Want to make real Neapolitan pizza at home, with a light, airy crust and deep flavor? This Neapolitan pizza with Poolish recipe is your easy, step-by-step guide to achieving authentic results. The Poolish method – a simple pre-ferment – boosts both flavor and texture.
Let’s break it down, step by step.
Ingredients for Neapolitan Pizza with Poolish
Yields ~5 dough balls, ~280g each
Poolish (Make 16–24 hours ahead):
- 300g flour (Tipo 00 or strong bread flour)
- 300g water (room temp)
- 5g dry yeast
- 5g honey or sugar
Final Dough:
- 30g olive oil
- All of the poolish
- 430g flour
- 200g water
- 15g salt
Day 1 – Prepare the Poolish
- In a large bowl, mix the 300g flour, 300g water, yeast, and honey.
- In a large bowl, mix the 300g flour, 300g water, yeast, and honey.
- Stir until fully combined. It will look like a thick batter.
- Cover with plastic wrap or a lid.
- Let it sit at room temperature for 1–2 hours.
- Then place in the refrigerator for 16–24 hours.
Day 2 – Mix the Final Dough
- Take the poolish out of the fridge and let it sit at room temp for 1 hour.
- Add 200g water to the poolish and mix gently.
- Add salt and olive oil.
- Gradually add the 430g flour while mixing by hand or with a mixer.
- Knead for about 8–10 minutes until smooth and elastic.
- Cover and let rest for 1 hour at room temperature.
Divide & Shape
- Divide the dough into 5 equal pieces (~280g each).
- Shape each piece into a tight dough ball.
- Place in a tray or individual containers, lightly floured.
- Cover and let rise for 1–2 hours at room temperature.
Simple Neapolitan Pizza Sauce (No-Cook)
For a detailed and expanded guide on making classic no-cook Neapolitan pizza sauce, visit my full post here: Simple Neapolitan Pizza Sauce (No-Cook).
How to Bake Neapolitan Pizza with Poolish Dough
- Preheat your oven with a pizza stone or steel for 45 minutes at the highest setting (250–300°C / 480–570°F).
- Stretch the dough gently by hand into a round shape (avoid rolling pins).
- Add your favorite toppings — start with just sauce, mozzarella, and basil for a true Margherita.
- Bake for 5–7 minutes until the crust is puffed and lightly charred.
✅ Tips for Neapolitan Pizza with Poolish Success
- Use a digital scale for accurate results.
- Don’t overload your pizza with toppings — less is more.
- Let your pizza steel or stone preheat fully before baking.
- Stretch by hand, never with a rolling pin — it preserves air bubbles.
Recommended Tools
Here are some recommended tools to help you make professional-grade Neapolitan pizza at home:
- Pizza Peel –
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https://amzn.to/3Tymjyb - Pizza Stone/Steel –
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https://amzn.to/4lIDOYy - Thermometer for Stone Temperature –
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https://amzn.to/4lRdfjX - Kitchen Scale –
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https://amzn.to/4nKrYyJ - Dough Containers –
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Final Thoughts
Making pizza with Poolish takes a little planning, but the results speak for themselves: light, flavorful crust with perfect structure. Once you try it, you’ll never go back to same-day dough.
This Neapolitan pizza with Poolish recipe is perfect for home bakers who want to level up their pizza game with minimal effort and maximum flavor.
