What is a poolish?
A poolish is a wet pre-ferment made from equal parts flour and water (100% hydration) with a tiny amount of yeast. You mix it the night before and let it ferment for 8-16 hours at room temperature. The next day, you combine it with the remaining flour, water, salt, and sometimes more yeast to make your final dough.
The technique originated in Polish baking (hence the name) and was adopted by French bakers before making its way into Italian pizza making. Today, many of the best pizzerias in the world use a poolish or similar pre-ferment.
Why use a poolish for pizza?
A poolish gives your pizza dough three things that straight dough (mixing everything at once) simply cannot achieve in the same timeframe:
1. Deeper, more complex flavour
During the long fermentation, enzymes break down starches into sugars, and yeast produces organic acids and alcohols. These compounds create layers of flavour — slightly sweet, slightly tangy — that you cannot get from a quick rise.
2. Better texture and open crumb
The extended fermentation develops the gluten network gradually, resulting in a dough that is more extensible and easier to stretch. The crust comes out lighter, with larger air bubbles and a more open crumb structure.
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. The dough should become smooth and pass the windowpane test. Poolish doughs are often more extensible and easier to knead than straight doughs.
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.
🍕 Open Pizza Calculator →