Tony Gemignani’s Base Pizza Dough

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.

The starting point for this recipe is 65 percent hydration. As you get more comfortable making dough, feel free to raise the hydration.

Makes a little over 1 kilogram of dough

• 3 grams active dry yeast
• 85 grams warm water, at 85 degrees F
• 600 grams high-protein, high-gluten flour (such as All Trumps High-Gluten Flour or Tony Gemignani California Artisan Flour Blend)
• 6 grams low diastatic malt (preferably AB Mauro)
• 308 grams ice water, at 40 degrees F
• 12 grams salt (preferably fine sea salt) 
• 12 grams extra-virgin olive oil, plus more for oiling the bowl

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 320 grams of the cold water (reserving about 6 tablespoons/88 grams) into the bowl of a stand mixer fitted with the dough hook attachment.

Add the flour-malt to the bowl and start the mixer on the stir setting (speed 1) for 1 minute to begin to combine. Increase speed to low (speed 2), then, with the mixer running, add the warm water-yeast mixture and then 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 or overwork the dough.

Stop the mixer, pull the dough away from the hook, and 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 it in an airtight container, and transfer the dough to the refrigerator for 24 to 36 hours.

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 (remove 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.

At this point, follow the instructions in your recipe. If making your own pizza(s), remove the container from the refrigerator, keeping the dough covered. Let it warm at room temperature (65 to 68 degrees F) for 1 to 2 hours. (Avoid setting the dough on any warm surfaces like the stovetop, which could parcook the dough.)

Get more of chef Tony Gemignani’s pizza-making secrets.