 Poolish Pizza Dough Recipe: The Correct 100% Hydration Preferment Method
Poolish is a liquid preferment made from equal weights of flour and water, a small amount of commercial yeast, and no salt. That equal flour-to-water ratio is what defines a true poolish: 100% hydration. King Arthur Baking confirms this technical definition, while Ooni notes that poolish commonly contains around 30–50% of the total flour used in the final dough. Unlike biga, which is considerably firmer and contains much less water, a mature poolish should look soft, fluid and highly aerated. It should contain many visible bubbles and have a loose, almost batter-like consistency. There is no single universal “poolish pizza recipe”. The final pizza formula can change according to flour, oven, fermentation schedule and pizza style. What must remain technically correct is the preferment itself: equal flour and water by weight, a small quantity of yeast and no salt. This Vincicoppolas formula uses 35% prefermented flour, which sits within the range commonly used for poolish-based doughs while keeping the final dough manageable and balanced. Poolish Pizza Dough Formula This recipe produces approximately 995 g of dough, suitable for 4 dough balls of approximately 249 g each. Total flour: 600 g — 100% Total water: 390 g — 65% Salt: 15 g — 2.5% Instant dry yeast: 0.3 g The final hydration is 65%. If you want to change the number of pizzas, dough-ball weight or hydration, use the Professional Pizza Dough Calculator. The Poolish Prepare the preferment with: 210 g flour 210 g water 0.3 g instant dry yeast This means that 35% of the total flour is prefermented. The poolish itself is exactly 100% hydration because the flour and water weigh the same. Do not add salt. Mix the water and yeast first, then add the flour. Stir only until there are no dry areas of flour remaining. You are not trying to knead or develop a strong gluten structure at this stage. The mixture should be loose, wet and considerably softer than normal pizza dough. Poolish Fermentation Cover the container and allow the poolish to mature for approximately 10–12 hours at around 18–21°C. Fermentation time is not absolute. A warmer room accelerates fermentation, while a cooler environment slows it. King Arthur specifically notes that yeast quantity should be adjusted according to the required maturation time, and Ooni commonly uses a roughly 12-hour poolish schedule for pizza. A mature poolish should show:
The ideal moment to use poolish is close to maximum maturity. If the centre has collapsed substantially and the aroma has become aggressively alcoholic, fermentation has progressed too far. Final Dough Once the poolish is mature, prepare the final dough with: All the poolish 390 g flour 180 g water 15 g salt No additional yeast is required in this formula. The yeast already present in the poolish continues working after the final dough is mixed. Mixing the Final Dough Place the mature poolish into the mixing bowl. Add approximately 150 g of the remaining water and mix gently until the preferment begins to disperse. Add the 390 g flour. Mix until the ingredients form a rough dough. Allow the dough to rest briefly for approximately 10–15 minutes. Dissolve the 15 g salt in the remaining 30 g water. Add this gradually while mixing. Continue mixing until the dough becomes smooth, elastic and cohesive. The objective is moderate gluten development. Avoid unnecessary overmixing because excessive mechanical work raises dough temperature and can accelerate fermentation. For more technical information about fermentation behaviour, visit the Technical Manual Journal. Bulk Fermentation Cover the dough and allow it to rest for approximately 60 minutes at room temperature. During this period the gluten structure relaxes and fermentation resumes after mixing. After approximately 30 minutes, one gentle fold can be used if the dough requires additional strength. The dough should become smoother and slightly aerated. Dividing and Balling Divide the dough into: 4 × approximately 249 g dough balls Ball each portion carefully. The surface should have enough tension to hold its shape, but the dough should not be excessively tightened. Place the balls in covered dough boxes or individual containers. Final Proof Allow the dough balls to ferment for approximately 4–6 hours at 20–22°C. Temperature remains more important than the clock. The dough is ready when the balls are visibly aerated, relaxed and extensible. They should open easily without immediately shrinking back. If the dough becomes excessively sticky or weak during fermentation, read Sticky Pizza Dough After Fermentation: Causes & Solutions. Why Poolish Is Different From Biga Poolish and biga are both preferments, but they should not be confused. A true poolish contains: 100% hydration Equal flour and water Small quantity of yeast No salt Its texture is wet and fluid. Biga is significantly firmer and normally contains much less water. This difference in hydration changes fermentation behaviour, dough handling and the way the preferment integrates into the final dough. Ooni describes poolish as easier to incorporate into final dough