Tony Gemignani Dough Food

TONY'S PIZZA DOUGH

Steps:

• In a small bowl, with a fork, stir yeast into warm water. Let stand until yeast is dissolved, about 5 minutes.
• In another bowl, mix cold water, sugar, and salt until dissolved; stir in oil.
• If using a heavy-duty standing mixer with a dough hook, place 5 1/4 cups flour in a large bowl. Stir the yeast mixture again to blend, then add to flour along with cold-water mixture. Beat with the dough hook on low speed until mixture is smooth and not sticky, 14 to 16 minutes. (Don't let dough climb up into motor drive; if it threatens to, stop mixer and push dough down. If machine labors, stop and wait a few minutes for motor to cool, then resume.) If dough remains sticky, add 2 more tablespoons flour and beat 2 minutes longer; if still sticky, add another 1 to 2 tablespoons flour and beat until nonsticky and smooth.
• If using a heavy-duty food processor, make dough in two batches, using half the ingredients for each: Place 2 3/4 cups flour, half the yeast mixture, and half the cold-water mixture in processor bowl and whirl until dough is smooth and elastic, about 2 minutes. (If machine stops, wait a few minutes, then resume.) If dough is still sticky, add 2 to 3 more teaspoons flour and whirl until dough is smooth. Transfer to a floured board.
• Scrape dough onto a lightly floured board; cut in half (omit cutting if using processor). With floured hands, pick up one portion of dough; pull opposite edges together toward center and pinch to seal. Repeat all around circumference to form a smooth, tight ball. Place each portion in a 1-gallon plastic bag. Squeeze out air and seal bag, allowing enough room for ball to double. Chill at least 10 hours or up to 2 days.
• Tossing tips:
• The setup: Remove your watch and any rings you're wearing. Place the dough slightly off-center on the palm of your throwing hand (generally, if you're comfortable spinning the dough counterclockwise, use your right hand; for spinning clockwise, use your left). Make a fist with the other hand, knuckle side up, and place it under the dough, beside your throwing hand, to support the other side. Hold the dough parallel to the ground, between your waist and chest.
• The release: Turn the palm of your throwing hand toward you, then quickly twist your hand outward and up to launch the dough into the air. Catch the round with both fists, knuckles up. Toss with fast, deliberate moves; if you're tentative and slow, the dough will be more likely to flop over or droop. Don't get discouraged! In our test kitchen, a little practice produced amazing results (and a lot of laughs).

TONY'S PIZZA DOUGH

Steps:

• In a small bowl, using a fork, stir the yeast into the lukewarm water; set aside until the yeast dissolves; about 5 minutes.
• In another small bowl, combine the cold water, sugar, salt, and olive oil; stir to dissolve the sugar and salt.
• To make the dough using a stand mixer: fit a heavy-duty stand mixer with the dough hook attachment.
• Place 5 ¼ cups flour in the mixer bowl.
• Add the yeast mixture along with the cold water mixture and mix on low speed until the flour is incorporated and the dough gathers together to form a coarse ball, about 4 minutes.
• Let rest 2 minutes, then mix on low speed until the dough is smooth and not sticky, about 6 minutes longer (if the dough begins to climb up the dough hook toward the motor drive, stop the mixer and push it down; if machine labors and the motor feels hot, stop and wait a few minutes for the motor to cool down).
• Turn the dough out on a well-floured work surface and knead for a minute or two until it forms a smooth ball, adding up to ¼ cup flour of additional flour, if necessary.
• Cut the dough in half to form even portions, each weighing 22 ounces.
• With floured hands, pick up one portion of dough and pull the opposite edges together, wrapping them underneath toward the center to form a tight smooth ball; pinch to seal.
• Repeat with the second portion; place each portion in a 1-gallon zip-lock plastic bag; squeeze out all the air and seal the bags, allowing enough room for the dough to double in size.
• Refrigerate for at least 10 hours or up to 2 days.
• Remove from refrigerator 1 hour before using to allow dough to come to room temperature; proceed with any California-style pizza.

