

          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 here if required.

          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)
          22g salt

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

          Good luck!

          1. Avatar for Cam Cam says:

            Hi Tom
            Can you clarify the calculations for Salt above please?
            There are two values 20g and 22g not sure how these have been calculated.
            Where has 2g gone 🙂

          2. Avatar for Tom Rothwell Tom Rothwell says:

            Hi Cam, well spotted I made a mistake! I’ve changed it to 22g. Either would’ve been fine though. I generally recommend between 2% – 2.5% salt.

  4. Avatar for Yada Chanaphak Yada Chanaphak says:

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

    1. Avatar for Tom Rothwell 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. Avatar for Sudhan 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. Avatar for Tom Rothwell Tom Rothwell says:

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

      1. Avatar for Sudhan 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. Avatar for Tom Rothwell 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. Avatar for Tom Rothwell 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. Avatar for BobbyP 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. Avatar for Tom Rothwell 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. Avatar for Steve 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. Avatar for Tom Rothwell 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. Avatar for Kathy 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. Avatar for Tom Rothwell 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

    2. Avatar for Dave Dave says:

      I made a batch of this dough last weekend and it is very good. As I usually make my dough in batches and freeze some for later yo save time, I thought I woul give it a try with this dough.

      I defrosted the frozen dough in the fridge over night and then let it sit at room temperature for 4-5 hours before baking. It turned out really well and seemed easier to stretch. Everyone in my family thought it was even better than the fresh dough (although maybe we were just more hungry 🙂 ).

      Thanks for the great recipe Tom

      1. Avatar for Tom Rothwell Tom Rothwell says:

        No problem Dave, thanks for letting me know how it turned out. And keep going with the pizza it sounds like you’re doing a great job!

  10. Avatar for Vincent Laroche Vincent Laroche says:

    Poolish pizza for normal oven at 500f-550f would you had sugar or honey in the recipe for browning agent?

    1. Avatar for Tom Rothwell Tom Rothwell says:

      Hi Vincent, thanks for the question. You could add a little sugar for browning but I wouldn’t recommend honey as we don’t want to make the dough too sweet (unless that’s what you want).

      Personally though, I wouldn’t add any sugar. At those temperatures you should be able to get some nice browning and crisp in the crusts. I would recommend trying to get your pizza as good as possible without sugar before deciding whether to add it.

      I used to make a lot of pizzas in my regular oven and they used to turn out great without sugar. I was cooking at around 260C/500F for about 6-7 minutes with the oven fan turned on.

      Good luck!

  11. Avatar for DEAN DEAN says:

    Would this work for bread flour, to make more of a New York thin crust crispy pizza?

    1. Avatar for Tom Rothwell Tom Rothwell says:

      Hi Dean, this will work great for NY style pizza as well. I would just increase the hydration of the pizza dough to around 60%. To do this you can just add 80g water to the proved poolish instead of 70g.

      Hope this helps. Cheers

      1. Avatar for Dean Williams Dean Williams says:

        Tom, I made the poolish yesterday morning at 6:00 am. Then mixed it with the final dough at 8:00 last night. It is now in the fridge in 3 balls and I will cook it tonight in my Alfa 4 Pizze oven. I know its a bit different than your schedule, but this is going to work wonderful for me. If there is somehow to send you photos after tonight I would love to share my results. I am on instagram @williamsembers Thanks for the recipe!!

        1. Avatar for Tom Rothwell Tom Rothwell says:

          Hi Dean. I hope it works out well for you, poolish pizza is absolutely delicious!

          I’ve had a look at your Instagram and wow, those pizza ovens look amazing!

          Thanks for the comment, good luck.

      2. Avatar for Dean Williams Dean Williams says:

        Absolute the BEST dough I have made ever!!

        60% hydration cooked at 650 degrees
        Thank YOU Tom for the insight!!!

        1. Avatar for Tom Rothwell Tom Rothwell says:

          Awesome! I’m glad the dough worked out so well for you Dean. Got to love poolish!

          Keep up the good work!

  12. Avatar for Joanna Joanna says:

    Thank you so much for this article. I am just learning everything and have seen a lot of people post about Poolish dough and I’ve never heard of it. Your article really helped me to understand everything. I made a dough last week using pizza yeast but we all found it to be a bit to chewy. I’ll definitely try playing around with poolish dough. After all, I was born in Poland! 😂 Thanks again 😊

    1. Avatar for Tom Rothwell Tom Rothwell says:

      Haha thanks Joanna! Hope the poolish dough turns out well for you!

      Good luck

  13. Avatar for Christian Claveria Christian Claveria says:

    Hello Tom, great explanations, you really explain very easy! I have a question if I want to make the dough with 2 Kilos Total of flour so I can make let’s say 10 dough balls, is this recipe right?

    For the poolish
    1000gr flour
    1000gr of water
    2gr of frest yeast (not dry yeast)

    For the Dough I will add
    1000 gr flower
    200 gr water
    44 gr of salt

    I will cook the Neapolitan pizzas in a brick oven at 450 Celcius

    Is this right?

    Many thanks!