because of its high water content. Opening the Dough Place a dough ball on a lightly floured work surface. Press gently from the centre toward the outside. Do not completely compress the outer edge. The objective is to move some of the fermentation gases toward the future cornicione. Stretch progressively until the desired diameter is reached. Avoid excessive bench flour because loose flour attached to the underside can burn during baking. Simple Margherita For evaluating a new dough, use a simple topping rather than hiding its behaviour under excessive ingredients. Use: Crushed tomato Well-drained mozzarella Fresh basil Extra virgin olive oil Keeping the topping relatively light makes it easier to evaluate fermentation, oven spring, crust development and base texture. Baking Bake according to the capabilities of your oven rather than following one universal temperature. A high-temperature pizza oven may complete the bake very quickly, while a domestic oven requires a completely different heat balance. The temperature of the baking surface is particularly important. If the bottom finishes before the upper part of the pizza, read Pizza Bottom Burning Before the Top Is Cooked: Causes and Professional Solutions. To understand what happens inside the dough during the first seconds of baking, read What Happens to Pizza Dough in the Oven? The Science of Oven Spring, Crust and Cornicione. Poolish Troubleshooting Poolish is dense and hardly bubbling Fermentation has probably not progressed far enough. Check temperature and allow additional time. Poolish rises and then completely collapses It has probably passed peak maturity. Reduce fermentation time, temperature or yeast quantity on the next batch. Poolish looks like normal pizza dough The flour-to-water ratio is incorrect. A true poolish must contain equal weights of flour and water. Poolish smells strongly alcoholic Fermentation has progressed too far. Final dough ferments too quickly The poolish may have been too mature, the environment may be too warm, or the final dough temperature may be too high. Dough becomes weak and difficult to handle Check poolish maturity, flour strength and total fermentation time before changing hydration. Why Use Poolish in Pizza Dough? Poolish is not automatically superior to direct dough. It is simply a different fermentation method. Its purpose is to pre-ferment part of the flour before the final dough is mixed. When properly controlled, it can contribute to aroma, extensibility and fermentation complexity. Ooni describes poolish as contributing characteristic buttery and nutty notes, while King Arthur emphasises the role of preferments in flavour development and fermentation management. The key is not simply adding poolish. The key is understanding how much flour is prefermented, how mature the poolish is when used, and how the final fermentation is managed. That is what makes the method repeatable. Use the Professional Pizza Dough Calculator to adapt dough quantities and hydration, continue studying fermentation and troubleshooting in the Technical Manual Journal, and explore the complete technical approach in the Professional Pizza Technical Manual. © 2026 Vincicoppolas. All rights reserved  Poolish Pizza Dough Recipe: A Practical Method for Better Flavour and Fermentation
Poolish is a liquid preferment made with equal parts flour and water, plus a very small amount of yeast. It is widely used in bread and pizza making because it can improve aroma, extensibility and dough development without making the process unnecessarily complicated. Unlike biga, which is a stiff preferment with a much lower hydration, poolish is normally prepared at 100% hydration. This means that 100 g of flour is mixed with 100 g of water. The key to a good poolish is not simply leaving it to ferment for as long as possible. Temperature, yeast quantity and maturation time must work together. Ingredients Poolish
Final Dough
Total Dough Formula
This quantity is suitable for approximately 6 dough balls of 275–280 g. Choosing the Flour Use a flour with enough strength to support the total fermentation time. The word “00” does not indicate the strength of a flour. It describes the degree of milling. A flour used for longer fermentation must also have suitable characteristics to maintain dough structure during the process. For this recipe, a medium-to-strong pizza flour is generally more appropriate than a weak flour designed for short fermentation. Step 1 — Prepare the Poolish Mix the water and yeast first. Add the flour and mix until all the flour is hydrated. The mixture should be soft and creamy. There is no need to develop a strong gluten structure at this stage. Cover the container and allow the poolish to ferment. As fermentation progresses, small bubbles will appear throughout the mixture and the volume will increase. A mature poolish usually develops a slightly domed surface before reaching its peak. At approximately 20–22°C, a poolish prepared with a very small amount of yeast may require around 12–16 hours to mature. However, fermentation should never be controlled by time alone. Observe the preferment. When the poolish is mature, it should