@Flora
Discover how to craft authentic Italian pizza dough with poolish using Vito Lacopelli’s method. Enjoy a perfectly fermented dough with a crispy, chewy crust—ideal for homemade pizzas!
700 milliliters
1000 grams
5 grams
5 grams
30 grams
10 grams
Making the poolish
Combine 300 ml water
Add 300 grams all-purpose flour
Mix in 5 grams instant yeast
Stir in 5 grams honey
Stir until well mixed
Cover and let rest for 1 hour at room temperature
Refrigerate for 16 to 24 hours
Preparing the Pizza Dough
Remove the poolish from the fridge
In a large bowl, add the poolish
Pour in 400 ml water
Mix in 700 grams all-purpose flour
Add 30 grams salt
Drizzle 10 grams olive oil
Mix until a cohesive dough forms
Transfer to a lightly oiled bowl, cover, and refrigerate for 16 to 24 hours
Forming the Dough Balls
Take the dough out of the fridge
Let rest at room temperature for 1 to 2 hours
Divide the dough into equal portions
Shape each portion into a smooth ball
Allow the dough balls to rest for 2 to 4 hours (ideally 2 hours at 25°C)
Baking the Pizza
Preheat the oven to its highest temperature (250°C or 482°F)
Stretch or roll out each dough ball into a pizza shape
Top with your favorite ingredients
Bake for 10-15 minutes until the crust is golden and toppings are cooked
Serving
Remove the pizza from the oven
Serve immediately and enjoy the crispy, chewy crust reminiscent of a classic pizzeria!