Mastering the Art of Pizza Dough: Tips, Recipes, and Techniques

Introduction:

Creating the perfect pizza dough can be quite a challenge, but with the right techniques and a little practice, you can achieve a delicious and easy-to-handle dough that will make your homemade pizza truly exceptional.

In this article, we will share tips, recipes, and explanations on how to make the best pizza dough, even if you are short on time.

The Perfect Pizza Dough: Poolish Method

If you want to make great pizza dough but don't have four days to let it ferment, the poolish method is a fantastic option.

Poolish is a pre-fermentation process that allows you to ferment 50% of your dough rapidly and then mix it with the rest of your water and flour. Here's a beginner-friendly recipe to get you started.

To learn more about the poolish method I've included an amazing video by Vito:

Recipe for 4 x 13” pizzas

Poolish: 12 hours	Dough: 3 days
350 grams of '00 flour	100 grams of water
350 ml of water	400 grams of flour
5 grams of dried yeast	20 grams of salt
15 grams of honey	10 grams of olive oil

 

Instructions:

1) Prepare the poolish in the morning or night 3-4 days before pizza time

• Mix the honey, water, and yeast in a bowl.
• Mix in the flour until fully incorporated
• Cover, and leave on the counter for 6 hours, or in the fridge for 12 hours.

2) Prepare the dough 3 days before pizza time

• Mix the 100 grams of water with the poolish until fully incorporated
• Add flour to roughly 33%, 33%, 20%, and 14% at a time (just eyeball it).
• I like to move from bowl to counter around halfway through. It makes it easier to work the dough.
• Mix 30 grams of water with your salt, and add to dough.
• This helps the salt to absolve before adding to the dough.
• Knead for 10 minutes.
• Leave in the fridge to ferment
• At least 24 hours. 
• For extra flavor leave the dough 3 days in the fridge. It will not disappoint! 

3) Take the dough out 6 hours before cooking

• Leave for one to two hours to get to room temperature.
• Make the dough balls.
• Leave dough balls to rise at room temperature for about 2-4 hours.

Tips for Even Better Dough

Longer Fermentation is Key

You can use 24 or 48 or 72 or even 96 hours of fermentation time. It's all up to your personal preference. 

I personally like the 72 hour time frame. It gives a nice tasty dough. 

More Hydration

Add more water to the mix to make a stickier dough. This has different attributes you might want to experiment with.

For the best instructions on what different kinds of hydrations look like I love this video by Vito:

He has one of the best YouTube channels on making pizza, so if you’re not signed up already I highly recommend it!

Expert Tips for Perfect Pizza Dough

Over the years I’ve collected a series of small nuggets on how to make the best possible pizza dough. Here are the tips I wish I had known before I started making pizza:

• Add 15 grams of honey to a four-pizza dough for delicious fermentation.
• If you are getting behind on cooking, move your pizza balls to a cold room to stop them from over-rising.
• Your dough tastes how it smells. If you can’t smell your dough, it will lack flavor. This tip helped me greatly to improve my dough-making skills.
• The lift and fold approach is your best tool for sticky dough — See the technique on YouTube
• Food processors with dough inserts work surprisingly well — just be careful not to overwork the dough.

With these tips, recipes, and techniques, you are well on your way to creating fantastic pizza dough that will elevate your homemade pizzas to a whole new level. Happy baking!

Questions from Pizzori Customers

What is poolish, and why is it used in pizza dough recipes?

Poolish is a pre-fermented dough made with equal parts flour and water, along with a small amount of yeast.

It is used in pizza dough recipes to improve the flavor, texture, and handling of the dough by developing gluten structure and increasing fermentation activity.

What is the ideal fermentation time for poolish in pizza dough?

The ideal fermentation time for poolish can vary depending on factors such as temperature and yeast quantity.

Generally, poolish should be fermented for at least 6 hours at room temperature or up to 12 hours if stored in the fridge.

Can I use fresh yeast instead of dried yeast for poolish, and if so, what is the conversion?

Yes, you can use fresh yeast in place of dried yeast for poolish. The conversion rate is typically 2 to 3 times the amount of fresh yeast compared to dried yeast.

For example, if a recipe calls for 5 grams of dried yeast, you would use 10 to 15 grams of fresh yeast.

How do I know if my poolish is ready to be used?

A poolish is ready to be used when it has bubbled and expanded in size, becoming light and airy in texture. It should have a slightly sweet, yeasty smell.

Does using poolish affect the texture or flavor of the pizza dough?

Yes, using poolish can significantly impact the texture and flavor of pizza dough.

Poolish contributes to a more complex, slightly tangy flavor, and it helps create a lighter, airier crumb structure with a crispier crust.

Can I use whole wheat or other types of flour for the poolish method?

Yes, you can use whole wheat or other types of flour for the poolish method, but it may affect the overall texture and flavor of the dough.

It is essential to keep in mind that whole wheat and other flours may absorb water differently than all-purpose or bread flour, so adjustments to the hydration level might be necessary.

What is the best temperature for fermenting poolish?

The best temperature for fermenting poolish is typically between 70°F to 75°F (21°C to 24°C) for optimal yeast activity.

However, if you need to slow down the fermentation process, you can store it in the fridge at a temperature of around 40°F (4°C).

How do I store the poolish if I'm not using it right away?

If you're not using the poolish right away, you can store it in the refrigerator, covered with plastic wrap or a lid, for up to 12 hours.

This will slow down the fermentation process and allow the flavors to develop further.

Can I freeze poolish for future use?

Yes, you can freeze poolish for future use. Transfer the poolish into an airtight container or a heavy-duty freezer bag, leaving some room for expansion, and freeze it for up to 3 months.

When you're ready to use it, thaw it in the refrigerator overnight and allow it to come to room temperature before incorporating it into your dough.

Are there any alternatives to poolish for achieving a similar effect in pizza dough?

Yes, there are other pre-ferments and techniques that can achieve similar effects in pizza dough.

Some alternatives include biga (a thicker, Italian-style pre-ferment), sponge (a wetter, American-style pre-ferment), and sourdough starter (a naturally fermented mixture of flour and water).(