What is Poolish?
Poolish is a loose preferment made from equal parts flour and water with a very small amount of fresh yeast. It develops flavour during resting and promotes an open crumb. In French baguettes, Poolish contributes to the characteristic flavour and a crisp crust.
In our series 'Special Doughs' our chef Fili shows a pizza variation using Poolish. The effort is manageable and the effect on the dough is noticeable.
Recipe: Poolish Pizza Dough
Ingredients for the preferment (Poolish)
- 400 g flour
- 400 g water
- 1 g fresh yeast
Ingredients for the main dough
- 600 g flour
- 250 g water
- 30 g salt
- 2 g fresh yeast
Step-by-step: How to make the dough
1) Prepare the Poolish
Stir all Poolish ingredients together until smooth. Cover the bowl well (e.g. with cling film) and let rest in the fridge for 16–24 hours.
2) Knead the main dough
Combine the Poolish with all the main dough ingredients and knead to a homogeneous dough—by hand or in a mixer. Ensure even mixing so salt and yeast are distributed uniformly.
3) Resting and folding
Fold the dough once, then cover and rest for about one hour.
4) Portioning and final proof
Portion the dough, shape into rounds and let rest covered until they have clearly doubled in size. The time depends on room temperature and dough development.
Baking and practical tips
- Bake your pizza as usual in a well-preheated oven. Poolish dough stretches smoothly and develops a flavourful crumb during baking.
- Planning: Make the Poolish the day before. A long, cool maturation helps build a stable dough structure.
- Technique: A mixer gives consistent dough development; you can work by hand as well—allow a little extra time.
Whether for a home pizza night or commercial service, Poolish adds variety to your dough handling without forcing you to change your usual routine.