Christoph and Steffi's Food and Travel & Christoph and Steffi's Food and Travel
A Neapolitan pizza on a wooden peel in natural light, thin centre under torn mozzarella and basil, puffed rim spotted dark from the oven floor
Photo by Robot8A · Wikimedia Commons · CC BY-SA 4.0
Main ItalianMediterranean Nut-free bakingbreadmake-ahead

Neapolitan pizza with a poolish

Six thin 30 cm dough bases built on a 12-hour poolish, an overnight ball rest, and a very hot direct-stone bake.

Prep45 min
Cook12 min
Rest1200 min
Servings6
Cook mode

Converted from the English and German Word documents in the recipe archive, whose text and quantities reproduce Ooni's Our Best Poolish Dough

Ingredients

Units
Temperature
Servings
6

Poolish, 12 hours ahead

  • 350 g 00 flour
  • 2 g instant dried yeast, or 3 g active dry yeast, or 5 g fresh yeast
  • 350 ml water

Main dough

  • 700 g 00 flour
  • 30 g coarse sea salt
  • 280 ml water

For stretching

  • 25 g 00 flour, per pizza, for the bench, your hands, and the peel

Dietary labels are a guide, not a guarantee. If you have an allergy, read the ingredients yourself.

Method

  1. Mix the poolish, 12 hours ahead. Combine the 350 g flour, the yeast, and the 350 ml water and stir until no dry flour is left. It is a loose batter, not a dough. Cover it in an airtight container and leave it 12 hours at room temperature.
  2. Mix the dough. Put the 280 ml water and all of the poolish into the bowl of a stand mixer. Mix the 700 g flour and the salt together in a separate bowl, add that to the liquid, and mix on medium-low for about 4 minutes, until it comes together as a dough. Without a machine, bring it together with a wooden spoon or your hands and then knead by hand for about 15 minutes, until smooth.
  3. Rest, then divide. Leave the dough 2 hours. The batch weighs about 1712 g, so divide it with a scraper and scale into six balls of about 285 g. Keep them covered overnight in the fridge. To bake the same day instead, leave the balls at room temperature for 4 to 6 hours, until doubled.
  4. Heat the oven. Fire it and give it 15 to 20 minutes. You are aiming for 450 to 500°C on the stone. Check it with an infrared thermometer from a distance rather than putting a hand near it.
  5. Stretch. Put a ball on a lightly floured surface, flour your hands, and press it into a small flat disc with your fingertips. Work outward from the centre, spreading your fingers as you push. Then pick it up and pinch gently around the rim, turning it and letting gravity draw it into a circle. A Neapolitan base is thin enough to see light through when you hold it up. It is also thin enough to tear, so go carefully.
  6. Use the topping selector. Flour the peel lightly and lay the base on it. Pinch any small holes shut. The topping selector below supplies exact quantities and before-bake and after-bake steps. Apply a Neapolitan-compatible preset lightly and quickly so the delicate centre still slides and bakes through.
  7. Bake. Launch it and bake 1 to 2 minutes, turning every 20 seconds so it colours evenly.
  8. Finish. Follow the selected topping’s after-bake steps, then cut and serve immediately while the centre is tender and the rim is inflated.

Notes

  • You need a stone or a steel, and this recipe has no pan. The dough is baked directly on a preheated surface, so there is no tin to scale the recipe against. A pizza oven with a stone floor is what it was written for. A baking steel or a thick stone in a domestic oven is the substitute, preheated at the oven’s maximum for at least 45 minutes, on the top rack where the roof of the oven radiates back down onto the pizza.
  • In a domestic oven the bake is 5 to 8 minutes, not 90 seconds. A household oven stops around 250 to 300°C, so the base sets slowly, the water leaves the dough instead of flashing off, and you get a good thin-crust pizza rather than a Neapolitan one. That is a fair trade and worth knowing before you blame the dough. What you cannot get below 450°C is the puffed, blistered rim.
  • 00 flour is the one substitution not worth making. It is milled finer and its protein behaves differently under high heat, which is what gives the base its softness with the very short bake. Plain flour will work if that is what you have, but the texture is not the same recipe.
  • Yeast conversions. 2 g instant dried yeast is 3 g active dry yeast is 5 g fresh yeast. The poolish is the only place yeast appears.
  • Baker’s percentages and arithmetic. Total flour is 1050 g or 100%, water 630 g or 60%, salt 30 g or 2.86%, and instant yeast 2 g or 0.19%. The 1712 g batch divides into six 285 g balls with about 2 g handling loss.
  • The topping selector owns the finish. It supplies the topping load, safe preparation, assembly sequence, and any additions after the bake. This page owns only the poolish dough, shaping, and heat management.
  • Timing. Poolish in the evening, dough the following morning, balls into the fridge that afternoon, pizza the next evening. The overnight cold rest is not only convenience; it firms the balls up enough to handle and improves the flavour.
  • Salt goes in with the flour, never straight into the poolish. Mixing it with the dry flour before it meets the liquid keeps it off the yeast until the fermentation has already done its work.

