If you want an aromatic, airy and easily shaped pizza dough, Poolish is hard to beat. The liquid preferment is made with flour and water in a 1:1 ratio and a very small amount of yeast, and it ferments for many hours. The result is a dough with a fine crumb and pleasant elasticity.
What is Poolish and where does the term come from?
Poolish is a liquid preferment with 100 % Hydration (equal parts water and flour). The term appears in bakery literature from the 19th century and is considered common in France; it is often associated with Polish bakers. The method migrated from bread baking into pizza making — especially where a fine crumb and balanced flavour are desired.
Advantages of Poolish in pizza dough
- Pronounced flavour: The extended fermentation promotes a more complex taste development.
- Open crumb: The soft preferment supports a fine, airy structure.
- Good extensibility: The dough is usually easy to stretch and shape.
- Digestibility: Longer fermentation is often perceived as easier to digest; individual experiences may vary.
Making Poolish: step by step
Ingredients (basic preferment)
- 250 g wheat flour (e.g. Type 00 or 550)
- 250 ml water (room temperature)
- 1 g fresh yeast or about 0,5 g dry yeast
Preparation
- Mix flour and water in a bowl until homogeneous.
- Stir in the yeast thoroughly until fully dissolved.
- Cover and let ferment 12–16 hours at about 18–22 °C.
How to tell when it’s ready
The Poolish is ready to use when it has visibly expanded, shows bubbles on the surface and smells pleasantly aromatic and slightly acidic. If it collapses slightly, it has reached — and just passed — its peak of fermentation; use it promptly.
Making pizza dough with Poolish
Ingredients (example dough with Poolish)
- the entire, ripe Poolish
- 500 g flour (e.g. Type 00 or 550)
- 200 ml water
- 10 g salt
- 1–2 g fresh yeast (or about 1 g dry yeast, optional depending on fermentation time)
Procedure
- Blend the Poolish with the remaining water until smooth.
- Gradually work in the flour and bring the mixture together into a dough.
- Add the salt (and any extra yeast) and knead until the dough is smooth and elastic. This can be done by hand or with a mixer.
- Cover and proof for about 2 hours at room temperature until the dough has visibly risen.
- Divide (e.g. 200–250 g per pizza), shape into balls and let relax for another ca. 30 minutes.
- Stretch, top and bake in a well-preheated pizza oven.
Note: Water absorption depends on the flour. Adjust with a tablespoon of water or flour at a time until you have a soft but manageable dough.
Tips for reliable results
- Longer maturity, more flavour: If you have time, refrigerate the bulk dough after the first rise and portion later.
- Choice of flour: Flours with good protein quality support structure and extensibility. Different types behave differently — small tests are worthwhile.
- Mixing technique: Short initial mixing, then knead in stages as needed. The dough should look smooth and roughly pass the windowpane test.
- Oven practice: A well-preheated wood-fired, gas or electric pizza oven provides the top and bottom heat needed for a light, browned crust.
- More than pizza: Poolish also works well for focaccia or pale breads and rolls that require an open crumb.
Conclusion
Poolish is an uncomplicated preferment with a big payoff: more flavour, an open crumb and a dough that is pleasant to shape. With little yeast, some time and structured dough handling you can achieve consistent results — whether in a wood-fired, gas or electric pizza oven.
Tip: Frequent bakers benefit from a reliable spiral mixer and suitable accessories. That helps keep dough quality consistent even at larger volumes.