    1. Avatar for Tom Rothwell Tom Rothwell says:

      Hi Christian, thanks for the question. Yep, that recipe should get you around 12-13 250g (10 inch) pizzas. Everything is spot on, well done with the calculations! And 450 Celcius/850 Fahrenheit is perfect.

      Good luck with them!

  14. Avatar for Christian Claveria Christian Claveria says:

    Excellent Tom!!
    You are very kind! I really learned a lot with your teachings! You are very clear when you explain and it is very easy to understand for a beginner like me.
    I will post the results of the poolish dough and will comment after cooking these amazing Neapolitan pizzas!!

    1. Avatar for Tom Rothwell Tom Rothwell says:

      Hi Christian. I’m looking forward to hearing how you get on. Have fun!

  15. Avatar for Elian Elian says:

    Super easy recipe! Thank you very much! The pizzas were amazing and very easy to make. I am very happy that I found your blog. My kids already made Tuesday – pizza day. They only like simple Margherita Pizza. I am using 0.4g yeast for the poolish for the presented quantities.

    1. Avatar for Tom Rothwell Tom Rothwell says:

      That’s great Elian! I’m so glad you’re enjoying the content and finding it useful. And I bet the kids are loving the pizzas!

      Stay tuned because I have a lot more planned. Cheers

  16. Avatar for Simon Simon says:

    What are your thoughts on biga vs polish?
    Will there be a recipe?

    1. Avatar for Tom Rothwell Tom Rothwell says:

      Hi Simon, good question. I will do an article on biga when I get round to it. There are advantages and disadvantages to both but poolish is much easier to work with which is why I am so quick to recommend it.

      But feel free to give biga a try and let us know how you get on!

  17. Avatar for Simon Simon says:

    Hi Tom, I tried 30% Biga with 48 hours RT/cold mix fermentation and in the beginning I used 0.5% IDY, which was too much. I noticed that the crust is crispier and had more holes than my 30% Poolish with 24 hours RT/cold fermentation. So I think that Biga is my winner so far. I imagine that the biga dough tasted more like pizza.

    1. Avatar for Tom Rothwell Tom Rothwell says:

      Hi Simon, good experimentation, thanks for the input. I’ll be sure to do an article on this in the future.

  18. Avatar for Campbell Campbell says:

    Hi Tom
    I’m trying to get my head around timings, hopefully you can help and explain?
    Your poolish ferments for 10ish hours, which I’m fine with.
    But your second prove (after balling up) is an additional 10 hours.
    I would like to reduce this to about 6 hours so I can start cooking around lunchtime.
    What would I need to change to do this?
    Thanks very much

    1. Avatar for Tom Rothwell Tom Rothwell says:

      Hi Campbell, I would experiment with adding a little bit of yeast after the first prove. This will speed up the second prove. I would try around 0.1% to start with. So if you’re using 1kg flour, that would be 1g yeast. Check out my article on bakers percentage here, if you haven’t already.

      So the process would be like this:
      – Prove poolish for around 10 hours
      – Mix remaining ingredients, including additional yeast
      – Shape the dough into dough balls
      – Prove for around 6 hours

      This is probably the easiest option for you. The other way would be to use 0.1% yeast or less in the poolish from the start. You would then get a 24 hour poolish which you could work around your schedule.

      Good question and good luck with it!

      1. Avatar for Campbell Campbell says:

        Thanks Tom
        Your help is very much appreciated.

  19. Avatar for Kunal Kunal says:

    Hi Tom, thank you for such an amazing recipe!
    Can you please tell me if the following might result in a flavorful and airy pizza.
    10 hrs poolish, 24 hours bulk cold ferment and then 4 hours room temp ferment after balling.
    If yes, how much yeast should I add? Pizza app suggests 0.2% IDY for poolish and adding 0.38% IDY again while making the bulk dough. Wont it be too much ?

    1. Avatar for Tom Rothwell Tom Rothwell says:

      Hi Kunal, no problem! I would say that sounds about right. The cold temperature will slow the prove down a lot so you will need to add more yeast to prove in that time.

      My only concern would be that 4 hours is not long enough for the final prove since you will be knocking the dough back when balling up. You may need up to 8 hours prove after balling.

      I’ve always found PizzApp+ to give pretty good estimates so see you how get on. Good luck!

  20. Avatar for Brian Brian says:

    Hi Tom, can I do a 10 hr room temp proof then ball it up and put in the fridge for 24 hrs?

    1. Avatar for Tom Rothwell Tom Rothwell says:

      Hi Brian, you could do but it will need quite a long prove when it comes out of the fridge still. The best thing to do is to keep checking on the dough

      As a general rule of thumb, putting dough in the fridge will slow the prove by around 4-5 times. So a 10 hour prove at room temperature becomes 40-50 hours.

      Hope this helps. Good luck!

  21. Avatar for Ernesto Ernesto says:

    Hi there! Congrats for all you do here.

    On poolish: would you use fresh yeast instead of dry? I do it for baguettes and it works alright, but I was wondering what you think about it.

    If yes, would you just triple from 0.6 to 1.8?