be aerated, active and aromatic. If the centre has completely collapsed and the aroma has become strongly alcoholic, it may have fermented too far. Step 2 — Mix the Final Dough Place the mature poolish into the mixing bowl. Add most of the remaining water and mix briefly. Add the flour gradually and begin developing the dough. Once the dough starts to form, add the remaining water progressively rather than pouring everything in at once. Add the salt during the final part of mixing. Continue mixing until the dough becomes smooth, elastic and properly developed. Avoid excessive mixing that causes the dough temperature to rise too much. Dough Temperature Final dough temperature is one of the most important variables in pizza production. If the dough becomes too warm during mixing, fermentation can accelerate considerably. For many pizza dough processes, a final dough temperature around 22–25°C provides a useful working range, although the ideal temperature depends on the fermentation schedule, flour and working environment. Water temperature can therefore be adjusted according to:
Two doughs made with exactly the same ingredients can behave very differently if their final temperatures are different. Step 3 — Bulk Fermentation After mixing, allow the dough to rest in bulk. A short bulk fermentation of approximately 30–60 minutes can help the dough relax and begin developing before dividing. The exact time is not fixed. A warmer dough will normally ferment faster than a cooler dough, so the condition of the dough should always be considered together with time. Step 4 — Divide and Ball Divide the dough according to the pizza size you want to produce. For an individual pizza, dough balls between approximately 250 and 280 g are commonly used, depending on diameter and desired thickness. Shape each portion gently into a smooth dough ball without excessively tightening the surface. Place the dough balls into covered dough trays or individual containers. Step 5 — Final Fermentation Allow the dough balls to continue fermenting until they become relaxed, extensible and sufficiently aerated. The total fermentation schedule can be adapted according to your flour, temperature and production requirements. The dough can be fermented entirely at room temperature or the process can include refrigerated fermentation. There is no single number of hours that works for every dough. A dough fermented at 18°C behaves very differently from the same dough fermented at 25°C. Temperature should always be considered together with yeast quantity, flour strength and fermentation time. Opening the Dough Remove the dough ball carefully from the container. Place it onto a lightly floured surface. Press gently from the centre toward the outside, leaving the outer edge less compressed. This helps preserve some of the gas accumulated during fermentation. Avoid using a rolling pin if you want to maintain the internal gas structure. Stretch the dough gradually until the desired diameter is reached. Baking The correct baking method depends on the style of pizza and the type of oven being used. A professional high-temperature pizza oven and a domestic oven require very different baking strategies. For high-temperature pizza ovens, baking times can be extremely short. Domestic ovens operate at considerably lower temperatures and usually require longer baking times. Whatever oven you use, allow both the oven and the baking surface to preheat thoroughly. A pizza stone or baking steel can improve heat transfer to the base of the pizza when using a domestic oven. Why Use Poolish? When correctly managed, poolish can contribute to:
However, poolish is not automatically better than direct dough, biga or another fermentation method. Each technique should be selected according to the flour, oven, production schedule and final result you want to achieve. Common Poolish Mistakes One of the most common mistakes is using too much yeast. If too much yeast is used, the poolish can mature very quickly and collapse before it is needed. Another mistake is using a flour that cannot support the intended fermentation process. Temperature is also frequently ignored. A poolish prepared for fermentation at 20°C cannot automatically use the same yeast quantity and fermentation time when the room temperature is 28°C. Finally, avoid treating fermentation time as an absolute number. The physical condition of the preferment and dough should always be observed. Understanding the Complete Dough System Poolish should not be considered separately from the rest of the dough. Flour, hydration, yeast, salt, temperature, fermentation time and baking conditions all interact. Changing one variable can affect several others. This is why professional dough preparation is based on understanding and controlling the complete process rather than simply following a fixed recipe. Calculate Your Own Pizza Dough Instead of copying fixed recipes, you can calculate flour, hydration, salt, yeast and dough-ball weight according to your own requirements using the Professional Pizza Dough Calculator. For a deeper understanding of fermentation, flour strength, hydration, dough temperature, preferments and professional pizza-making techniques, explore the Professional Pizza Technical Manual. For more technical articles about pizza dough, fermentation, flour, baking and professional pizza production, visit the Technical Manual Journal. Poolish is a technique, not a shortcut. Its effectiveness depends on controlling flour, temperature, yeast and fermentation as a complete system. © 2026 Vincicoppolas. All rights reserved  How to Make Biga for Pizza: Traditional Italian Method
