Dissolve 5 grams of Instant Yeast in 300 ml water
Add 300 grams flour
Stir in 5 grams of honey
Stir until well mixed
Cover and let rest for 1 hour at room temperature
Refrigerate for 24 hours
Pizza Dough - Poolish Method 70% Hydration
None
Medium
48 hrs 10 min
Spiciness
None
Difficulty
Medium
Time
48 hrs 10 min
Preparation
48 hrs 0 min
Cooking
10 min
2.5K Views
Translated
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!
None
Medium
48 hrs 10 min
Spiciness
None
Difficulty
Medium
Time
48 hrs 10 min
Preparation
48 hrs 0 min
Cooking
10 min
Allergens
Vegan
Vegetarian
Pescatarian
Halal
Lactose-Free
3,488KCAL
5 Portions · 1,000 g
Protein
108 g
Carbohydrates
711 g
Fat
10 g
Fiber
50 g
- German Food Composition Database (BLS) – the German national nutrient database.
- Swiss Food Composition Database – for ingredients the BLS does not cover.
- AI matching – every ingredient is matched to the closest database entry.
All nutrition figures are average values calculated from the databases named above, not laboratory measurements. Variety, origin, cut, storage, preparation and the quantities actually used all cause deviations; automatically matched ingredients can add further inaccuracy. We accept no liability for the accuracy or completeness of these figures. They do not constitute medical or nutritional advice. The information on the packaging of the products you use takes precedence; in case of allergies, intolerances, illness, pregnancy or a special diet, consult a suitably qualified professional.
5
g
- Poolish
600 grams
- Flour
700 grams
- Salt
30 grams
- Water
400 milliliters
- Instant Yeast
5 grams
- Honey
5 grams
Remove the poolish from the fridge
In a large bowl, add the poolish
Dissolve 30 grams of salt in 400 ml of water
Mix your water with the poolish
Mix in 700 grams of flour
Kneed until a smooth dough forms
Transfer to a bowl, cover with plastic wrap , and refrigerate for 16 to 24 hours
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 at room temperature
Preheat the oven to its highest temperature (250°C or 482°F)
Stretch 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
Remove the pizza from the oven
Enjoy
You should get 5 doughs ~ 200g each
None
Medium
48 hrs 10 min
Spiciness
None
Difficulty
Medium
Time
48 hrs 10 min
Preparation
48 hrs 0 min
Cooking
10 min
Allergens
Vegan
Vegetarian
Pescatarian
Halal
Lactose-Free
3,488KCAL
5 Portions · 1,000 g
Protein
108 g
Carbohydrates
711 g
Fat
10 g
Fiber
50 g
- German Food Composition Database (BLS) – the German national nutrient database.
- Swiss Food Composition Database – for ingredients the BLS does not cover.
- AI matching – every ingredient is matched to the closest database entry.
All nutrition figures are average values calculated from the databases named above, not laboratory measurements. Variety, origin, cut, storage, preparation and the quantities actually used all cause deviations; automatically matched ingredients can add further inaccuracy. We accept no liability for the accuracy or completeness of these figures. They do not constitute medical or nutritional advice. The information on the packaging of the products you use takes precedence; in case of allergies, intolerances, illness, pregnancy or a special diet, consult a suitably qualified professional.
5
g
- Poolish
600 grams
- Flour
700 grams
- Salt
30 grams
- Water
400 milliliters
- Instant Yeast
5 grams
- Honey
5 grams
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