Advanced Method

48-Hour Poolish
Pizza Dough

Master the poolish method for exceptional pizza dough. Two-stage fermentation creates complex, slightly tangy flavor with incredible texture.

48 hours
4 pizzas
Advanced
65% Hydration

What is Poolish?

Poolish is a preferment—a portion of flour, water, and yeast mixed the day before. It ferments slowly, developing complex flavors and organic acids that give the final dough a subtle tang, better extensibility, and more open crumb structure.

The Secret of Neapolitan Pizzerias

Poolish (Day 1)

Mixed 12-16 hours prior

  • Tipo 00 flourpart of total flour
    200g
  • Waterroom temperature
    200g
  • Instant dry yeasttiny amount - use precision scale
    0.2g

Final Dough (Day 2)

Added to matured poolish

  • Tipo 00 flourremaining flour
    410g
  • Watercold, 4-6°C
    196g
  • Fine sea salt3% of total flour
    18g
  • Instant dry yeastadditional yeast
    0.4g
  • Poolishfrom Day 1
    All

Total: 610g flour, 396g water (65% hydration), 3% salt, 0.1% yeast

1

Thursday Evening: Make Poolish

Mix the Poolish

In a clean container, combine 200g flour, 200g room-temperature water, and 0.2g instant yeast. Stir until smooth—it should have the consistency of thick pancake batter with no dry flour remaining.

Ferment 12-16 Hours

Cover loosely (not airtight—CO₂ needs to escape) and leave at room temperature (20-22°C). The poolish will slowly rise, become bubbly, and develop a pleasant, slightly sour smell.

Checklist: Is It Ready?

  • Surface is domed and covered in bubbles
  • Smells slightly tangy/yeasty (not sour)
  • Has roughly tripled in size
  • When stirred, it looks webby and stretchy
2

Friday Morning: Final Dough

Combine Ingredients

To your ripe poolish, add 196g cold water, 18g salt, and 0.4g yeast. Stir to break up the poolish. Then add 410g flour and mix until a shaggy dough forms.

Knead (10-15 minutes)

Turn out and knead until smooth and elastic. The poolish makes the dough more extensible than a direct dough—it should stretch easily and feel silky.

Bulk Ferment + Refrigerate

Let rise 2 hours at room temperature, then transfer to the refrigerator for 18-24 hours. This second cold ferment further develops flavor.

3

Saturday: Shape and Bake

Ball While Cold (Noon)

Remove dough from fridge. Divide into 4 pieces while still cold (easier to handle). Shape into tight balls and place in proofing containers.

Final Proof (4-6 Hours)

Let balls come to room temperature and finish proofing. This takes 4-6 hours depending on temperature. Dough is ready when it's doubled, jiggly, and a poke springs back slowly.

Bake

Preheat oven with steel/stone for 60+ minutes. Stretch the dough—poolish dough is incredibly extensible and almost stretches itself. Top and bake until beautifully leopard-spotted.

Tips for Success

  • Don't let poolish over-ferment: If it starts to collapse or smell very sour, it's past its prime. Use within 16-18 hours.
  • Temperature matters: In summer, use cold water for the poolish or ferment in a cooler spot.
  • The dough will feel different: Poolish dough is more extensible and less elastic than direct dough. This is normal and makes stretching easier.
  • Worth the wait: The flavor complexity from poolish is noticeable—slightly tangy with better depth.

Ready to Level Up Your Pizza?

Poolish takes planning but delivers restaurant-quality results. Let Pizza AI help you schedule the perfect timing for your pizza party.