Biga is a traditional Italian stiff preferment used to improve aroma, dough structure, extensibility and fermentation performance. Unlike a liquid preferment such as poolish, biga contains relatively little water. The mixture should remain rough and irregular rather than becoming a smooth dough. The key to a successful biga is controlling three variables: hydration, temperature and fermentation time. What Is Biga? Biga is prepared by mixing flour, water and a small quantity of yeast before making the final pizza dough. During fermentation, enzymes and microorganisms begin transforming the flour, helping develop flavour and creating a preferment that can later be incorporated into the final dough. Traditional biga is usually prepared at approximately 44–50% hydration. For a classic starting point, 45% hydration works very well. Basic Biga Recipe For approximately 1.45 kg of biga: Flour: 1000 g Water: 450 g Fresh yeast: 10 g This gives: Hydration: 45% Fresh yeast: 1% of flour weight The yeast quantity must always be adapted to fermentation time and temperature. For smaller quantities: Flour: 500 g Water: 225 g Fresh yeast: 5 g Step 1 — Dissolve the Yeast Add the fresh yeast to the water and mix until dispersed. The water temperature should be chosen according to the temperature of the flour and the room in which the biga will ferment. The objective is to keep fermentation controlled rather than allowing the biga to become too warm. Step 2 — Add the Flour Add the flour to the water and yeast mixture. Mix only until the flour has absorbed the water. Do not knead the biga as you would a normal pizza dough. The final mixture should remain:
It should not become smooth, elastic or fully developed. Overmixing the biga can change the fermentation process and reduce some of the characteristics we are trying to achieve. Step 3 — Ferment the Biga Place the biga in a suitable container and cover it without sealing it completely airtight. A traditional fermentation reference is approximately: 16–18 hours at around 16–18°C Temperature is extremely important. If the environment is warmer, fermentation will accelerate. If it is colder, fermentation will slow down. Never evaluate biga only by the number of hours. You must also consider temperature, yeast quantity and flour strength. How to Know When Biga Is Ready A properly fermented biga should have a pleasant fermented aroma and a clearly developed internal structure. You may notice:
The biga should not smell excessively alcoholic or strongly acidic. If it has completely collapsed, fermentation may have gone too far. Choosing the Right Flour Biga fermentation requires a flour capable of supporting extended fermentation. A stronger flour is generally preferable, particularly when the biga represents a high percentage of the final dough. The flour must be selected according to:
Using weak flour for a long biga fermentation can result in excessive degradation and loss of dough strength. How Much Biga Should You Use? Biga can represent different percentages of the total flour used in the final dough. Common approaches include: 20–30% biga — easier to manage, moderate aroma and structure. 40–50% biga — stronger biga characteristics and more noticeable fermentation effect. 100% biga — all the flour is initially fermented as biga before the remaining water and ingredients are added. There is no single correct percentage. The right amount depends on the final dough you want to create. Making the Final Dough Once the biga is mature, it is incorporated into the final dough. The remaining water should normally be added progressively rather than all at once. This makes it easier for the gluten structure to absorb the additional water. Salt is then added according to the recipe. Depending on the dough style, the final mixture may also contain additional yeast, although this is not always necessary. Example: 100% Biga Pizza Dough Start with: 1000 g flour 450 g water 10 g fresh yeast Ferment the biga for approximately 16–18 hours under controlled conditions. For a final hydration of 70%, add approximately: 250 g additional water Then add: 25–30 g salt Final dough: 1000 g flour 700 g total water 70% hydration 25–30 g salt Water should be incorporated gradually during the final mixing phase. Common Biga Mistakes One of the biggest mistakes is treating biga like a normal dough. Avoid:
