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neapolitan style pizza

Neapolitan Pizza with Poolish

A simple step-by-step guide to making authentic Neapolitan pizza dough using a poolish pre-ferment for deep flavor and a light, airy crust.
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Prep Time 20 minutes
Cook Time 5 minutes
Resting Time/Fermentation Time 1 day 4 hours
Total Time 1 day 4 hours 25 minutes
Servings: 5 dough balls
Ingredients Method

Ingredients
  

Poolish (16-24 hours ahead)
  • 300 g flour Tipo 00 or strong bread flour
  • 300 g water room temp
  • 5 g dry yeast
  • 5 g honey
Final Dough
  • All of the poolish
  • 430 g flour Tipo 00 or strong bread flour
  • 200 g water
  • 30 ml olive oil
  • 15 g salt
Simple No-Cook Pizza Sauce
  • 1 can whole peeled San Marzano tomatoes (400g / 14 oz) or high-quality crushed tomatoes
  • 1/2 tsp salt or fine sea salt to taste
  • 1-3 leaves fresh basil leaves
  • 1 tbsp extra virgin olive oil optional, for richness

Method
 

Day 1 – Prepare the Poolish
  1. In a large bowl, mix the 300g flour, 300g water, yeast, and honey until fully combined into a thick batter.
  2. Cover with plastic wrap or a lid, let it sit at room temperature for 1–2 hours, and then place in the refrigerator for 16–24 hours until bubbly and active.
Day 2 – Mix the Final Dough
  1. Take the poolish out of the fridge, let it sit at room temp for 1 hour, add 200g water, and mix gently before adding the salt and olive oil.
  2. Gradually add the 430g flour (Tipo 00 or strong bread flour), knead for about 8–10 minutes until smooth and elastic, then cover and let rest for 1 hour at room temperature.
Divide & Shape
  1. Divide the dough into 5 equal pieces (~280g each) and shape each piece into a tight, smooth dough ball.
  2. Place in a tray or individual proofing containers, cover, and let rise for 1–2 hours at room temperature.
How to Bake
  1. Preheat your home oven with a pizza stone/steel for at least 45 minutes at maximum setting (250–300°C), or preheat your outdoor pizza oven to 400–500°C.
  2. Stretch the dough gently by hand from the center outward to preserve air in the crust, avoiding a rolling pin.
  3. Perform a short 1–2 minute pre-bake without toppings in home ovens (skip this for high-temperature outdoor ovens).
  4. Add your no-cook sauce, mozzarella, and basil, then bake for 60–90 seconds in an outdoor pizza oven, or 3–5 minutes (with pre-bake) / 5–7 minutes (without pre-bake) in a home oven.