Pizza Dough with a Poolish

Making the Poolish (Preferment)

The night before baking, prepare your poolish (preferment). This step boosts flavor development and helps the dough ferment more efficiently the next day.

1. In a large mixing bowl, combine 600g Caputo "00" Pizzeria Flour and 1g instant yeast. Whisk to combine and distribute the yeast evenly.
2. Add 600g of cold water and mix until fully combined, with no visible dry spots or clumps.
3. Cover the bowl tightly with plastic wrap and poke 4–5 small holes in the top.
4. Place the bowl in a cool, dry area and allow the poolish to ferment for 12–16 hours.

Mixing the Pizza Dough

1. Fit a stand mixer with a dough hook. Add the water, honey, and poolish to the mixing bowl and mix on speed 1 for 30 seconds.
2. Add 400 g Caputo "00" Pizzeria Flour and mix on speed 1 for 2–4 minutes, then increase to speed 2 for an additional 2 minutes, until the dough comes together.
3. Add the salt and mix on speed 2 for 2–3 minutes.
4. Slowly add the Olitalia Extra Virgin Olive Oil and continue mixing for 2–3 minutes, or until the dough is smooth and combined.
5. Remove the dough from the mixer, shape it into a ball, and place it in a lightly oiled bowl. Cover with plastic wrap and let rest for 30 minutes.

Pro Tip: For a more artisanal texture, perform a stretch-and-fold every 10 minutes (2–3 total folds) during the 30-minute rest. This strengthens the dough and promotes an open crumb without over-tightening.

Dividing and Proofing

1. Uncover the dough and divide it into portions, scaling each dough ball to 280 g for a 12-inch pizza.
2. Place the dough balls in a covered dough tray or on a sheet pan dusted with Caputo Semolina Flour.
3. Lightly brush the tops with Olitalia Extra Virgin Olive Oil and loosely cover with plastic wrap to prevent sticking.
4. Allow the dough to rest for 2–3 hours, or until doubled in size, in a cool, dry area.
5. Once the dough balls have doubled, they're ready to be shaped and baked.

Assembling the Pizza

1. Place a dough ball on a surface dusted with Caputo Semolina Flour. Stretch the dough to 12 inches, then transfer it to a pizza peel dusted with Caputo Semolina Flour for easy launching.
2. Spread shredded mozzarella evenly over the dough, leaving a ½-inch border for the crust.
3. Arrange the potatoes evenly on top and gently shake the peel back and forth to ensure the pizza isn't sticking. Reshape if necessary.

Baking

1. Launch the pizza onto the hot stone or steel and bake for 5–6 minutes, rotating the pizza 180 degrees halfway through for even cooking.
2. Turn the broiler to high and carefully move the rack to the top position. Broil for an additional 1–2 minutes, until the crust is deeply golden and well-risen.

Finishing & Serving

1. Remove the pizza from the oven and cool on a wire rack for 2–3 minutes. While cooling, dollop the whipped ricotta over the pizza and crispy pancetta.
2. Finish with chopped chives, freshly grated Parmigiano Reggiano, and a drizzle of Olitalia Extra Virgin Olive Oil.
3. Serve and enjoy!

Additional Pro Tips

• Always stretch your dough on Caputo Semolina Flour and dust your pizza peel with semolina as well to ensure an easy transfer into the oven.
• If using a pizza stone, preheat it in your oven. Once the oven reaches temperature, allow the stone to heat for an additional 45–60 minutes. This ensures proper heat retention, better oven spring, and a well-baked crust.