Poolish Pizza Dough
Poolish pizza dough is chewy with a crispy air bubble-filled crust and a thin yet sturdy center.
Servings: 3 pizzas
Calories: 322kcal
Ingredients
Poolish
- 200 grams water
- 5 grams honey
- 1 packet ¼ oz instant yeast
- 200 grams 00 flour
Pizza Dough
- poolish
- 300 grams bread flour
- 200 grams 00 flour
- 300 grams water
- 15 grams salt
Instructions
- Poolish: Combine the water, honey, yeast, and flour in a medium Tupperware. Let sit uncovered for 15 minutes. Cover and let sit at room temperature for 1 hour. Place in the fridge overnight for 12-24 hours.
- Making the Dough: Combine the poolish, bread flour, 00 flour, water, and salt. It will be very loose and wet. So much so that you may think you did something wrong – you haven’t. It’s just a very wet dough.
- Work the dough on the counter for 10 minutes. Do not add any more flour. You can add a little olive oil on your hands to help prevent the dough from sticking to your hands. Gather the dough in one hand and using a flick motion smack it on the counter, then gather it up again and repeat. Feel free to get creative here. Let sit for 15 minutes. Shape into a round ball tucking any rough edges up and underneath the dough. Place the ball of dough in a large bowl, add a tablespoon of olive oil over the top, and cover with plastic wrap or a kitchen towel. Allow to rise in a warm place until doubled in size, 1-2 hours.
- Stretch out the Dough: Place the dough on a lightly floured counter. Divide into three. Working one at a time, with your fingers, press the middle of the dough down and out slightly towards the edges. Flip and do the same on the other side.
- Create the crust: Press the air from the middle of the dough out towards the edge and pinch to seal the air into the crust. Place the dough over your two fists and stretch out the dough until it is thin. Place on a lightly floured pizza peel, with ½ inch of dough hanging off the side and add toppings as desired.
Notes
- Tips for making the Dough:
- Make a poolish or starter the night before.
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- Use a combination of 00 flour and bread flour.
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- Use a kitchen scale to weigh the ingredients.
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- Do not add extra flour to the dough, it should be a very wet dough.
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- When shaping the dough, press the air from the center into the crust, pinching the crust closed to fill it with air, creating that air bubble-filled crust.
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- Do not use a rolling pin, use only your hands to stretch the dough.
- Place the dough on a lightly floured pizza peel allowing ½ an inch of the crust to fall off the edge. This will allow the edge to “catch” on the pizza stone so that you can remove the peel. Sometimes you need to do this slowly, inch by inch. This takes some practice and finesse. Don’t worry if it doesn’t work out quite right. You can use tongs to adjust the pizza on the pizza stone in the oven. Just be careful not to burn yourself on the oven.
- Add the toppings to the pizza after you have it laid out on the pizza peel. Transfer from the peel to the stone in the oven.
- To take the pizza out of the oven, use a pair of tongs to pull the pizza back onto the pizza peel while gently sliding the peel slightly underneath the pizza.
- If you do not have a pizza stone, you can make your pizza on a baking sheet. However, you'll need to heat your oven to a much lower temperature since many baking sheets will not hold up to a 550°F oven. Preheat the oven to 450°F.
Nutrition
Calories: 322kcal | Carbohydrates: 66g | Protein: 10g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 0.1g | Sodium: 732mg | Potassium: 100mg | Fiber: 2g | Sugar: 1g | Vitamin A: 1IU | Vitamin C: 0.01mg | Calcium: 16mg | Iron: 3mg
