Vito Iacopelli Poolish Pizza Dough Recipe

Making pizza is not very hard, but to get it right you need a few important things. You need the right tools, good ingredients, a clear recipe, and the proper method.

Out of all these, the most important part is the dough. If the dough is not good, the pizza will never taste the way it should.

I enjoy pizza a lot, and I prefer making it at home instead of going to a restaurant every time I want it. When I first started, I had the same problem many people face.

I did not know how to prepare the dough properly. Because of this, my pizza never turned out the way I expected.

That changed after I found Vito Iacopelli, a well-known Italian chef. He shares many videos about making pizza dough.

I watched several of them, and I liked his poolish pizza dough recipe the most. It gave me the result I was looking for – soft, light, and tasty dough that makes the pizza feel more authentic.

If you also want to enjoy pizza that tastes close to the real Italian style, you should try this copycat version of Vito Iacopelli’s poolish pizza dough recipe.

What is Poolish Pizza Dough?

Poolish pizza dough is a type of pre-fermented dough that uses equal parts water and flour mixed with a small amount of yeast.

It’s left to rest for several hours, which develops flavor and gives the final dough a light, airy structure. This method is very common in traditional European baking, especially for bread and pizza.

By using poolish, the dough becomes easier to stretch, bakes up with beautiful bubbles, and has that perfect balance of chewy and crisp. Unlike quick dough recipes, poolish takes more time, but the wait is worth it.

The slow fermentation gives the pizza a richer taste and helps create a crust that feels almost professional, right from your home oven.

What is the Ratio of Poolish to Pizza Dough?

When working with poolish, the balance between the pre-ferment and the final dough matters a lot. Here’s a simple way to think about it:

1. Equal Flour and Water in the Poolish – For example, 300 grams of flour and 300 grams of water.
2. About 30% of Total Flour – Poolish usually makes up about one-third of the total flour in your pizza dough.
3. Small Yeast Amount – A little yeast goes into the poolish, while the rest of the ingredients are added later.
4. Mix Into Final Dough – The poolish is combined with extra flour, water, salt, and olive oil to make the full batch.

This ratio helps the dough rise slowly, creating better flavor and texture. Too little poolish won’t give you that special flavor and texture you want.

Vito Iacopelli Poolish Pizza Dough Ingredients

For the Poolish:

• 300ml Water (room temperature): Room temperature water helps activate the yeast and blend smoothly with the flour. Filtered water is best to avoid strong tap flavors.
• 5ml Honey: Feeds the yeast naturally and adds slight sweetness to the poolish mixture. Can substitute with regular white sugar or brown sugar if needed.
• 6g Fresh Yeast: Creates the bubbles and fermentation in dough. Substitute with 5g dry yeast or 3g active dry yeast if fresh yeast is not available.
• 300g 00 Flour: Italian flour that makes smooth and elastic dough texture. Can use bread flour or all-purpose flour as substitute when 00 flour unavailable.

For the Main Dough:

• 400ml Water: Added directly to the poolish mixture for proper hydration. Room temperature water works well and helps maintain consistent dough temperature throughout mixing.
• 700g 00 Flour: The main flour component for the final dough structure. Bread flour can substitute perfectly when 00 flour is not available in stores.
• 25g Sea Salt: Adds essential flavor and strengthens gluten development in dough. Table salt works perfectly fine too as a suitable substitute for recipe.
• 10g Olive Oil: Makes dough easier to work with and adds authentic Italian flavor. Any good quality cooking oil can substitute when olive oil unavailable.

For the Pizza Toppings:

• 400g San Marzano Tomatoes: Crushed by hand or high-quality canned tomatoes. These provide authentic Italian flavor. Regular crushed tomatoes work as substitute.
• 400g Fresh Mozzarella: Buffalo mozzarella gives best results. Tear into chunks, don’t slice. Low-moisture mozzarella can substitute but drain well.
• Fresh Basil Leaves: About 20-30 leaves total. Pick just before using for maximum flavor. Dried basil can substitute but use sparingly.
• Extra Virgin Olive Oil: For drizzling on finished pizza. Use your best quality oil here as the flavor really shows.
• Sea Salt: Pinch for seasoning tomatoes. Fine sea salt works best.
• Optional Toppings: Spicy salami (pepperoni), prosciutto, mushrooms, bell peppers, or other favorites.

