Get out your digital scale to prep this from-scratch dough with tips from the Bay Area’s 13-time world champion pizzaiolo.
The recipe for pizza dough from Tony Gemignani calls for high-protein, high-gluten flour, a mix of ice water and warm water, yeast, malt, salt and olive oil. 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.
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.
“The Pursuit of Pizza: Recipes from the World Pizza Champions,” by Tony Gemignani, Laura Meyer, Nick Bogacz and Mike Bausch was published March 19.
United States Latest News, United States Headlines
Similar News:You can also read news stories similar to this one that we have collected from other news sources.
Recipe: How to make the Cortopassi, a tribute pizza by Tony GemignaniThis recipe comes courtesy of Tony Gemignani — the dough-throwing pizzaiolo behind Tony’s Pizza Napoletana in San Francisco and a growing number of Slice House locations around the Bay …
Read more »
Neapolitanish Pizza Dough From 'Pizza Night' Recipe on Food52Alexandra Stafford shares her Neapolitan-ish pizza dough from her new cookbook, 'Pizza Night.' It can be paired with any pizza recipe, we love it with her Breakfast Pizza.
Read more »
Recipe: Alexandra Stafford’s Neapolitanish Pizza DoughWhen it comes to pizza crusts, there are rules around what can be called a “Neapolitan” crust, according to Alexandra Stafford, author of the new “Pizza Night” cookbook.
Read more »
Breakfast Pizza With Sausage, Egg & Pickled Banana Peppers Recipe on Food52Rather than using fried eggs to top this pizza from Alexandra Stafford's book, 'Pizza Night,' scrambled eggs are poured over the parbaked crust, making it easier to shimmy into the oven and slice and serve.
Read more »
Recipe: Alexandra Stafford’s Peach Pizza with Jalapeno, Prosciutto and Crème FraicheThis pizza recipe comes from Open Hearth Pizza in Vermont, where cookbook author Alexandra Stafford and her aunt Marcy received a tutorial from owner Chris Jones.
Read more »
Spicy Shrimp & Pesto Pizza Recipe on Food52Content creator & recipe developer
Read more »