How to Make Pizza Dough Using Poolish: The Secret to Airy, Restaurant-Quality Crust

Have you ever considered why pizza crust at a pizzeria tastes so much better than a homemade crust? Try using a pre-fermentation culture called "poolish" in your pizza dough. With a simple recipe and minimal time commitment, you can enjoy a light, airy, and fluffy crust with lots of holes to make each bite a delight, regardless of your pizza-making tools and technology.

What is a Poolish Pizza Dough?

A poolish is a damp starter culture using equal weights (100% hydration) of flour and water, with a touch of yeast.

A poolish does not create dough in one step, or by waiting for wild yeast to develop over a period of weeks, as in making sourdough. A poolish is mixed 12 to 24 hours in advance of making the final dough, where yeast ferments slowly. The end result will be holes in your pizza crust, which pizza enthusiasts desire.

Tip: While the recipe below uses volumetric measurements (cups), remember the fundamental rule of a poolish is that the flour and water must be equal by weight.

Poolish vs. Other Methods

Why poolish works well in making pizza:

• Improved flavor: A longer fermentation time develops a slightly sweet flavor.
• Airy texture: High hydration leads to large air pockets.
• Easier digestion: Fermentation makes gluten easier to digest.
• More forgiving: A poolish will not require constant "feeding," such as a sourdough.

Poolish Formula and Fermentation Time Simplified

A poolish is very simple. For a basic starter to make dough sufficient for four 12-inch pizzas, you will require three ingredients.

Basic Poolish Recipe

• 1 cup bread flour (~120g)
• ½ cup water, room temperature (~120g)
• ⅛ tsp instant yeast (~0.4g)

Stir until smooth. Cover with plastic wrap or a damp cloth and leave at room temperature for 12-24 hours. The top will be frothy and convex, with a pleasant yeasty aroma—not sour or boozy.

Temperature & Timing Tips

Temperature timing is key here. With a room temperature of 70°F, peak activity will be around 16 hours. Hotter kitchens mean quicker processes; colder, slower ones. For flexibility, cold fermentation can be used. To mix a poolish, let it rise at room temperature for an hour and put everything in the fridge. Cold fermentation slows down fermentation and will give you a 48-hour time span to create your final dough.

Easy Weekend Timeline:

• Saturday 9:00 AM: Mix poolish
• Sunday 1:00 PM: Final dough making
• Sunday 3:00 PM: Shape and proof
• Sunday 6:00 PM: Bake

The longer fermentation not only adds flavor but also leads to a breakdown of gluten, making it easy to digest. Just think of marinating meat.

Step-by-Step Process to Make Pizza Dough with Poolish

Once your poolish is bubbly and active, it's time to mix your final dough. It's easy, but a couple of things are important.

Combining Final Dough

You'll need:

• ALL of your poolish (~240g)
• 2½ cups bread flour (~300g)
• ¾ cup water (~180g)
• 2 tsp salt (~10g)
• ½ tsp instant yeast (~1.5g)

Add all this to a large bowl and mix with a wooden spoon until everything forms a shaggy dough. Do not worry if this looks a bit messy.

Kneading for Success

Transfer the dough to a lightly floured surface, and knead for 8 to 10 minutes. At this stage, it will be sticky, but do not add a lot of flour. As it is kneaded, it will become elastic.

How do you know you have kneaded enough?

• The dough is smooth and not sticky
• It bounces back when you prod it
• You can stretch a small part of it thin enough to see light through without it tearing (the windowpane test)

Bulk Fermentation

Put this dough in a lightly oiled bowl, cover it, and allow it to bulk ferment for 1-2 hours at room temperature. The dough will have approximately doubled in size and will be light when you poke it. If you have a cold kitchen, you can put this bowl in a warm spot, but not too warm, or you will end up killing your yeast.

Shaping, Proofing, and Handling Poolish Dough for Pizza

Dividing & Shaping

Cut the dough into four equal portions using a bench scraper or a knife. To make each piece into a tight ball, fold each portion inwards and roll it with your palm in a circular motion.

