Napoletan Poolish Pizza
Sandro Luciani
about 3 hours ago
A traditional Neapolitan pizza made with a poolish starter for extra flavor and texture. This pizza is light, airy, and full of authentic Italian flavors.
Cooking Time
2 hours
Serving Size
2-4 servings
Nutrition Per Serving
Cal
300 per serving
Protein
10g
Fat
12g
Sat Fat
6g
Carbs
35g
Chole
30mg
Fiber
2g
Sugar
3g
Sodium
600mg
Ingredients
- Poolish starter (flour, water, yeast)
- Pizza dough (flour, water, salt, yeast)
- San Marzano tomatoes
- Fresh mozzarella cheese
- Basil leaves
- Extra virgin olive oil
- Salt
- Pepper
Instructions
- Prepare the poolish starter by mixing flour, water, and yeast in a bowl. Cover and let it ferment for 12-18 hours.
- Mix the poolish starter with the rest of the pizza dough ingredients. Knead until smooth and let it rise for 2 hours.
- Preheat your oven to the highest temperature possible with a pizza stone inside.
- Stretch out the pizza dough on a floured surface and top with San Marzano tomatoes, fresh mozzarella, basil leaves, salt, and pepper.
- Drizzle with extra virgin olive oil and slide onto the hot pizza stone. Bake for 8-10 minutes or until the crust is golden and the cheese is bubbly.
- Slice and serve hot, garnished with fresh basil leaves.
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