No Nonsense Poolish Pizza Dough Recipe 

Judging from the information you offer to share, the explanations given, and quality if video and end food results, you should have millions of subscribers. I don't go for the flashy hyped videos, you keep it real and down to earth. Please don't stop posting.

That looks delicious! Great lesson. Thanks

Very detailed love it

Very well done! Thank you!

Thank you for your pizza recipe

WOW!! I have been a fan after Your “NO BS BIGA” video, this is real technique you show and share, Thank You!.

RU-vid just recommended this channel and I watched for a few minutes then seen he only has 4.5k Subs!!! I feel you should have waaaaaaaaaayyyyyyy more. Hopefully the channel gets the growth it deserves. Beautiful background! The area looks like Lake Crescent, Washington. Awesome information you present here. Thank you!!

I love the scenery...

Love this video thank you😊

Great recipe and I enjoyed your way of making it.. I'll give it a try for sure, cheers

Excellent video! Well explained..

Good Day this is the first time I have ever heard anyone talk about not adding Olive oil to your pizza making dough! OK I will give it a try. Plus I see your method method calls for putting the polish inside the fridge over night sounds good to me. The rest seems quite simple to make IL let you know how it all turns out. I'm having company this weekend a lot of people are going to be here. Cheers from Thailand

new sub ...i bake most things from scratch and always looking to learn more ...and this looks bomb ...i usually do a poolish but mine takes 28 hours from scratch this looks incredible.... big thanks

Great video!

learned a lot thank you much..

Beautiful place and pizza

Beautiful shine! Amazing Stretch! Your presentation was like a culmination of different ways to make “Poolish” You have successfully found the best Ive seen!! Thank you!

Just love that view it brings back so many memories, great videos I have learned a lot thanks for being so clear. Could do with the written recipe to follow as well as the video.

Have tried other poolish recipes, however this one I’ve had consistently great results with. 👍

I was pleased to see you use poolish AND autolese (sp?) for your dough. I'm going to try it. It all makes sense and I like your calm voice and easy to understand illustrations. Some of the music was striking and loud but didn't discourage me from giving you my undivided attention. Fingers crossed! Thank you. Will most likely watch the video a few times!

Ok…I’ve been on a quest to make the best home made pizza for years now…I had never heard of pre-ferments until a few months ago (poolish & biga specifically)…so, been trying every recipe I can get my hands on…I come from NY, went to school in New Haven, CT, and visited Naples a number of years ago, so know good pizza…This is THE best crust recipe I have made to date…perfectly crunchy with a nice chew…I cook on a KettlePizza grill and get it to about 670 degrees, using the 00 blue flour…perfect! You da man!

I just subscribed. I like that your videos are not just entertainment but are proper recipes and methodologies meant to improve my skills. I will repeat this recipe until I succeed.

Love your method for poolish dough and how you use the water to mix, proof yeast, and melt salt BEFORE incorporating it into the dough. My favourite style of pizza is Roman. Have you tried this dough for that? Keep posting I love your videos.

I will make your recipe next week and inform you. Thanks for sharing.

As soon as you mentioned Sea Lions, I knew you were a west coaster! :-) Thanks for the entertaining video tutorial. I've just discovered your channel; started a biga to make pizza (from one of your other videos) and am sub'd. Thanks!

Great video. I am definitely hoing to try this recipe. I cant wait. What flour do you use for stretching the pizza dough?

I have seen them all, from Vito to Massimo but this one I will try and I might have a new winner. Looks good and make sense.

Thanks for great video. Is there an advantage of using a Poolish method over a straight dough, high hydration, 1/4 tsp yeast, 12-18 hour fermentation?

Great recipe! On the second day I usually make the dough balls and cold ferment them for 3-5 days. I normally use different measurements for the poolish as well. However I want to try this recipe. Do you reckon I can still make the balls on day 2 and cold ferment them in the fridge? This way is more convenient for me.

I put a neutral oil into my pizza dough because I use a normal domestic oven and you really need the oil to keep the baked pizza moist inside. I wouldn't need to add oil to a Napolitano style pizza UNLESS you wanted the Napolitano pizza edible when it's cold hours later "couch pizza" or if you intended on reheating it in a home oven.

Hello, Congratilations for your job

I just come across your channel and I am very inspired to try this, thank you for doing a great job on a video that details your steps. could you give me a link to where you bought your pizza oven? i’m excited to go back through and watch your other videos. thank you for what you do.👍 Thanks man

I love food.