Required Equipment

1. Large mixing bowl – For combining ingredients
2. Kitchen scale – Essential for accurate measurements
3. Wooden spoon – For initial mixing
4. Clean kitchen towel – To cover fermenting dough
5. Plastic wrap – For airtight storage
6. Dough containers – For individual pizza balls
7. Bench scraper – Helps handle sticky dough

How to Make Vito Iacopelli Poolish Pizza Dough

Make the Pizza Dough (Step-by-Step)

Step 1 | Make the polish

In a bowl, add 300 g water, a pinch of honey, and 6 g fresh yeast (or 5 g dry yeast). Stir until smooth. Then mix in 300 g flour. Cover and rest 1 hour at room temperature, then refrigerate 16–24 hours.

Step 2 | Mix the final dough

In a large bowl, combine the poolish with 400 g water. Stir to loosen. Dissolve 25 g sea salt in the mix. Add 700 g flour little by little, stirring until a shaggy dough forms.

Step 3 | Knead

Turn dough onto a lightly floured surface. Knead 10–15 minutes until smooth and elastic. Drizzle in 10 g olive oil and work it in.

Step 4 | First rest

Shape dough into a ball. Cover and let it rest 15–20 minutes to relax the gluten.

Step 5 | Bulk fermentation

Place dough in a lightly oiled container and cover. Refrigerate 16–24 hours for double fermentation.

Step 6 | Shape the dough balls

Bring dough to room temperature for 30–60 minutes. Divide into 250 g balls. Pinch seams closed and place seam-side down in boxes or on a tray.

Step 7 | Final proof

Leave dough at room temperature for 1–2 hours. Dough should feel airy and soft, ready to stretch.

Shape and Stretch the Pizza (Step-by-Step)

Step 1 | Prepare the dough ball

Remove one dough ball from the container. Lightly flour or sprinkle semolina on your work surface. Place the dough seam-side up.

Step 2 | Press and stretch

Gently press the dough from the center outward, leaving a 1-inch border for the crust. Flip dough and continue stretching by lifting edges and letting gravity stretch it thin.

Step 3 | Work the circle

Rotate the dough as you stretch, aiming for 10–12 inches wide. The center should be thin, with thicker edges. You can also stretch dough gently over your knuckles—never use a rolling pin, as it removes air bubbles.

Assemble the Pizza (Step-by-Step)

Step 1 | Prepare the peel

Dust pizza peel with semolina to prevent sticking. Place the stretched dough on top.

Step 2 | Add toppings

Spread sauce thinly, keeping the border clean. Add cheese evenly and keep toppings light so the dough can rise well. Test by giving the peel a quick shake—if it sticks, add more semolina.

Bake the Pizza (Step-by-Step)

Step 1 | Preheat oven

Heat oven to 500–550°F with a pizza stone or steel inside for at least 1 hour.

Step 2 | Bake pizza

Slide pizza onto the hot stone with a quick jerking motion of the peel. Bake 8–12 minutes, rotating halfway if needed. The pizza is done when crust is golden brown and cheese bubbles with light brown spots.

Step 3 | Finishing touch

Remove pizza and let cool 2–3 minutes before slicing. The crust should sound hollow when tapped. For extra flavor, brush crust with garlic olive oil and sprinkle fresh herbs while still hot.

Tips & Tricks for Perfect Poolish Pizza Dough

• Flour Power: Different brands of flour absorb water differently. If your dough feels too wet and sticky when kneading, add just a tiny sprinkle of flour at a time.
• Windowpane Test: To check if your gluten is developed, stretch a small piece of dough. If you can stretch it thin enough to see light through it without it tearing, it’s ready.
• The Finger Poke Test: To see if your dough balls are ready to bake, gently poke one. If the indentation slowly springs back, it’s perfectly proofed. If it springs back quickly, it needs more time.
• Weigh Your Ingredients: Using a kitchen scale is the best way to ensure perfect results every time.
• Don’t Rush the Cold Ferment: The long time in the fridge is what develops the incredible flavor and texture. Don’t skip it!
• Handle with Care: When shaping the dough balls and the final pizza, be gentle. You want to preserve all those precious air bubbles.
• Semolina is Your Friend: Use semolina flour on your pizza peel. It acts like little ball bearings, helping the pizza slide off easily without sticking.