Sources consulted

Choose your topping

Make the dough with the recipe above, then open one option below. Each dropdown gives the topping quantities for one 30 cm thin pizza. Follow that pizza style's own size guidance when scaling.

Margherita Enough topping for one 30 cm thin pizza

Choose a fresh tomato and olive oil route or the simpler house tomato sauce route.

Ingredients

  • 20 ml olive oil , for the fresh tomato route and finishing
  • 1 small clove garlic , finely grated
  • 1 pinch each fine salt and black pepper
  • 140 g ripe tomato , thinly sliced, drained, and patted dry for route A
  • 110 g house tomato pizza sauce , use instead of fresh tomato for route B
  • 110 g fresh soft mozzarella , drained, torn, and patted dry
  • 8 leaves fresh basil
  • 10 ml, optional balsamic reduction

Sauce recipes

Before baking

  1. Route A: brush with garlic, 15 ml olive oil, salt, and pepper, then add dry tomato and mozzarella.
  2. Route B: spread the house tomato sauce, season with oregano and thyme if desired, then add mozzarella.

After baking

  1. Add basil, the remaining olive oil, and optional balsamic reduction.

Best styles

Neapolitan, New York, Homemade mozzarella pizza

Scale all amounts by pizza surface area. For thick pan styles, use a little less topping to protect the bake and crumb.

Mixed mushroom Enough topping for one 30 cm thin pizza

A delicate yogurt-based pizza with mozzarella and several well-browned mushroom varieties.

Ingredients

  • 110 g yogurt dill garlic sauce
  • 100 g low-moisture mozzarella , shredded
  • 220 g mixed mushrooms , sliced, cooked dry, and cooled
  • 10 ml olive oil , for browning the mushrooms
  • 1 pinch each salt and black pepper

Sauce recipes

Before baking

  1. Brown the mushrooms in a wide hot pan until their released water has evaporated. Cool them.
  2. Spread the yogurt sauce, add mozzarella, then distribute the cooked mushrooms without piling them.

After baking

  1. Season lightly and serve this delicate pizza before spicy or strongly flavoured pizzas.

Best styles

Neapolitan, Flammkuchen, Chicago tavern

Scale all amounts by pizza surface area. For thick pan styles, use a little less topping to protect the bake and crumb.

Black and Blue Enough topping for one 30 cm thin pizza

Blackberry sauce supports thin apple, blue cheese, walnuts, and a light layer of mozzarella.

Ingredients

  • 90 g blackberry pizza sauce
  • 80 g crisp apple , very thinly sliced and patted dry
  • 60 g blue cheese , crumbled
  • 25 g walnuts , roughly chopped
  • 55 g low-moisture mozzarella , lightly shredded

Sauce recipes

Before baking

  1. Spread the cooled blackberry sauce. Add apple in one layer, then blue cheese, walnuts, and a light scattering of mozzarella.

After baking

  1. Rest for 2 minutes so the fruit sauce settles.

Best styles

Neapolitan, New York, Grandma

Scale all amounts by pizza surface area. For thick pan styles, use a little less topping to protect the bake and crumb.

Chimichurri steak Enough topping for one 30 cm thin pizza

Chimichurri and mozzarella bake on the dough, while rested medium rare skirt steak goes on afterward.

Ingredients

  • 50 ml house chimichurri , reserve 5 ml for finishing
  • 90 g low-moisture mozzarella , shredded
  • 35 g, optional onion , thinly sliced
  • 70 g, optional mushrooms , browned dry and cooled
  • 180 g skirt steak , kept separate from ready-to-eat ingredients
  • 1 pinch each salt and black pepper

Sauce recipes

Before baking

  1. Use separate utensils and a clean plate for raw steak. Grill it over high heat to medium rare, rest for 8 minutes, then slice thinly across the grain.
  2. Spread 45 ml chimichurri, add mozzarella, and add optional onion and cooled mushrooms. Do not put the steak on before baking.

After baking

  1. Add the rested sliced steak only after the pizza leaves the oven, then spoon over the reserved chimichurri.

Best styles

Neapolitan, New York, Homemade mozzarella pizza

Scale all amounts by pizza surface area. For thick pan styles, use a little less topping to protect the bake and crumb.

Pesto chicken Enough topping for one 30 cm thin pizza

Basil pistachio pesto, mozzarella, and fully cooked chicken with two safe timing options.

