Tony Gemigiani New York Pizza Dough

Note: You will need a Standard Home Oven for proper baking of this dough.

  Bakers' % in grams in ounces Recommended
Flour 100% 608 g 21.5 oz High-Gluten Flour
Water 65% 395 g 13.9 oz Water
Yeast or Starter 1.0000% 6.082 g 0.215 oz Instant Dry Yeast
Salt 2.00% 12.16 g 0.43 oz Salt
Oil/Lards/Shortening 1.00% 6.1 g 0.2 oz Extra Virgin Olive Oil
Sugar 0.00% 0.000 g 0.0 oz -No Sugar Needed
Other 2.00% 12.16 g 0.4 oz Diastatic Malt
Totals   1040 g 36.68 oz  


* The above ingredients will yeild 4 doughballs of 260 grams each.

Want to customize this recipe for more or less dough? Use the calculator below. You may want to add a few grams to compensate for residue left in the mixing bowl.

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See ounces to grams conversion here.


Instructions from the forum thread:

Divide the total water in the recipe between 80% ice water and 20% warm water at about 90 F. In a small bowl combine yeast and the 20% warm water. Mix well until yeast is dissolved.

Combine flour and diastatic malt in bowl of stand mixer with dough hook. (You can also just mix by hand in a mixing bowl and skip the electric mixer.)

Add the remaining 80% of water (the ice water) to the bowl of the mixer, followed by the yeast-water mixture. Mix for about 1 minute until dough begins to come together. Incorporate any remaining bits of flour on the bottom of the bowl. If the dough is not holding together, add a small additional amount of water and mix until the dough holds together.

Add the salt and mix for 1 minute on low to combine.

Add the oil and mix for 1 to 2 minutes until all oil is absorbed. Stop the mixer as necessary to pull the dough off the hook. When mixed the dough will still look a bit rough and shaggy.

Transfer the dough to an unfloured work surface. A clean counter top is perfect. Knead the dough by hand for 2-3 minutes. Cover with a damp dish towel and let rest at room temperature for 20 minutes.

Using a dough cutter or knife, cut the dough into appropriate sized pieces and form the dough balls. Set the balls on a half sheet pan, spacing them about 3 inches apart. Cover the pan with a double layer of plastic wrap, sealing well under the pan. Put the pan(s) in a level spot in the refrigerator and refrigerate for 24 to 48 hours.

Remove the dough balls from the oven about 4-5 hours before you are ready to make pizzas.

The link below is for Tony G.'s pizza dough with starter so the formula is slightly different on the website.

Diastatic malt is a key ingredient and can be obtained from specialty baking vendors such as Central Milling:

For more information on this dough, photos and insight, CLICK HERE to view the forum thread.