Tony Gemignani, the Bay Area’s 13-time world pizza champion and U.S. Ambassador of Neapolitan Pizza, is the restaurateur behind pizza restaurants from Walnut Creek to San Francisco and across the U.S. Use this recipe to make dough for the pizza of your choice, whether it’s New York style, Sicilian, Detroit or thin crust, then cook it in a 500 to 600-degree oven.
Need topping inspiration? Check out Gemignani’s newest cookbook, “The Pursuit of Pizza.”
Base Dough Recipe by Tony Gemignani
Makes a little over 1 kilogram of dough
INGREDIENTS
3 grams active dry yeast
100 grams warm water, at 85 degrees
600 grams high-protein, high-gluten flour, such as Tony Gemignani California Artisan Flour Blend or All Trumps High-Gluten Flour (non-bromated)
6 grams low diastatic malt, such as AB Mauro
308 grams ice water, at 40 degrees, divided use
12 grams fine sea salt
12 grams extra-virgin olive oil
DIRECTIONS
Whisk the yeast and warm water together in a small bowl until the yeast has dissolved, about 45 seconds.
In a separate bowl, blend the flour and malt by hand.
Pour 70 percent of the cold water (reserving about 6 tablespoons or 88 grams) into the bowl of a stand mixer fitted with the dough hook attachment. Add the flour-malt mixture to the bowl and run the mixer on the lowest setting for 1 minute to begin to combine.
Increase speed to low (speed 2) and with the mixer running, add the warm water-yeast mixture. Mix the dough for about 2 minutes while gradually adding the remaining cold water.
Increase speed to medium (speed 4), add the salt and continue mixing for 2 minutes. Drizzle in the oil, increase to high (speed 8) and mix for 1 minute more. Total mix time should be approximately 6 minutes. (It is best not to exceed this time and overwork the dough).
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Stop the mixer, pull the dough away from the hook, transfer to a clean work surface, gathering the dough into a ball. On a clean work surface, press the top of the dough ball away from you with the heel of your hand, while turning the dough 45 degrees with the other. Repeat this pushing and turning motion until the dough is smooth.
Lightly oil a large bowl (keeping in mind the dough could double or triple in size) with olive oil. Place the dough in the bowl, cover and let rest for 1 hour.
Remove the dough from the bowl to the work surface and press down slightly. Fold the top edge down towards the center, then bring the bottom up to overlap it, folding into thirds as if folding a letter. Repeat from the sides doing a second letter fold. Return to the bowl, cover and let rest for 30 minutes. Repeat this folding and resting three more times. After the final 30 minute rest, cover the dough in plastic wrap or seal in an airtight container and transfer the dough to the refrigerator for 24 to 36 hours.
“The Pursuit of Pizza: Recipes from the World Pizza Champions,” by Tony Gemignani, Laura Meyer, Nick Bogacz and Mike Bausch (From $1.99 e-edition, Windermere Press) was published March 19. (Courtesy Windermere Press)
Remove the dough from the refrigerator and put it in the bowl of the stand mixer fitted with the dough hook attachment. Mix on the stir setting (speed 1) for 30 seconds to degas the dough (removing any air bubbles).
Using a dough cutter/bench scraper, divide the dough for the desired recipe(s). Form into balls and set on a clean baking sheet or container, cover, and refrigerate for at least 24 hours, but preferably up to 48 hours. (Use a 285 to 370 gram portion of dough for a classic 12-to-14-inch New York style pizza; 900 to 1,100 grams for a 12-by-18-inch Sicilian; 370 to 500 grams for a 12-by-12-inch Grandma; 500 to 570 grams for an 8-by-12-inch Detroit; or 200–220 grams for a thin crust pizza. )
When you are ready to make pizza, remove the containers from the refrigerator, keeping the dough covered. Let warm at room temperature (65 to 68 degrees) for 1 to 2 hours. Then follow the directions in your favorite pizza recipe.
— Courtesy Tony Gemignani, “The Pursuit of Pizza: Recipes from the World Pizza Champions” (From $1.99 e-edition, Windermere Press)
