From Ooni · Collected to try
Poolish pizza dough
Start with a wet preferment, then mix the final dough the next day.
- Makes
- 6 equal balls · about 285 g each
- Plan ahead
- 12-hour poolish + 6–8 hours
Ingredients
Poolish
- 350 g 00 flour
- 350 g water
- 2 g instant yeast
Final dough
- All the poolish
- 700 g 00 flour
- 280 g water
- 30 g salt
- Flour, for dusting
Let’s make it
Mix the poolish ingredients until no dry flour remains. Cover and leave for 12 hours.
Combine the poolish and remaining water. Add the flour mixed with salt. Mix on medium-low for about 4 minutes, or knead by hand for about 15 minutes, until smooth.
Rest for 2 hours, then divide into six equal balls.
For this schedule, cover and proof the balls at room temperature for 4–6 hours, until doubled. Stretch, top and bake.
Portion weight is calculated from the listed ingredients. Ooni also provides an overnight refrigerator option.
Recipe source: Ooni · Our Best Poolish Dough.
A concise kitchen summary. Visit the original for the full guide and variations. Source checked 2026-09-13.