Biga requires balance. Temperature, flour strength, yeast quantity and fermentation time must work together. Final Thoughts Biga is not simply a technique for making dough ferment longer. It is a fermentation method that can help create greater aroma, structure and complexity when it is properly controlled. The most important principle is consistency. Measure your ingredients carefully, control temperature and observe the development of the biga rather than relying exclusively on the clock. For accurate ingredient quantities, hydration and dough-ball calculations, use the Professional Pizza Dough Calculator. For a deeper technical explanation of fermentation, flour, hydration and professional pizza dough management, explore the Professional Pizza Technical Manual. © 2026 Vincicoppolas. All rights reserved  Authentic Neapolitan Pizza Recipe: Professional Dough Method
Neapolitan pizza is based on four essential dough ingredients: flour, water, salt and yeast. The quality of the finished pizza depends on flour selection, fermentation, dough temperature, handling and baking. This recipe uses 60% hydration, producing a traditional and manageable dough with good extensibility and a soft, well-developed cornicione. Dough Formula For approximately 6–7 dough balls: Flour: 1,000 g Water: 600 g Salt: 28 g Fresh yeast: approximately 1 g Instant dry yeast (IDY): approximately 0.3–0.35 g Hydration: 60% Dough ball weight: approximately 250–270 g The amount of yeast should always be adjusted according to room temperature, dough temperature and total fermentation time. For precise ingredient quantities, use the free Professional Pizza Dough Calculator. Choosing the Right Flour Italian Type 00 Flour Type 00 is the classic choice for Neapolitan pizza. A suitable pizza flour should provide good extensibility while maintaining enough strength to support fermentation. Italian Type 0 Flour Type 0 is slightly less refined than Type 00 and can also produce excellent Neapolitan-style dough. Depending on the flour, it can provide good strength, flavour and extensibility. Italian Type 1 Flour Type 1 contains more of the grain and can contribute additional flavour and aroma. It can be used in smaller percentages together with Type 00 or Type 0 flour when a more characterful dough is desired. For medium or longer fermentation, a useful professional reference is: Flour strength: approximately W 250–320 Protein: approximately 11.5–13.5% For readers outside Italy, remember that “00” describes the Italian milling classification and does not automatically indicate flour strength. If Italian flour is unavailable, choose a high-quality pizza flour with sufficient protein and strength for the intended fermentation time. Mixing Pour the water into the mixing bowl. Dissolve the salt in the water, then add approximately 10% of the flour. Add the yeast and begin mixing. Gradually incorporate the remaining flour until the dough develops a smooth and cohesive structure. Continue mixing until the dough becomes elastic and properly developed. Avoid excessive mixing or overheating. Final dough temperature is an important part of fermentation control and should always be considered together with room temperature and fermentation time. Fermentation Cover the dough and allow the initial fermentation to begin. Depending on temperature, flour strength and yeast quantity, total fermentation can typically be managed over approximately 18–24 hours. After the initial fermentation, divide the dough into portions of approximately 250–270 g. Shape each portion into a smooth dough ball and place the balls in covered containers. Allow them to continue fermenting until relaxed, extensible and ready for stretching. Shaping Place the dough ball on a lightly floured surface. Press gently from the centre outward, moving the fermentation gases toward the edge while leaving approximately 1–2 cm of the rim untouched. Stretch the dough carefully by hand. Do not use a rolling pin, as it removes much of the gas retained during fermentation and prevents the characteristic development of the cornicione. Classic Margherita Topping Italian tomatoes Fresh mozzarella or fior di latte Fresh basil Extra virgin olive oil A small amount of salt Keep the topping balanced. Too much tomato or mozzarella introduces excess moisture and can make the centre of the pizza more difficult to bake correctly. Baking For traditional Neapolitan-style pizza, the oven should operate at very high temperature. Oven temperature: approximately 430–480°C / 805–895°F Baking time: approximately 60–90 seconds Rotate the pizza during baking to achieve even colour and crust development. The finished pizza should have a soft centre, light and developed cornicione, good oven spring and characteristic spotting from the intense heat. Control the Process, Not Just the Recipe A professional pizza recipe is only the starting point. Different flours absorb water differently. Room temperature, water temperature, yeast quantity, fermentation time, dough temperature and oven performance all influence the final result. Understanding these relationships allows a pizza maker to achieve consistent results rather than simply following fixed quantities. For a deeper understanding of flour strength, hydration, fermentation, preferments, dough temperature and professional baking techniques, see the Professional Pizza Technical Manual. © 2026 Vincicoppolas. All rights reserved. |
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