Serving Suggestions

This dough works for more than just classic margherita pizza. It’s great for pepperoni, veggie, or white pizzas.

I like to roll it a little thinner for a crispy crust or keep it thicker for a soft, bread-like base. You can also brush the edges with olive oil and garlic before baking for extra flavor.

Another idea is to pre-bake plain rounds and then top with fresh salad greens and cheese for a quick lunch.

Leftover dough balls can be turned into focaccia, garlic knots, or flatbreads. Because the dough is light and airy, it pairs well with both bold toppings like spicy sausage and gentle ones like fresh mozzarella and basil.

Make-Ahead and Storage

Make-Ahead: This recipe is designed to be made ahead. The poolish ferments for 24 hours, and the main dough ferments for another 24 hours in the fridge. This slow process is what builds the incredible flavor.

How to Store:

Refrigerator: The main dough ball can stay in its airtight container in the fridge for up to 2 days before you shape it into balls.

Freezing: After shaping the dough balls, you can freeze them for later. Lightly coat each ball in oil and place them in individual freezer bags. Squeeze out all the air and seal tightly. They can be frozen for up to 3 months.

To Thaw: Move a frozen dough ball from the freezer to the refrigerator the night before you need it. Then, let it sit at room temperature for 2-3 hours before stretching and baking.

Vito Iacopelli Poolish Pizza Dough Recipe FAQs

1. What does poolish do for pizza dough?

Poolish is a pre-ferment that kickstarts the fermentation process. This longer fermentation time does two great things for your dough.

First, it creates lots of tiny air bubbles, which gives you a light and airy crust with those classic big bubbles on the edge.

Second, it helps develop a much deeper, more complex flavor than a dough made quickly with more yeast. It gives your pizza a delicious, slightly tangy taste.

2. Does poolish improve pizza dough flavor?

Yes, absolutely! The slow fermentation is the secret. As the poolish rests, the yeast and bacteria have time to work.

They create new acids and compounds that give the dough a wonderful, slightly tangy flavor that you just can’t get from a one-hour rise.

It makes the crust taste like it came from a professional bakery, even though you made it at home.

3. My dough is very sticky. What did I do wrong?

Sticky dough is normal, especially at the beginning! This is a high-hydration dough, which means it has a lot of water. This is actually what helps create those airy holes.

Don’t be tempted to add lots of extra flour. Instead, keep kneading.

Your hands and the counter will be sticky at first, but the dough will become smoother and less sticky as you continue to knead and as the gluten develops.

4. Why does my dough need to rest in the fridge for so long?

The long, cold rest is not just waiting; it’s working. This cold fermentation is what builds the amazing flavor and strength in your dough.

It allows the gluten to develop fully and gives the yeast time to create those great gas bubbles slowly.

Rushing this process with a warm rise will give you a good pizza, but the cold ferment gives you a great one.

5. Do you need a pizza stone?

A stone or steel helps store heat and bakes the crust faster, giving it that puffy, blistered look.

If you don’t have one, use an upside-down baking sheet preheated in the oven to mimic the effect.

6. My pizza crust isn’t getting crispy. How can I fix that?

The most common reason is your oven isn’t hot enough. You must preheat your oven at its highest temperature for a full hour with the pizza stone or steel inside.

This stores a huge amount of heat that gets transferred directly to the pizza bottom, creating a crispy crust very quickly. Also, avoid overloading your pizza with wet toppings.

The vito iacopelli poolish pizza dough recipe is a simple way to get soft, airy, and flavorful pizza at home.

With just a few ingredients, patience, and the right steps, anyone can enjoy authentic Italian-style pizza.

Follow this method, and homemade pizza nights will never feel ordinary again.