Started this tonight, thank you I wish I found your channel before I spent time and money on others to try and learn

Very very tasty dough, and this was the first time my dry yeast worked perfectly. I will try to modify the receipe to some extend, as the dough is too "sticky" for my needs. Thank you so much for your efforts and this recipe!

subbed great vlog

Thanks for actually explaining why we might want to use a poolish. Most dough recipes are just pure alchemy lol. Regarding EVOO, oil can accelerate browning, which might be needed for lower temp ovens and different pizza styles. I don't think it makes sense for Neapolitan -- except for post-bake like you suggested.

Great stretch!! Can you please suggestt as to how much poolish do we need for making lesser quantities of pizza ? And the amount of flour that goes into it ?. Do you not add oil at all ??

The poolish method is all l use for pizza now ad I have great results every time.

Thank you so much for posting this, your method it looks great! Quick question if you will: when you are blending the extra flour/water/salt into the poolish on Day 2, if you don't have a mixer will mixing/kneading by hand still work, or will that perhaps harm the structure development?

Looks fab, can you freeze the dough balls ?

As Vito would say, "soft but crawnchy" lol. Nice work man.

you are a wonderful dawn to earth (angelic) Chef living a beautiful lifestyle my question to you is can we keep freeze biga or poolish and for how long rendering all of the thanks and appreciation for your beautiful method of teaching which is clear simple honest and effective we love you

My main takeaway is: I’m moving to Canada 😊

On day 2 of the recipe when I combined the poolish to the dough, I kneaded it for almost a half hour in the mixer and still the dough would not ball up? Im thinking the 00 flour I used was not a strong enough flour but just curious on your opinion? Thanks

Terrific video and what a wonderful setting there to make pizzas in gorgeous Canada! I absolutely love the Poolish method, I cooked around 7 pizzas last night for friends in my Ooni Koda 16, using this method and to date, I’ve never experienced a more puffier, smoother, perfectly hydrated dough, ever. That said, I need to try the Biga method, I just don’t know how that method could possibly improve on Poolish, however it beckons to be given a run. Thanks so much for this wonderfully informative video, nicely done, I loved it! 👍🏻😊🍕🍕

💯 percent agree with the OO. However, I always have a bottle of OO with fine garlic chunks left for at least 2 days to drizzle. *Now you are talking YUMMY*

Great channel thanks. I have seen a video recently on the Pizza TV channel where the late Dough Doctor, Tom Lehmann is saying that the olive oil has an aromatic effect that makes your restaurant smell nice and be attractive to customers. I usually forget to add it anyway and haven't noticed any difference. Do you have any tips for making Naan? I usually just make a small, thick pizza without any topping and call it naan and never had any complaints.

Very nice. Do you think I would get the same result using my regular oven with a pizza stone inside please?

Please tell me, if I half the receipe do I also half the yeast? Thank you Michael

Great Video. Is there a Reason why you don't add the salt intil after the autolease stage.

Hello From Vancouver.. Love the videos. I think you live on Denman or Hornby lol. I just was wondering where you got the 00 flour from. I have been using Caputo and I am always looking for new flour. Thank you

Your pizza is delectable.. what is the name brand of your oven? I have been making pizzas in my home oven that only goes as high as 500… would love to take it to the next level..thank you much for your inspiration…

This is serious stuff ! New sub here from Quebec !

I like your approach and recipe, but what would you change if cooking on a preheated heavy steel plate in a home oven at 550 deg.?

Vito would be proud

how do you scale the yeast if you make a larger amount of poolish ?

Excellent video. How long do you knead the dough?

Enjoyed this and your biga one too. You make note this one will not make a "crispy" crust. What do you consider the best option for a crispy crust out of a wood fired oven? Thanks.

great recipe! can you freeze this dough?

Genoa salami on pizza. I've got to get some!

Hey @EatTheWorldXX Could you help me with the following situation? I made the Poolish recipe, but I had problems stretching the dough. Even though I let it rest for more than 6 hours at room temperature. Did I knead the dough too much?

Nice pizza, great video. You never stretch pizza? Only pushing with the thumbs? Thank you!

I'm making a poolish pizza rate now. Just added the 18 hour poolish to the pizza dough. Letting it set a bit then throwing it in the fridge for tomorrow. I've got one question, is that the Alberni canal behind you. I live in Parksville

I made the dough recipe as you had it on this video I scaled it down so I only needed two cups of flour. The dough turned out pretty good looks very similar to what you were doing my only issue is how sticky it was it did not need very well being so sticky what do you think I did wrong

looks fantastic!!! do you need that much yeast?

Great video - quick question 14 grams of "active dry yeast"? - 14grams seems like a lot?

are you using instant or active dry yeast?

What temp did you use on the oven for the poolish dough??

Extra Virgin Olive Oil would help a pizza that is cooked on a home oven to get more color given that it is done at a lower temp. Same as for the diastatic malt. Tony geminiani suggests the ladder on this Pizza Bible exclusively for home cooks, obviously the book was printed out before Ooni ovens even exist

What kind of yeast are you using? I have IDY, so how many grams do i need use?

