DoughbaseMaster Dough
The world pizza champion’s all-purpose dough: high-gluten flour, malt, and a poolish.
New YorkCompare with other doughs
Pizza size
14"10"18"
Number of pizzas
2110
Thickness
Yeast
Check your yeast
If it doesn’t foam after whisking into the warm water, it’s dead. Start over with fresh yeast.
Dough ball
425
grams each
Total flour
498
grams
Total water
325
grams
Hydration
65.3
percent
Make the poolish first
Mix these, then let it ferment overnight, following Tony’s poolish recipe. Use 90g in the dough.
- High-gluten flour
- 45g
- Water
- 45g
Plus a pinch of yeast. The source uses 90g of poolish or tiga made from a separate recipe.
Master DoughCold ferment 24–48 hrs2 pizzas · 14" · regular
| Ingredient | Amount | Baker's % |
|---|---|---|
High-gluten flour 13–14% protein, like All Trumps | 453g | 91% |
Water About ¼ warm for the yeast, the rest ice-cold | 280g | 56.2% |
Poolish 100% hydration | 90g | 18.1% |
Yeast Active dry | 2.2g | 0.44% |
Diastatic malt | 10g | 2% |
Salt Fine sea salt | 10g | 2% |
Olive oil Extra virgin | 5g | 1% |
Instructions
- 01Make the poolish ahead
- 02Whisk the yeast into the warm (80–85°F) water for 30 sec, until it foams
- 03In a stand mixer, combine the flour and malt; on low, add the ice water, then the yeast mixture
- 04Mix 15 sec, add the poolish, and mix about 1 min, until the dough comes together
- 05Add the salt and mix 1 min, then the oil, mixing 1–2 min until absorbed
- 06Knead by hand 2–3 min until smooth; cover and rest 20 min
- 07Divide and shape into balls
- 08Wrap airtight and refrigerate 24–48 hours
Recipe from Tony Gemignani.
How this was adapted
- Uses 90g of poolish from Tony's separate recipe. A poolish is equal parts flour and water by weight, so it's shown as 45g of each, plus a pinch of yeast.
- Tony trims each ball to 13 oz (369g) and discards the rest. This uses the whole batch, so balls come out heavier.
- No pizza size is given; 14" is an estimate.
See the original at Tony Gemignani.