HOW TO MAKE NEXT LEVEL PIZZA DOUGH | DOUBLE FERMENTED + POOLISH
15 August 2026 · 19:59 watch
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Learn how to lift your Neapolitan-style pizza dough using a double cold-fermentation technique and a high-hydration poolish pre-ferment, as demonstrated by master pizzaiolo Vito Iacopelli.
Key takeaways
- Using a poolish pre-ferment with honey accelerates initial yeast activity while cultivating deep, complex lactic flavours.
- A double cold-fermentation process relaxes gluten for effortless stretching and yields a highly digestible crust.
- Allowing the cold bulk dough to rest at room temperature for 1-2 hours before balling prevents structural tearing.
- A final room temperature proof of 2-4 hours is essential for developing a light, airy cornicione when baked.
Achieving a light, airy Neapolitan crust with a beautifully developed structure relies heavily on dough maturity and fermentation control. In this masterclass, pizzaiolo Vito Iacopelli demonstrates how to utilise a double-fermented dough method built around a poolish pre-ferment. By introducing a poolish—a wet pre-ferment utilising equal parts flour and water—chefs can unlock complex flavour profiles, superior stretchability, and a softer crumb than a direct dough method allows.
The Power of the Poolish Pre-Ferment
The process starts with creating the poolish, using equal parts water and flour combined with yeast and a touch of honey. The honey serves as an immediate fuel source to kickstart the yeast. After mixing, this pre-ferment rests at room temperature for one hour to activate before undergoing a long, cold fermentation in the fridge for 16 to 24 hours. This low-temperature retard slows down yeast activity while allowing organic acids to develop, giving the dough its characteristic, slightly lactic aroma.
Managing the Double Cold Fermentation
Once the poolish has matured, it is fully incorporated into the main dough alongside additional water, flour, salt, and olive oil to complete the hydration. This secondary stage constitutes the "double fermentation." The dough is combined, sealed in a container, and returned to the refrigerator for an additional 16 to 24 hours. This extended cold rest ensures gluten relaxation and starch-to-sugar conversion, which translates directly to better browning, superior digestibility, and excellent oven spring.
Balling and Final Proofing
After the second cold ferment, the dough is brought out of the refrigerator to acclimatise for one to two hours before shaping. This step relaxes the gluten network, allowing you to portion and ball the dough smoothly without tearing. The dough balls proof at room temperature for another two to four hours before baking. For the best results, bake on maximum heat to achieve the ultimate Neapolitan texture.
Questions from the pass
Frequently asked questions
Why is honey added to the poolish pre-ferment?
Honey acts as an immediate sugar source to stimulate the yeast. By feeding the yeast early in the poolish phase, you ensure robust, reliable fermentation before the mixture undergoes its long, cold resting period in the refrigerator.
How long should the double fermentation process take in total?
The process takes between 32 and 48 hours of cold fermentation. You perform a 16-to-24-hour cold ferment on the poolish, followed by another 16-to-24-hour cold ferment once the main dough is mixed.
What is the benefit of a double cold fermentation?
Double cold fermentation develops superior flavour and relaxed dough stretchability. The cold environment slows down yeast gas production while allowing enzymes to break down starches into sugars, resulting in a more aromatic dough with spectacular oven spring.
Why must the dough sit at room temperature before shaping into balls?
Allowing the cold dough to rest for one to two hours before balling prevents tearing. Cold dough is tight and resistant to shaping; warming it slightly relaxes the gluten network, making portioning and shaping much easier.
Original video by Vito Iacopelli. This overview is written independently by The Chef's Circle editorial desk — watch the original on YouTube.
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