Vito Iacopelli Poolish Pizza Dough Recipe

A good pizza starts with the crust. I want that edge to be crunchy and well browned, while the center stays soft, light, and airy.

For a long time, I would order pizza online or pick one up from a local shop or restaurant when I wanted that kind of crust. Then I found Vito Iacopelli and his poolish pizza dough method.

Vito Iacopelli is known for teaching home cooks how to make authentic Neapolitan-style pizza with professional techniques.

His pizza dough method caught my attention because it can create a flavorful crust with a puffy edge and a soft center. Pizza lovers follow his recipes to get a perfect pizza, so I decided to try the process at home.

After making it myself, I created this easy copycat version of the Vito Iacopelli Poolish Pizza Dough Recipe. I’m sharing the steps that helped me get a flavorful, airy crust with a crunchy, well-browned edge.

You can use this method to make a pizza at home that feels much closer to the kind of pizza you would order from a great local shop.

Why So Many Pizza Lovers Use Vito Iacopelli’s Poolish Method

Vito’s poolish pizza dough is famous because it combines a simple ingredient list with a clear, repeatable method that reliably creates light, airy crusts.

Here is the reason why this pizza dough is so famous:

• Poolish for Flavor and Texture – The poolish is prepared ahead of time and fermented before it is added to the final dough. This gives the dough time to develop its characteristic flavor and texture.

• High Hydration for a Soft Crust – The dough uses 70% hydration, so it will feel softer and stickier than a lower-hydration pizza dough. The higher water content helps create a soft center and a puffy outer edge.

• Long Fermentation – The dough follows a two-stage fermentation process: the poolish is refrigerated for 16 to 24 hours, followed by another 16 to 24 hours of cold fermentation after the final dough is mixed. The dough balls then receive a final room-temperature rest before baking.

Is Vito Iacopelli’s Poolish Method Good for Beginners

Yes, beginners can follow this method, but the sticky dough may feel hard at first. Start by learning the poolish stage, proper resting times, and gentle dough handling.

The 70% hydration makes the dough loose and sticky, so adding extra flour can be tempting. I learned that keeping the flour ratio steady helps the final crust.

Focus on smooth dough, strong gluten, and keeping air inside the dough. The dough becomes easier to handle after its rest.

Give yourself time to learn the texture, and use lightly oiled hands when shaping and folding.

Ingredients for Vito Iacopelli’s Poolish Pizza Dough

The ingredient list is short, but each amount plays a role. Keep the flour and water ratios close to the recipe. Small substitutions can work, yet the dough texture may change slightly.

• 00 Flour – The recipe needs 1,000 grams (35.3 oz) of 00 flour in total. Divide it into 300 grams (10.6 oz) for the poolish and 700 grams (24.7 oz) for the final dough. Bread flour can replace it at the same weight, though the texture may vary.

• Water – Use 700 grams (24.7 fl oz) water total, split into 300 grams (10.1 fl oz; about 1¼ cups) for the poolish and 400 grams (13.5 fl oz; about 1⅔ cups) later. Cool or room-temperature water works well.

• Honey – Use 5 grams (0.18 oz), about 1 teaspoon honey, in the poolish. Honey supports yeast activity and adds a small amount of sweetness. Maple syrup can replace it at 1 teaspoon, though the flavor will change slightly.

• Fresh Yeast – The poolish contains 6 grams (0.21 oz) of fresh yeast. The source method gives 5 grams (0.18 oz) of dry yeast as an alternative. Active dry yeast can replace the fresh yeast using the same 5-gram amount.

• Sea Salt – Use 25 grams (0.88 oz) sea salt in the final dough. Fine table salt can replace it at 25 grams, though its smaller crystals may dissolve faster. Keep the total salt amount steady for balanced flavor.

• Olive Oil – Use 10 grams (0.35 oz), about 2¼ teaspoons olive oil, in the final dough. Extra-virgin olive oil works well. Use the same 10-gram amount with another mild olive oil for a similar dough texture.

• Semolina for Shaping – A small amount of semolina is enough for stretching and dusting. About 1 to 2 tablespoons should cover the work surface lightly. Fine cornmeal can replace semolina at the same amount for a light, crunchy surface.

Equipment Needed For this Recipe

1. Large mixing bowl – Holds the dough.
2. Kitchen scale – Measures ingredients accurately.
3. Dough scraper – Helps handle sticky dough.
4. Small spoon – Mixes the poolish.
5. Dough box – Holds dough balls.
6. Clean work surface – Shapes the dough.
7. Pizza stone – Gives strong bottom heat.
8. Pizza peel – Moves pizza safely.
9. Home oven – Bakes the pizza.

How to Make Vito Iacopelli Poolish Pizza Dough at Home

1. Mix the Poolish

Add 300 grams (10.6 oz) water, 5 grams (0.18 oz) honey, and 6 grams (0.21 oz) fresh yeast to a large bowl. Stir until the yeast and honey dissolve.

