Next Level Pizza Dough (Double Fermented with Poolish)
ID: d3a82801...
This professional-grade pizza dough recipe uses a double-fermentation process with a poolish starter. It yields a highly hydrated, incredibly airy, light, and crispy crust that mimics authentic Neapolitan pizza.
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🍳 Cooking Flow
Mix water, yeast, honey, and flour to make the poolish, then ferment in the fridge for 16-24 hours. → Combine the poolish with additional water, salt, flour, and olive oil, knead into a smooth dough, and ferment in the fridge for another 16-24 hours. → Portion and shape the dough into 250g balls, then let them rise at room temperature for 2 hours. → Gently stretch each dough ball, add your favorite toppings, and bake at maximum temperature until crispy and golden.
Cooking Steps
Brief Cooking Order
Mix water, yeast, honey, and flour to make the poolish, then ferment in the fridge for 16-24 hours. → Combine the poolish with additional water, salt, flour, and olive oil, knead into a smooth dough, and ferment in the fridge for another 16-24 hours. → Portion and shape the dough into 250g balls, then let them rise at room temperature for 2 hours. → Gently stretch each dough ball, add your favorite toppings, and bake at maximum temperature until crispy and golden.
Introduction
This professional-grade pizza dough recipe uses a double-fermentation process with a poolish starter. It yields a highly hydrated, incredibly airy, light, and crispy crust that mimics authentic Neapolitan pizza.
Step 1
Prepare the poolish starter by dissolving the honey and fresh yeast into 300ml of room-temperature water in a bowl.
Step 2
Gradually add 300g of Type 00 flour to the mixture, stirring thoroughly with a spoon until a smooth, paste-like batter forms.
Step 3
Cover the poolish and let it rest at room temperature for 1 hour to activate the yeast. Then, ferment it in the refrigerator for 16 to 24 hours.
Step 4
Remove the poolish from the fridge. Pour 400ml of cold water directly into the poolish and stir gently to loosen and dissolve it.
Step 5
Transfer the dissolved poolish mixture into a wooden dough box (madia) or a large bowl, add 25g of sea salt, and mix well with your hands.
Ingredients List
Important Notes
Always use Type 00 flour for the best elasticity and texture in Neapolitan-style pizza dough.
A wooden dough box (madia) is excellent for absorbing excess humidity, but a large bowl can be substituted.
Do not skip the room-temperature resting periods, as they are crucial for activating yeast and relaxing gluten structure.
Using semolina flour during stretching prevents the high-hydration dough from sticking and gives the crust a crunchy finish.
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