    Thanks! And happy New Year.

    1. Avatar for Tom Rothwell Tom Rothwell says:

      Hi Ernesto, thanks for the positivity!

      And yes definitely feel free to use fresh yeast! I personally prefer the flavour although dried yeast works well too.

      I would double the quantity rather than tripple, assuming that your yeast is very fresh.

      Hope that helps. Thanks, and Happy New Year to you too!

  22. Avatar for Steve Sanders Steve Sanders says:

    A question. For that final proving time of 8-10 hours… is that at room temperature? I didn’t think you were supposed to leave dough out that long without refrigerating it. Thanks!

    1. Avatar for Tom Rothwell Tom Rothwell says:

      Hi Steve, yes that’s at room temperature. Dough can be left to prove at room temperature for easily up to 48 hours (if the correct amount of yeast is used).

      In fact, sourdough starter can be left at room temperature indefinitely (as long as it is fed regularly).

      Proving dough in the fridge seems to be becoming very fashionable but it’s technically not the best way. The optimal temperature for yeast is around 27C-32C (80F-90F).

      The only benefit to proving in the fridge is that the fridge remains at a constant temperature. However, you would need to use up to 10 times as much yeast to allow for the inefficiency of cold proving.

      Additionally, refrigerated pizza dough cannot be shaped properly so the dough has to be removed well in advance so that it can get to room temperature.

      For these reasons, I generally recommend proving at room temperature which is close to the optimal temperature for fermentation.

      Good luck!

  23. Avatar for Mais Darwazah Mais Darwazah says:

    Hi Tom, I can’t explain enough what ur article did. Since the pandemic Iv been reading thousands of websites to try to understand basics of a grt pizza and baguettes. Ur clarity in explanation has summed up 1 full year of research.

    I have a question. I’m trying ur recipe but I substituted 1/8 of whole-wheat flour (Bob’s Red Mill). Again been glued to try to understand how much water to add extra as whole-wheat requires more hydration.

    So for let’s say ur recipe (instead of going for 100% white, I went for 87.5% 00 white pizza flour and 12.5% whole-wheat. I ended up increasing water by 0.5%. So ur recipe is about a 58% hydration. I made it 58.5%. And because there are no photos I could not be sure I was ok.

    Is there any formula one can use for substitution. As I add whole wheat for reason that a little of it can give a nice flavor. Plus the health aspect.

    Thanks so much.

    1. Avatar for Tom Rothwell Tom Rothwell says:

      Hi Mais, I’m glad you’ve found the site useful! And good question!

      There isn’t really an exact way to calculate it to be honest. So much will depend on the particular flours you are using.

      It definitely makes sense to increase the hydration a little but how much, I can’t say. 58.5% hydration sounds about right to me to be honest. How did it turn out?

      You could always change the hydration next time round depending on how it turned out. I have found that a lot of pizza making is down to trial and error!

      Good luck!

      1. Avatar for Mais Darwazah Mais Darwazah says:

        Hey Tom. Thanks so much for ur response.

        I had so many variables that I’m not sure how it turned out. It did not puff up as much in the oven (I’m using a domestic oven with pizza stone with convection). It was a little hard. I don’t know where I managed to find this equation. I already forgot. But I think pizza is much nicer with zero zero flour.

        Plus I read somewhere that 00 flour is actually “white whole wheat” flour. So it’s got some of the healthy fibers. I’m trying ur recipe tonight. But making it a 75% hydration using stretch and fold method for baguettes. Wish me luck (: again can’t thank you enough.

        And I love how u take the time to help us out. Ur a real cool baker 👨‍🍳

        1. Avatar for Tom Rothwell Tom Rothwell says:

          Hi Mais. No problem at all, thank you for posting a question. I think it’s great to have a community feel to the website where we can help each other out.

          I agree, pizza does usually turn out better with 00 flour, though you can still make great pizza with other flours.

          It can be difficult controlling all the variables. My advice would be to try to change just one variable each time. That way you know what you’re controlling and you can dial them in gradually.

          If you change too many things at once it’ll be almost impossible to determine how a change has impacted the end result.

          The other thing I would say is to not worry too much. Great pizza can be made many different ways and you will work out what works for you in time.

          Good luck!

  24. Avatar for Mais Darwazah Mais Darwazah says:

    Sorry to take from ur time again Tom. I have another question.

    How come some poolish recipes (especially baguette) add an extra amount of yeast (instant) in the final flour/salt mix (after poolish is ready). Even though ur recipe does not call for that? (Uv mentioned that this poolish recipe works also for making baguette)

    1. Avatar for Tom Rothwell Tom Rothwell says:

      No worries Mais. I also don’t understand the point of adding additional yeast. The only benefit is that it will speed up the proving.

      But to me this is counter-productive. The point of poolish is to give it time, so that it can develop more flavour and a better texture.

      So to me, I would always allow the poolish to prove itself rather than trying to speed it up, unless you’re short on time and have no option.

      And the same process does work well for baguettes. But for baguettes I would up the hydration to 70% – 80% whereas for pizza I would shoot for 56% – 60%.

      Hope this helps!

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