Add 300 grams (10.6 oz) 00 flour and mix until no dry flour remains. Cover the bowl and let the poolish rest at room temperature for 1 hour.

2. Chill the Poolish Overnight

After the 1-hour room-temperature rest, place the covered poolish in the refrigerator for 16 to 24 hours.

The mixture may look flat after chilling. That is normal. Letting it rest overnight gives the yeast time to ferment the mixture before the final dough stage.

3. Add Water and Salt

Take the poolish from the refrigerator. Let it sit for about 30 minutes when possible.

Add 400 grams (13.5 oz) water and mix to loosen the poolish. Add 25 grams (0.88 oz) sea salt and stir until it blends into the liquid.

4. Add the Remaining Flour

Add 700 grams (24.7 oz) 00 flour. Mix until the flour is absorbed and a rough dough forms. The dough will feel sticky because it has 70% hydration. A little stickiness is normal, so avoid adding large amounts of extra flour.

5. Knead Until Smooth

Move the dough to a clean work surface and knead it by hand for about 10 to 15 minutes.

Use quick movements and keep working the dough until it becomes smoother. The dough should still feel soft and somewhat sticky, but it should begin holding its shape.

6. Add the Olive Oil

Add 10 grams (0.35 oz) olive oil to the dough. Work it in with your hands until the oil is fully absorbed. Keep folding the dough toward the center as you work.

7. Rest and Strengthen the Dough

Shape the dough into a loose ball and place it in a lightly oiled bowl or container. Cover it and let it rest for 15 to 20 minutes.

After this short rest, use lightly oiled hands to pull the sides upward and fold them toward the center. Repeat until the dough feels smooth and strong.

8. Start the Second Cold Fermentation

Place the dough into a lightly oiled container. Keep the dough sealed so the surface does not dry out. Put it in the refrigerator for another 16 to 24 hours.

9. Bring the Dough to Room Temperature

Take the dough from the refrigerator and let it sit for about 30 minutes to 1 hour.

The dough should become easier to handle and show plenty of air. Avoid pressing the dough down, since those air pockets help create the puffy pizza edge.

10. Divide and Shape 250-Gram Dough Balls

Lightly dust the work surface with flour. Gently turn out the dough without pressing out the air. Divide it into portions of about 250 grams (8.8 oz) each.

Shape each portion into a smooth ball, keeping the sealed side underneath. Place the balls in a covered dough box.

11. Let the Dough Balls Ferment

Leave the covered dough balls at room temperature for about 2 hours. In a warm kitchen, they may be ready sooner, around 1 hour.

Look for dough that feels airy, soft, and well fermented. Avoid letting the balls become flat or overly loose.

12. Heat the Oven and Pizza Stone

Place a pizza stone in the oven and heat the oven at its highest setting for about 1 hour. The stone needs plenty of time to become very hot. Strong heat helps the crust puff quickly while keeping the center soft.

13. Stretch the Pizza Dough

Dust the work surface with a small amount of semolina. Place one dough ball on the surface and gently press the center, leaving the outer edge fuller.

Stretch the dough with care until you have about a 12-inch pizza. Keep as much air as possible in the edge.

14. Add Toppings and Bake

Add your pizza sauce and toppings without weighing down the dough. A light layer works best for this style.

Slide the pizza onto the hot stone and bake at the oven’s highest setting until the crust is well browned and the edge is puffed. Baking time depends on your oven temperature.

15. Check the Crust Before Serving

Look for a browned, crisp edge and a soft center. The outer crust should feel light and airy, while the bottom should have enough color and firmness to hold the toppings.

Add fresh basil and a small drizzle of olive oil after baking, then slice and serve.

Tips to Follow for Better Vito Iacopelli Poolish Pizza

When I make Vito Iacopelli Poolish Pizza Dough, I have found that the small details can really affect the final result.

A few simple steps can make the dough easier to handle and help me get a light, airy crust with a more consistent texture every time.

Keep Everything Clean and Dry – Start with a clean bowl, clean hands, and dry tools. Leftover ingredients or moisture can affect the dough. Keeping your equipment clean also helps you work with the dough without adding anything that could change the recipe.

Use a Scale, Not Just Cups – A kitchen scale gives more accurate flour and water measurements. Flour can pack into a cup in different ways, which changes the amount you use. Weighing each ingredient keeps the dough ratio consistent from one batch to the next.

Let the Dough Warm Up – Cold dough can feel firm and harder to stretch. Take the dough from the refrigerator and let it sit at room temperature for about 30 minutes to 1 hour. Once it softens, the dough becomes more flexible and easier to shape.

