Tony Gemignani’s Base Pizza Dough

The award-winning chef, restaurateur, and cookbook author behind Tony’s Pizza Napoletana shares a dough adapted to conventional home ovens.

This dough is designed to produce excellent results at conventional home oven temperatures. Marci Fiorito/Gamma Nine

This dough is for New York, Sicilian, Grandma, Detroit, and thin-crust pizzas cooked between 500 degrees F and 600 degrees F. 

You will need 285- to 370-gram portions for a classic 12-to-14-inch New York-style; 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 735 to 900 grams for an 18-to-20-inch by-the-slice New York-style; 200 to 220 grams for a thin crust.