Neapolitan pizza dough with poolish

Poolish is a batter of equal parts flour and water with very little yeast, left to ferment slowly before you make the dough. It brings aroma, a gentle tang and a more extensible dough. The final hydration is the same as the base recipe, about 65%.

Method

1. The day before, mix 200 g of flour, 200 g of water and 0.2 g of yeast until no dry flour remains. Cover.
2. Leave the poolish for 1 hour at room temperature and then 15–16 hours at 18–20 °C (64–68 °F), or 1 hour out and 16 hours in the fridge.
3. The poolish is ready when it is full of bubbles and the surface is just starting to sink slightly.
4. Add the poolish to 150 g of the cold water and dissolve it. Add the flour a little at a time while kneading.
5. Dissolve the salt in the remaining water and add it at the end, a little at a time, kneading until the dough is smooth (10–12 minutes).
6. Bulk rest for 1 hour, covered. Divide into 4 balls of 260 g and shape them.
7. Leave the balls covered for 5–6 hours at room temperature (20–22 °C / 68–72 °F) until they are soft and puffy.
8. Stretch, top and bake as hot as you can.

Common questions

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