Pizza Dough Recipe that works – Poolish Method

This pizza dough uses a classic poolish pre-ferment to create a crust that’s full of flavour, light in texture, and beautifully blistered when baked at a high temperature. Perfect for firing up in a pizza oven, but it works well in a frying pan too if you're cooking van-style. The recipe uses exactly 1kg of 00 flour, giving you enough for 4–6 pizzas depending on how big you like them.

Unlock this recipe with Premium

This is one of Chef Mark's premium recipes — including every cookbook recipe, the meal planner and the foodie map.

Already premium? Sign in