Doughbase
Ooni

Poolish Dough

Neapolitan-style dough with a 12-hour poolish, made for 900°F pizza ovens.

NeapolitanPizza ovenCompare with other doughs

Made for a pizza oven at 750–950°F. In a home oven, bake on a stone or steel preheated for at least 45 minutes at its highest setting, then finish under the broiler. Expect a longer bake and a less blistered crust than the source.

Pizza size
12"
8"16"
Number of pizzas
6
110
Thickness
Yeast
Same-day option

Skip the fridge and let the balls rise 4–6 hours at room temp, until doubled.

Dough ball
285
grams each
Total flour
1050
grams
Total water
630
grams
Hydration
60
percent

Make the poolish first

Mix these, then cover airtight and ferment 12 hours. Use 702g in the dough.

00 flour
350g
Water
350g
Yeast (instant)
2.0g
Poolish DoughPoolish 12 hrs, then 2 hrs + overnight cold6 pizzas · 12" · regular
IngredientAmountBaker's %
00 flour
Or all-purpose
700g66.7%
Water
280g26.7%
Poolish
100% hydration
702g66.9%
Salt
Kosher
30g2.9%

Instructions

  1. 01Mix the poolish until no dry flour remains; cover and ferment 12 hours
  2. 02Put the water and poolish in a stand mixer bowl
  3. 03Whisk the flour and salt together, add them, and mix on medium-low about 4 min (or knead by hand about 15 min)
  4. 04Rest 2 hours
  5. 05Divide into balls and refrigerate overnight
  6. 06Preheat the pizza oven 15–20 min, to 850–950°F on the stone
  7. 07Stretch, top, and bake 1–2 min, turning every 20 sec

Recipe from Ooni.

How this was adapted

  • Uses the whole batch, so balls are about 285g; Ooni divides it into six 260g balls.

See the original at Ooni.

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