Do Not Over-Proof the Dough Balls – Watch the dough balls during the final room-temperature rest. They should look puffy and feel soft when gently pressed. Too much proofing can make them weak and difficult to shape. The dough is ready when it reaches the right airy and soft texture.

Common Problems With Vito Iacopelli Poolish Pizza Dough

1. Poolish Not Bubbling – A poolish that stays flat can point to weak yeast or a cold room. I always check the yeast before starting and keep it stored properly. A cool kitchen can also slow fermentation. Give the poolish more time at room temperature before chilling it.

2. Dough Tearing During Stretching – Dough can tear when it is too cold or the gluten needs more time to relax. Let the dough sit at room temperature for at least 30 minutes before stretching. When it still feels tight, give it another short rest and try again. Over-proofed dough can also become weak and tear easily.

3. Dough Not Rising – Slow fermentation can keep the dough from rising as expected. Check your yeast and make sure it has been stored properly. Refrigerator temperature also affects the process. During the final proof, keep the dough in a comfortable room temperature area so the yeast can stay active.

4. Dense Pizza Crust – A dense crust often means the dough did not build enough air during fermentation. Give the dough its full cold-rest time instead of rushing the process. I also measure the yeast carefully, since using too little can slow fermentation and reduce the dough’s rise.

5. Pizza Crust Too Chewy – A crust that feels too chewy can come from over-proofing or low oven heat. Watch the dough balls during the final room-temperature rest and use them once they look puffy and feel soft. For baking, heat the oven to its highest safe setting so the crust cooks quickly and develops a better texture.

Toppings Ideas for This Neapolitan-Style Dough

For a simple classic pizza, you can use tomato sauce, fresh mozzarella, basil, and a little olive oil.

I also like spicy pepperoni with mozzarella for a stronger flavor. You can try roasted vegetables, mushrooms, or thin slices of fresh tomato.

Keep the topping layer light so the dough can puff well. For a fresh finish, add basil after baking. You can also use a small amount of Parmesan or Pecorino for extra flavor.

The dough works best with toppings that do not add too much moisture or weight.

Storage Tips for Vito Iacopelli Pizza Dough

Refrigerator Storage

Store the shaped dough balls in the refrigerator when you plan to bake them within 24 hours. Place each ball on parchment paper or a lightly floured surface. Cover them with plastic wrap or keep them in a sealed container.

The dough will continue to ferment slowly while chilled. Take the dough out 30 to 60 minutes before baking so it can warm up and become easier to stretch.

Freeze the Dough Balls

For longer storage, shaped dough balls can stay frozen for up to 3 months. Let the balls rest at room temperature for about 30 minutes after shaping. Wrap each one tightly in plastic wrap and press out extra air.

Then place the wrapped dough balls in a freezer bag and add the date. Good wrapping helps protect the dough from freezer burn and dry spots.

How to Thaw Frozen Pizza Dough

Take the dough balls from the freezer and let them thaw at room temperature for about 2 to 3 hours. The exact time can vary with room temperature. Once soft, let the dough rest for another 30 to 60 minutes before baking.

For a slower thaw, place the dough in the refrigerator overnight, then let it sit at room temperature for about 30 minutes before shaping and baking.

FAQs About Vito Iacopelli Poolish Pizza Dough Recipe

1. Can dry yeast replace fresh yeast?

Yes. The source method uses 6 grams of fresh yeast and gives 5 grams of dry yeast as the alternative. Use the dry yeast amount in the poolish, then follow the same mixing and fermentation schedule.

2. Why does the dough need two cold fermentation stages?

The poolish gets a long cold rest before the final dough is mixed, then the finished dough rests again. This method gives the dough more fermentation time and helps develop its airy structure and handling strength.

3. Why does my dough smell sour after 24 hours?

A slightly sour smell can occur during fermentation as the yeast and natural bacteria break down the flour. A very strong sour smell can indicate that the dough has fermented for too long.

The dough should be used within the recommended fermentation period rather than being left for several days.

4. What do I do if my dough tears when shaping balls?

Wet your hands with a little water instead of adding more flour. Work gently and let the dough rest for about 5 minutes when it feels tight or keeps tearing. Resting gives the gluten time to relax and can make the dough easier to shape.

5. How thin should I stretch the center of the dough?

Stretch the center very thin while leaving the outer edge thicker and puffy. The thin center helps the pizza cook quickly, while the thicker edge helps create the airy crust.

6. Should I poke holes in the dough before baking?

No. Avoid poking holes in this dough because doing so can release some of the air needed for the puffy edge. Handle the dough gently during stretching and keep the outer edge intact.

The Vito Iacopelli Poolish Pizza Dough Recipe has become one of my favorite ways to prepare a light, airy pizza crust at home. Follow the timing, handle the dough gently, and give the fermentation enough time.

I prefer this copycat method because the process is simple and the final crust feels worth the patience. Try the recipe step by step, then share how your pizza turns out.