This Might Be the Best Pizza Dough I’ve Ever Made... Seriously

Want to upgrade your pizza setup? Use code PRO15%-OonixBYPL for 15% off eligible Ooni gear. Shop Ooni accessories → https://tidd.ly/4B7AVsX Code is valid on eligible products at Ooni.com, excluding the Halo Pro and Halo Core Spiral Mixers. Cannot be combined with other offers. Additional exclusions may apply. Disclosure: The link and discount code above are affiliate links/code, which means I may earn a small commission at no extra cost to you. It helps keep the ovens lit and the dough proofing around here. Thanks for your support! __________________________________________________________________________________________ Testing a new one in the Backyard Pizza Lab: a poolish pizza dough that ferments overnight — but does it actually make better pizza? In this video, we walk through the full process step-by-step — from mixing a poolish preferment and developing strong gluten to baking multiple pies and testing how the dough performs. Drop a comment below and let us know if you think poolish preferments make a difference in your doughs! This video covers how to make poolish for pizza dough, fermentation, and how to make better pizza at home. Get my ultimate beginner guide to fix burnt bottoms, raw tops, and uneven bakes: https://backyardpizzalab.gumroad.com/l/pizza-guide-fix-burnt-bottom-oven?utm_source=youtube&utm_medium=description&utm_campaign=pizza_guide POOLISH PIZZA DOUGH RECIPE This makes about 3860g of dough. Yes, that's a lot of pizza! Baker's Percentages: 100% flour 67% hydration 33% prefermented flour 2.8% salt 2.7% olive oil 0.18% total instant yeast 0.18% diastatic malt, optional This is a 67% hydration poolish dough with one-third of the flour prefermented in the poolish. You can utilize these bakers percentages to adapt this recipe to make as much or as little dough as you'd like. For the Poolish: 745g flour 745g water 1.5g instant yeast For the Final Dough: The Poolish 1490g flour 750g water 63g salt 2.5g instant yeast 4g Diastatic Malt (optional) 60g Olive Oil Step-by-Step Process: 1. Make the poolish: Combine flour, water, and yeast. Mix until smooth and loose (almost like pancake batter). Cover and let ferment at room temperature for 12–16 hours. 2. Mix the dough: Add the poolish to your mixer with the remaining yeast and water. Begin mixing on low and slowly add the remaining flour. Once a shaggy dough forms: • Add diastatic malt powder • Continue mixing until the dough begins to come together • Once the dough clears the bowl, add salt • Mix on medium-low speed • Add oil last and mix until fully incorporated 3. Strengthen the dough by performing 1–2 sets of stretch and folds to build structure without overmixing. Wait ~15-20 minutes between sets. 4. Divide into dough balls and place in the fridge for an overnight cold ferment (up to 24 hours). This will develop a deeper flavor and improve handling. 5. Stretch and bake: Remove dough from fridge ~2 hrs before you want to use it. Stretch and top as you please. 6. Bake it in your @OoniHQ pizza oven, rotating as needed for even cooking. Just want the sauce? Garlic-Soy Aoili Mayo Ingredients: 3 tbsp Kewpie mayo 1 tsp soy sauce ½ tsp rice vinegar ½ tsp grated garlic A few drops of toasted sesame oil Use: whisk together and spread very thinly as the base — think savory umami glue rather than a heavy layer of sauce. Create your Own Backyard Pizza Lab (affiliate links) Ooni Dual Platform Digital Scales - precision for dialing in the perfect poolish. https://tidd.ly/4sYNa62 Ooni Koda 2 Max - the centerpiece of the Backyard Pizza Lab. https://tidd.ly/4sSeaVH Ooni Halo Pro Spiral Mixer - perfect for kneading sticky, tricky doughs. https://tidd.ly/4k5c94w Caputo Nuvola Super 00 Pizza Flour - a strong flour, for a strong pizza https://amzn.to/47h7as9 (I may earn a small commission if you purchase anything using the above links, at no extra cost to you. It helps keep the lights on around here - thanks for watching!) Here in the Backyard Pizza Lab, we test pizza doughs, techniques, and gear so you don’t have to. In this video, we test: • a 16” hot honey pepperoni pizza • a 20” karaage pizza This shows how the dough performs at different sizes and stress levels. Next up: poolish vs biga vs straight dough. #pizza #pizzadough #poolish #ooni #homepizza #pizzaoven #pizzaexperiment #oonicreator