CAL-ITALIA PIZZA

Steps:

• After the dough has risen for at least 48 hours, hand stretch the dough into a 12-inch circle, being sure to leave a little bit of gas in the dough as you shape it. Place dough onto a floured pizza peel. Preheat an oven with a pizza stone to 550 degrees F, if possible. If your oven does not go up to 550 degrees F, preheat it to the highest temperature possible. Add the mozzarella, Gorgonzola, and Asiago on top of the dough, leaving a 1/2-inch border at the edge. Slide it onto the preheated stone and bake for 8 to 10 minutes or until golden brown. Remove from heat and add the sweet fig preserve in dollops, followed by the shaved Parmesan and prosciutto. Lightly shower the pizza with the aged balsamic vinegar and cut into 8 slices.

CAL-ITALIA PIZZA WITH PROSCIUTTO AND FIGS

Steps:

• Remove the dough ball from the refrigerator and leave wrapped at room temperature until the dough warms to 60°F to 65°F. Meanwhile, set up the oven with two pizza stones or baking steels and preheat to 500°F for 1 hour.
• Meanwhile, put the vinegar in a small, heavy saucepan over medium heat. Once steam is rising from the surface, reduce the heat to the lowest setting to keep the vinegar below a simmer. No bubbles should break through the surface. If the lowest setting is still too hot, place the pan over a diffuser. Once the vinegar has reduced by three-fourths, remove it from the heat. The glaze can be stored in a covered container at room temperature for several months.
• Dust the work surface with the dusting mixture, then move the dough to the surface and dust the top.
• Sprinkle a wooden peel with the dusting mixture.
• Roll out the dough into a round 15 inches in diameter. Using a pizza wheel, trim the dough to a 13-inch round, flatten the edge, then dock the surface of the dough.
• Move the dough to the peel. As you work, shake the peel forward and backward to ensure the dough isn't sticking.
• Using a vegetable peeler, shave the Asiago over the surface of the dough, leaving a 3/4-inch border. Mound the mozzarella in the center of the pizza and use your fingertips to spread it out evenly over the Asiago.
• Slide the pizza onto the top stone.
• Bake for 7 minutes. Lift the pizza onto the peel and distribute the Gorgonzola pieces evenly over the top. Rotate the pizza 180 degrees, transfer it to the bottom stone, and bake for 3 to 4 minutes, until the bottom is browned and crisp and the top is golden brown.
• Transfer the pizza to a cutting board and cut into 6 wedges. Spoon small dollops of fig jam (about 1/4 teaspoon each) around the pizza. Tear the prosciutto slices lengthwise into 2 or 3 strips and drape the pieces over the pizza slices. To finish, squeeze a thin spiral of balsamic glaze onto the pizza.

POOLISH

Steps:

• Put the yeast in a small bowl, add the water, and whisk vigorously for 30 seconds. The mixture should bubble on top. If it doesn't and the yeast granules float, the yeast is "dead" and should be discarded. Begin again with a fresh amount of yeast and water.
• Add the flour and stir well with a rubber spatula to combine. The consistency will be quite thick, resembling a thick pancake batter.
• Scrape down the sides of the bowl, cover the bowl with plastic wrap, and let sit at room temperature for 18 hours. Refrigerate for 30 minutes to cool slightly before using.
• If you are not using the starter right away, you can store it in the refrigerator, though I suggest keeping it for no more than 8 hours. Bring to cool room temperature before using.

TIGA

Steps:

• Put the yeast in a small bowl, add the water, and whisk vigorously for 30 seconds. The mixture should bubble on top. If it doesn't and the yeast granules float, the yeast is "dead" and should be discarded. Begin again with a fresh amount of yeast and water.
• Add the flour and stir well with a rubber spatula to combine. The consistency will be quite thick.
• Scrape down the sides of the bowl, cover the bowl with plastic wrap, and let sit at room temperature for 18 hours. Refrigerate for 30 minutes to cool slightly before using.
• If you are not using the starter right away, you can store it in the refrigerator, though I suggest keeping it for no more than 8 hours. Bring it to cool room temperature before using.