Poolish Pizza Dough - Neapolitan Style

Step 1: Prepare the Poolish

Weigh 0.5g of dried active yeast. Add the yeast to 150g of water and stir until dissolved. Then, add 150g of double zero flour and stir until there are no dry bits remaining. Cover the mixture and let it ferment at room temperature for 8 hours.

Step 2: Mix the Main Dough

After the poolish has fermented for 8 hours, add it to 190g of water in a large mixing bowl and stir to combine. Add 340g of double zero flour and 12g of salt to the bowl. Stir until there are no dry bits remaining and the dough forms a shaggy mass. Form the dough into a ball, cover the bowl, and let it rest for 30 minutes.

Step 3: First Fold

Wet your hands to prevent sticking. Perform a series of stretch and folds on the dough in the bowl. Cover the bowl and let the dough rest for another 30 minutes.

Step 4: Second Fold

Wet your hands again and perform another series of stretch and folds on the dough. Cover the bowl and let the dough rest for 30 minutes.

Step 5: First Forming

Wet your hands and gently round the dough into a smooth ball. Cover the bowl and let the dough rest for 30 minutes.

Step 6: Second Forming

Wet your hands and gently round the dough into a smooth ball again. Add a little olive oil to the bowl, coat the dough ball, and cover.

Step 7: Divide and Shape

Weigh the entire dough (approximately 693g). Divide the dough into 3 equal portions, each weighing about 276g. Shape each portion into a tight ball by folding it over itself. Place the dough balls on a lightly oiled container or surface. Drizzle each ball with olive oil. Cover and let them ferment on the countertop for 30 minutes.

Step 8: Cold Fermentation

After the countertop fermentation, refrigerate the covered dough balls overnight (12-24 hours) to develop complex flavors.

Step 9: Preheat Pizza Oven

Preheat your Gozney Roccbox pizza oven (or similar high-temperature oven) to 800°F (427°C) for 1 hour.

Step 10: Shape and Top the Pizza

Lightly flour a pizza peel. Take one dough ball and gently press the center, leaving a crust around the edge. Do not touch the crust to maintain its puffiness. Add tomato sauce, sprinkle with Parmesan cheese, place fresh basil leaves, and arrange mozzarella slices. Drizzle with olive oil.

Step 11: Bake the Pizza

Launch the pizza into the preheated oven. Immediately adjust the flame to low. Rotate the pizza 180 degrees every 20-30 seconds to ensure even cooking. Continue baking until the crust is nicely charred and the cheese is melted and bubbly. For a final finish, broil the top part of the crust if desired. Remove the pizza from the oven.

Step 12: Serve and Garnish

Once out of the oven, cut the pizza into slices using kitchen shears. Garnish with additional fresh basil leaves if desired. Serve immediately and enjoy your homemade Neapolitan-style pizza!

• Always wet your hands before folding your dough to prevent sticking.

• When forming your dough, gently round it out to achieve a nice smooth surface.

• The poolish makes the dough super bubbly, so avoid overworking it when shaping.

• A long and slow fermentation is crucial for developing complex flavors in the dough.

• Do not touch the crust when shaping the dough for puffy poolish pizzas.