Pizza Dough - Poolish Method 70% Hydration

Name: Pizza Dough - Poolish Method 70% Hydration
Prep time: 48 h
Cook time: 10 min
Total time: 48 h 10 min
Ingredients: 600 grams Poolish; 700 grams Flour; 30 grams Salt; 400 milliliters Water; 5 grams Instant Yeast; 5 grams Honey

48 hrs 10 min·2.5K Views

Flora Petrova

352 Recipes

Discover how to craft authentic Italian pizza dough with poolish using Vito Lacopelli’s method. Enjoy a perfectly fermented dough with a crispy, chewy crust—ideal for homemade pizzas!

Allergens

Vegan

Vegetarian

Pescatarian

Halal

Lactose-Free

3,488kcal

5 Portions · 1,000 g

Protein

108 g

Carbohydrates

711 g

Fat

10 g

Fiber

50 g

German Food Composition Database (BLS) – the German national nutrient database.
Swiss Food Composition Database – for ingredients the BLS does not cover.
AI matching – every ingredient is matched to the closest database entry.

All nutrition figures are average values calculated from the databases named above, not laboratory measurements. Variety, origin, cut, storage, preparation and the quantities actually used all cause deviations; automatically matched ingredients can add further inaccuracy. We accept no liability for the accuracy or completeness of these figures. They do not constitute medical or nutritional advice. The information on the packaging of the products you use takes precedence; in case of allergies, intolerances, illness, pregnancy or a special diet, consult a suitably qualified professional.

5

g

Poolish600 grams
Flour700 grams
Salt30 grams
Water400 milliliters
Instant Yeast5 grams
Honey5 grams

Making the poolish

1
Dissolve 5 grams of Instant Yeast in 300 ml water
2
Add 300 grams flour
3
Stir in 5 grams of honey
4
Stir until well mixed
5
Cover and let rest for 1 hour at room temperature
1 h
6
Refrigerate for 24 hours
24 h

Preparing the Pizza Dough

7
Remove the poolish from the fridge
8
In a large bowl, add the poolish
9
Dissolve 30 grams of salt in 400 ml of water
10
Mix your water with the poolish
11
Mix in 700 grams of flour
12
Kneed until a smooth dough forms
13
Transfer to a bowl, cover with plastic wrap , and refrigerate for 16 to 24 hours
24 h

Forming the Dough Balls

14
Take the dough out of the fridge
15
Let rest at room temperature for 1 to 2 hours
2 h
16
Divide the dough into equal portions
17
Shape each portion into a smooth ball
18
Allow the dough balls to rest for 2 to 4 hours at room temperature
4 h

Baking the Pizza

19
Preheat the oven to its highest temperature (250°C or 482°F)
20
Stretch each dough ball into a pizza shape
21
Top with your favorite ingredients
22
Bake for 10-15 minutes until the crust is golden and toppings are cooked
15 min