Put these balls of dough onto a floured surface and cover them loosely, and let them proof for 30 to 60 minutes. Letting them rest relaxes the gluten in them.

Stretching Without Tearing

A dough with high hydration can be quite sticky. Here is how you can work with it:

• Dust liberally: Dust hands and surfaces with flour, but do not overdo this step.
• Press, don't roll: Press from the center outwards, leaving a thick rim for crust formation.
• Let gravity do the work: Stretch the dough over your knuckles and turn your wrists.
• To rest or not to rest: If it resists, let it rest again for five minutes.

Do not use a rolling pin, which will crush the air pockets.

Preparing a Poolish Pizza in an Outdoor Pizza Oven

Now comes the exciting part: baking in an outdoor pizza oven. Outdoor pizza ovens get very hot, which is a great way to showcase a poolish dough.

Preparing Your Oven

Target temperatures by fuel type:

• Gas ovens: 750-850°F
• Pellet ovens: 800-900°F
• Electric ovens: 750-800°F

Put a pizza stone or steel in the oven to soak up all the heat. Allow it to preheat for 20-30 minutes.

Baking Like a Pro

Put your topped pizza onto the stone. Pizzas will bake in 60 to 90 seconds at such high temperatures. Turn them halfway for an evenly browned crust. The sugars in the poolish caramelize, and a crust with a soft interior is produced.

Quick troubleshooting:

• Browning too fast on top? Reduce the flame or move pizza from direct heat.
• Bottom not crisp? The stone requires more time preheating.
• Crust pale and soft? The oven temperature is too low.

Every oven is different, so you have to keep notes and adjust for next time. No worries, you'll get it soon.

Toppings and Pairing Ideas for a Poolish Crust

A light and airy crust from a poolish is better paired with toppings that don't overpower it. Quality over quantity.

Classic Combinations

For Purists

• Margherita with San Marzano tomatoes, mozzarella, basil, olive oil
• Marinara with Tomato sauce, garlic, oregano, no cheese

For Flavor Enthusiasts

• Ham and Arugula with Parmesan added after baking
• Spicy Soppressata with a drizzle of hot honey
• Roasted Garlic & Goat Cheese

The Golden Rule

Avoid overloading with toppings. Poolish dough holds a lot of water; thus, too many toppings will make the inside mushy. Sauce should be thin, cheese moderate, and pre-cook damp vegetables such as mushrooms.

Common Poolish Mistakes & Easy Fixes

Even in professional bakeries, issues can arise. Here are solutions for fixing common problems.

Problem: Over-Fermented Poolish

Signs: Odor of chemicals/alcohol, collapsed surface, watery appearance

Solution: Use less yeast in the future (try using 1/16 tsp instead of 1/8 tsp) or refrigerate it sooner. The poolish will create a weak dough if it ferments for too long, which will rip easily during shaping.

Problem: Sticky, Unmanageable Dough

Signs: Dough clings to all surfaces, won't hold shape

Solution:

• Add flour 1 tbsp at a time when kneading
• Add extra folds during bulk fermentation to improve strength
• Use more flour when dusting to shape

Problem: Tight, Resistant Dough

Signs: Springs back a lot when pulled, tears at edges

Solution: Let the dough rest for a longer time. Cover it and let it relax for 15-20 minutes.

Problem: Flat Crust With No Rise

Possible Causes:

• Over-proofed dough
• Oven not hot enough (check oven thermometer)
• Poolish dead (old yeast or too-hot water)

Solution: Ensure that your dough balls have a puffy appearance before baking and are wobbly, and make sure your oven is at the right temperature.

Fire Up Poolish Perfection

Working with poolish pizza dough isn't complicated, but it does take some planning in advance. With this technique, you can achieve a crust with the same level of flavor and crispness you know from your favorite pizza joints. With practice, working with poolish will become second nature.

To take your backyard pizza game to the next level, Big Horn Outdoors® is now providing gas, pellet, and electric ovens with enough intensity to allow your backyard pizza to have all the right qualities of a good pizzeria.