Great pizza, thanks for sharing. I've 2 quick questions: Why not use fresh yeast? My pizzas come out better with that. What's the minimum heat you need to puff out the base like you do. I don't have a great oven so my pizzas are at best ok. Any suggestions for a not so hot oven?

I'm planning to get a Gozney Roccbox this week. I live in Denver (altitude is over 5000 feet). Are there any adjustments I need to make for the altitude?

Hot water? Would be useful to have a temp you consider “hot water “. Also, I noticed no honey or sugar was used to assist in the activation of yeast to its fullest potential. Thank you for this nice tutorial.

It is possible to make in a restaurant for brick oven and also a deck oven as well I am a pizziolo so I make pizza using two different ovens

Is the first day when you make the poolish considered the 1st of the 3 days?

I made this dough and here are my thoughts. On day 2, the chef said he mixed for 15 to 20 minutes and the was able to get that awesome stretch in the dough. I mixed for 30 minutes or more and still could not get that stretch. I added an additional 2 or 3 tablespoons of flour and still didn't get the stretch. On day 3, the dough balls did form as expected. Once in the oven, the pizza shrunk a bit and the crust expanded a lot. I'm sure that was me. I'm limited to a pretty small pizza in my small wood fired pizza oven. I need to learn to stretch the dough out bigger and thinner than I did tonight. And I'm still getting the hang of getting the temperature right. The outside of the crust was getting the char spots so I assumed it was done. But once I cut it open the bottom crust was not quite done. I think the fire on each side of the pizza was too hot, and the floor of the oven not hot enough. I loved the taste of this dough and will try it again. It just takes a lot of work, so it will have to wait for a cold rainy day on day #1 and #2 and a nice day on day #3. Thanks for your work making this video and sharing a great recipe.

Great tips. I did notice you used a metal bowl for the overnight fridge. Won’t metal contaminate dough because of the yeast fermentation?

Fantastic. In case of using dry yeast, how much would you put in and would you change the process?

Hi, great video and can’t beat the view! What’s the difference between the poolish method and just making the dough the day before and letting it slowly rise over 24 or 48 hours?

To put olive oil in my pizza dough is to relax the gluten a bit so the dough is not to elastic when shaping

So as you added all your yeast to your preferment this is not a poolish recipe . Poolish only uses 0.1% yeast so you should have used 0.65g of yeast. 650g -0.1% = 0.65g yeast. however the preferment u did make looks really good and u did a good job. keep it up

thanks for the video , isn't 14 gr of dry yeast too much ? lm usually using 2 gr for the 600 gr of flour for the polish but I don't get a lot of air pockets at the edges like your pizza , could be the reason for that? the small amount of yeast?2sec why hot water which will make the dough very mushy?

Can you tell us how to bake pizza in oven if we dont have this pizza oven? Thank u❤

Hi if I am putting 20kg flour , what are the measurements for the polish ? Thank you

Am I seeing that right 14g yeast!? seems like a lot compared to other recipes?? Am I wrong?? Looks awesome though!!

Going to try a bit later. Very experienced pizza cook but first time pooling. What type of yeast? Active, instant, or fresh?

Do you have a favourite dry yeast that you use for your pizzas?

Is there no need to check the flour, water, air temperature through thermometer ? How much warm and hot water do we need to add in the starter and while kneading the flour?

I absolutely love this technique going to do it but I wanted to just make sure you are using “Active Dry Yeast” and not instant yeast?

what considetrations should be taken for a normal electric oven. would poolish dough work well ?

I only use olive oil because it makes it much easier to handle when kneading by hand. I do think it adds a very slight crisp to the crust that you don’t get without it too, but it’s marginal

One piece of info I always find missing from poolish videos: You used one of the dough balls. How long will the others be good to use? Can I stick them back in the fridge for a week? Two?

Hello chef can we make it in electric oven and what should be the temperature

Hello thanks for recipe. But 14 gram yeast is it not to much. Can I have my poolish in room temperature for 14-16 ours. Are the fridge the only option

top! Where is it? looks like Austria

Can you leave the dough balls in the fridge for even longer?

So I've got your Biga recipe going and am now wondering, why do a Poolish instead of a Biga if they are both 3-day preps? Help me understand which is better or why? Thanks Aleks!

Hey, what flour are you using? In my experience, these long fermentations require a very high W-value, otherwise the yeast will eat up all of your nice gluten :) I have been playing with a Caputo Cuoco (W 300-320) or should i go higher for long time poolish recipes?

No poolish in Napoletana with the AVPN recipe, but I guess you can do whatever you want and call it what ever you want!!