Ingredients

  • 70 g basil pistachio pesto
  • 100 g low-moisture mozzarella , shredded
  • 130 g, optional fully cooked chicken , reached at least 74°C, then chilled promptly or kept hot

Sauce recipes

Before baking

  1. Spread pesto and add mozzarella.
  2. Cold fully cooked chicken may be distributed on top before baking. Do not use raw or partly cooked chicken.

After baking

  1. Alternatively, slice warm grilled chicken that has reached 74°C and add it after baking.

Best styles

Neapolitan, Roman al taglio, Grandma

Scale all amounts by pizza surface area. For thick pan styles, use a little less topping to protect the bake and crumb.

Big Dill Enough topping for one 30 cm thin pizza

Yogurt, dill, garlic, mozzarella, and full coverage of thin, well-drained pickle coins.

Ingredients

  • 120 g yogurt dill garlic sauce
  • 100 g low-moisture mozzarella , shredded
  • 130 g dill pickles , thin coins, drained and patted very dry
  • 30 g, optional feta , crumbled

Sauce recipes

Before baking

  1. Spread the yogurt sauce, add mozzarella, cover evenly with dry pickle coins, and add optional feta.

After baking

  1. Rest for 2 minutes before cutting.

Best styles

Neapolitan, Chicago tavern, Flammkuchen

Scale all amounts by pizza surface area. For thick pan styles, use a little less topping to protect the bake and crumb.

Spicy Greek Enough topping for one 30 cm thin pizza

A bright mix of peppers, onion, green olives, garlic, tomato, and feta on red or yogurt sauce.

Ingredients

  • 75 g house tomato sauce or Greek-spiced yogurt sauce
  • 50 g low-moisture mozzarella , lightly shredded
  • 35 g bell pepper , thinly sliced and patted dry
  • 20 g pickled hot peppers , well drained
  • 20 g onion , thinly sliced
  • 25 g green olives , sliced and drained
  • 1 small clove garlic , finely grated
  • 35 g tomato , seeded, diced, drained, and patted dry
  • 45 g feta , crumbled
  • 10 ml, optional balsamic glaze

Sauce recipes

Before baking

  1. Spread the selected sauce. Add light mozzarella, dry vegetables, olives, garlic, tomato, and feta in an even layer.

After baking

  1. Finish with optional balsamic glaze.

Best styles

Neapolitan, Chicago tavern, Flammkuchen

Scale all amounts by pizza surface area. For thick pan styles, use a little less topping to protect the bake and crumb.

Bee Sting Enough topping for one 30 cm thin pizza

Red sauce, good ham, mozzarella, optional hot peppers, and a hot honey finish.

Ingredients

  • 100 g house tomato pizza sauce
  • 90 g ready-to-eat cooked ham , full slices or torn pieces
  • 100 g low-moisture mozzarella , shredded
  • 25 g, optional pickled hot peppers , well drained
  • 20 g hot honey

Sauce recipes

Before baking

  1. Spread the tomato sauce, then add ham, mozzarella, and optional well-drained hot peppers.

After baking

  1. Drizzle with hot honey only after baking.

Best styles

Neapolitan, New York, Detroit

Scale all amounts by pizza surface area. For thick pan styles, use a little less topping to protect the bake and crumb.

Golden Garden Enough topping for one 30 cm thin pizza

Garlic olive oil, soft-ripened cheese, thin cauliflower, dates, walnuts, and honey.

Ingredients

  • 35 ml garlic olive oil pizza base
  • 85 g Brie or Camembert , thinly sliced
  • 90 g cauliflower florets , sliced very thin, blanched 2 minutes, drained, cooled, and dried
  • 35 g pitted dates , thinly sliced
  • 25 g walnuts , roughly chopped
  • 50 g low-moisture mozzarella , lightly shredded
  • 20 g honey or hot honey

Sauce recipes

Before baking

  1. Brush on the garlic olive oil. Add Brie or Camembert, dry cauliflower, dates, walnuts, and a light scattering of mozzarella.

After baking

  1. Drizzle with honey or hot honey.

Best styles

Neapolitan, Roman al taglio, Grandma

Scale all amounts by pizza surface area. For thick pan styles, use a little less topping to protect the bake and crumb.

Spicy salami and mushroom Enough topping for one 30 cm thin pizza

The dependable crowd favourite with red sauce, mozzarella, spicy salami, and browned mushrooms.

Ingredients

  • 100 g house tomato pizza sauce
  • 110 g low-moisture mozzarella , shredded
  • 55 g spicy salami or pepperoni , thinly sliced and ready to eat
  • 100 g mushrooms , sliced, browned dry, and cooled

Sauce recipes

Before baking

  1. Spread the red sauce, add mozzarella, then distribute the salami and dry cooked mushrooms evenly.

After baking

  1. Rest for 2 minutes before cutting.

Best styles

New York, Chicago tavern, Detroit

Scale all amounts by pizza surface area. For thick pan styles, use a little less topping to protect the bake and crumb.

