What is a poolish?
A poolish is a wet pre-ferment. Equal parts flour and water (100% hydration), plus a pinch of yeast — and that's it. You mix it the night before and leave it on the counter for 8 to 16 hours. Next day you dump it into the rest of your flour, water, and salt, and mix the final dough.
The name comes from Poland — Polish bakers used this method in the 1800s. The French picked it up, then the Italians, and now most serious pizzerias I've eaten at run some form of pre-ferment. The first time I made one myself I was surprised how little work it is for how much difference it makes. A bowl, a spoon, 2 minutes of mixing, then patience.
Why use a poolish for pizza?
Three things, basically. Better flavour, better texture, less yeast. A straight dough (everything mixed at once) is faster but the result is flatter and the flavour is one-note. I baked side-by-side comparisons a few times to convince myself — same recipe, one with poolish, one without — and the poolish version wins every time.
1. Deeper, more complex flavour
Slow fermentation does two things at the same time. Enzymes in the flour break down starches into simpler sugars (which is why long-fermented dough browns better in the oven). And the yeast, working slowly, produces organic acids and trace amounts of alcohol. You get a slight tang, a bit of sweetness, and that bread-y aroma that store-bought dough never has.
2. Better texture and open crumb
Letting the gluten develop over 12 hours instead of 2 makes the dough more extensible. It stretches further without tearing. The crust bakes up lighter and the crumb has those irregular honeycomb holes that you see in pictures of proper Neapolitan pizza. Straight dough gives you a tighter, more uniform crumb — not bad, just flatter.
3. Less yeast, more digestibility
Because the poolish ferments for many hours, you use far less yeast overall. Less yeast means slower fermentation, which means more flavour compounds and a dough that many people find easier to digest.
💡 When to use poolish vs straight dough
Use a poolish when you can plan ahead (at least 8 hours). For spontaneous pizza nights, straight dough with room temperature fermentation works well. For maximum flavour, combine a poolish with cold fermentation of the final dough.
Baker's math: poolish ratios
A standard poolish uses 20-40% of the total flour in the recipe. Here is how it breaks down:
| Poolish % | Flavour impact | Best for |
|---|---|---|
| 20% | Subtle — slight improvement over straight dough | Beginners, mild flavour preference |
| 30% | Noticeable — good balance of flavour and ease | Most pizza styles (recommended) |
| 40% | Strong — pronounced fermented flavour | Experienced bakers, NY-style, focaccia |
| 50% | Very strong — almost sourdough-like tang | Advanced, artisan bread-style pizza |
📐 The formula
Poolish flour = total flour × poolish percentage
Poolish water = poolish flour × 1.0 (100% hydration — equal weight)
Poolish yeast = poolish flour × 0.1% (a tiny pinch)
Main dough flour = total flour − poolish flour
Main dough water = total water − poolish water
Example: 4 Neapolitan pizzas with 30% poolish
| Ingredient | Poolish | Main dough | Total |
|---|---|---|---|
| Flour | 300g | 700g | 1000g |
| Water | 300g | 350g | 650g (65%) |
| Yeast | 0.3g | 2.7g | 3g |
| Salt | — | 25g | 25g |
Step-by-step: making poolish pizza dough
Night before: mix the poolish (2 min)
In a large bowl, combine the poolish flour, water, and yeast. Stir until just combined — it should look like a shaggy, wet batter. Cover with plastic wrap or a damp towel.
Night before: let it ferment (8-12 hours)
Leave at room temperature (20-24°C). After 8-12 hours, the surface should be bubbly and slightly domed. If it has collapsed and smells very acidic, it has over-fermented — use it anyway, but next time reduce the yeast or ferment in a cooler spot.
Next day: combine with main dough (5 min)
Add the remaining flour and most of the water to the poolish. Mix until a rough dough forms. Let it rest for 15 minutes (autolyse). Then add salt and remaining water. Mix until incorporated.
Knead (8-10 min)
Knead by hand or use a stand mixer on low speed. I do this by hand most of the time — the dough tells you when it's ready in a way that a timer can't. Poolish doughs knead up faster than straight doughs because the gluten network is already partially built. Watch for the windowpane: a small piece stretched thin enough to see light through without tearing. Usually 8 minutes is enough.
Bulk ferment, shape, and bake
From here, follow your normal pizza recipe — bulk ferment, divide into balls, proof, shape, top, and bake. The poolish has already done the heavy lifting for flavour development.
⚠️ Common mistake: Do not add salt to the poolish. Salt inhibits yeast activity and will slow down or prevent the pre-ferment from developing properly. Salt goes into the main dough only.
Poolish timing guide
| Room temp | Yeast amount | Ferment time |
|---|---|---|
| 18-20°C | 0.1% of poolish flour | 12-16 hours |
| 20-24°C | 0.1% of poolish flour | 8-12 hours |
| 24-28°C | 0.05% of poolish flour | 6-8 hours |
Signs your poolish is ready
A properly fermented poolish will show these signs:
✅ Surface covered in small bubbles
✅ Slightly domed or just starting to flatten
✅ Pleasant yeasty, slightly sweet aroma
✅ Has roughly doubled in volume
❌ If it has collapsed and smells like alcohol — it is over-fermented (still usable, but reduce time next attempt)
Poolish + cold fermentation: the ultimate combo
For the absolute best results, combine both techniques. Make the poolish overnight, mix the final dough in the morning, then cold-proof the dough balls in the fridge for 24-72 hours. This double fermentation creates incredible depth of flavour and a crust with beautiful leopard spotting.
🧮 Use our calculator
Our pizza dough calculator has a built-in poolish option. Select your pizza style, toggle "Poolish" under Pre-ferment, adjust the percentage, and get exact amounts with a personalised timeline — including when to mix the poolish.
FAQ
Can I use poolish for any pizza style?
Yes. Poolish works with Neapolitan, New York, Detroit, and any other style. It is especially popular in NY-style because the longer fermentation complements the slightly higher hydration and oil content.
Poolish vs sourdough starter — what is the difference?
A poolish uses commercial yeast and is made fresh each time (8-16 hours). A sourdough starter is a wild yeast culture that you maintain over weeks or months. Both are pre-ferments, but sourdough gives a more pronounced tang and requires more maintenance.
Can I refrigerate the poolish?
Yes, if you need to slow it down. After 4-6 hours at room temperature, move it to the fridge. It will continue fermenting slowly and can be used up to 24 hours later. Bring it back to room temperature for 1-2 hours before using.
Ready to try poolish?
Our calculator does the math for you — just toggle Poolish and get exact amounts.
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