Recipe type: Dough
Courtesy of Tony Gemignani, Tony's Pizza Napoletana, San Francisco
  • 100 percent high gluten, high protein flour (12.5-14 percent protein content)
  • 63 percent water
  • 0.2 percent instant dry yeast
  • 2 percent salt
  • 80 percent poolish -- see recipe below (the entire poolish made earlier is equal to 80 percent of the flour weight in this recipe)
  1. Mix 2-4 minutes to a dough temperature of 74-76 F and then bulk ferment for 90 minutes.
  2. Divide into 325 gram rectangles (a little less than ounces) and then let rest 30 minutes.
  3. Shape into baguettes and proof 1 hour at room temperature.
  4. Bake at 460 F for 20-23 minutes or until ready.
Recipe by Pizza Today at