Spicy Perogy Enough topping for one 30 cm thin pizza

A garlic dairy base with tender potato, two cheeses, onion, optional cooked meats, green onion, and sour cream.

Ingredients

  • 90 g plain garlic yogurt or crème fraîche base , mix thick yogurt or crème fraîche with grated garlic, salt, and pepper; no dill
  • 120 g waxy potato , cut into 2 mm slices, cooked just tender, drained, and dried
  • 60 g low-moisture mozzarella , shredded
  • 30 g cheddar , shredded
  • 25 g onion , thinly sliced
  • 30 g, optional cooked bacon , crisped, drained, and crumbled
  • 60 g, optional fully cooked ground beef , reached at least 71°C, drained, and cooled
  • 1 whole, optional cooked potato and cheese pierogi , sliced as a variation, not the core topping
  • 15 g green onion , thinly sliced
  • 30 g sour cream

Before baking

  1. Spread the plain garlic dairy base. Add dry potato slices, mozzarella, cheddar, and onion.
  2. Choose one rich addition: pre-cooked bacon, fully cooked ground beef, or the optional cooked pierogi variation. Never combine all three and never add raw meat.

After baking

  1. Finish with green onion and small spoonfuls of sour cream.

Best styles

New York, Thick crust pan, Detroit

Scale all amounts by pizza surface area. For thick pan styles, use a little less topping to protect the bake and crumb.

Inspiration source: Boston Pizza

Big Mac Pizza Enough topping for one 30 cm thin pizza

Beef, cheddar, tomato sauce, mozzarella, onion, and tomato finished with burger sauce and iceberg lettuce.

Ingredients

  • 70 g house tomato pizza sauce
  • 95 g fully cooked ground beef , seasoned, cooked to at least 71°C, and drained
  • 30 g cheddar , shredded
  • 55 g low-moisture mozzarella , shredded
  • 20 g onion , finely diced
  • 45 g tomato , seeded, diced, drained, and patted dry
  • 40 g house burger sauce
  • 35 g iceberg lettuce , finely shredded, washed, and dried

Sauce recipes

Before baking

  1. Spread tomato sauce. Add drained cooked beef, cheddar, mozzarella, onion, and dry tomato.

After baking

  1. Drizzle with burger sauce and add fresh shredded iceberg lettuce only after baking.

Best styles

New York, Thick crust pan, Detroit

Scale all amounts by pizza surface area. For thick pan styles, use a little less topping to protect the bake and crumb.

House Hawaiian Enough topping for one 30 cm thin pizza

Barbecue and tomato sauce, excellent ham, pineapple, jalapeño, two cheeses, and optional cooked bacon.

Ingredients

  • 70 g barbecue tomato pizza sauce
  • 70 g high-quality ready-to-eat ham , cut into bite-size pieces
  • 60 g low-moisture mozzarella , lightly shredded
  • 70 g pineapple , small pieces, thoroughly drained and patted dry
  • 18 g jalapeño or candied jalapeño , sliced and well drained
  • 20 g cheddar , shredded
  • 30 g, optional cooked bacon or candied bacon , drained and crumbled

Sauce recipes

Before baking

  1. Spread the barbecue tomato sauce. Add ham, light mozzarella, very dry pineapple, jalapeño, cheddar, and optional pre-cooked bacon.

After baking

  1. Rest for 2 minutes before cutting.

Best styles

New York, Thick crust pan, Detroit

Scale all amounts by pizza surface area. For thick pan styles, use a little less topping to protect the bake and crumb.

Hohenloher Blootz topping Enough topping for one 30 cm thin pizza

The house pizza adaptation with Schmand or Greek yogurt, onion, pre-cooked bacon, and a little mozzarella.

Ingredients

  • 120 g Schmand or thick Greek yogurt
  • 1 pinch each salt and black pepper
  • 65 g onion , very thinly sliced
  • 65 g pre-cooked bacon , thin pieces, drained and cooled
  • 55 g low-moisture mozzarella , lightly shredded

Before baking

  1. Season and spread the Schmand or yogurt, then add onion, pre-cooked bacon, and a little mozzarella.

After baking

  1. Serve hot. This is the shared house adaptation, not the egg-bound regional version.

Best styles

Hohenloher Blootz, Flammkuchen, Chicago tavern

Scale all amounts by pizza surface area. For thick pan styles, use a little less topping to protect the bake and crumb.

Good with

Sources consulted

From Christoph Mayer

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