Tony’s Pizza Dough

READY IN: 10hrs 45mins


  • 2 12
    teaspoons active dry yeast (1 package)
  • 1
    cup lukewarm water (90 to 100 degrees)
  • 1
    cup ice-cold water
  • 1
    tablespoon sugar
  • 1 12
    tablespoons kosher salt
  • 2
    tablespoons olive oil
  • 5 14 - 5 12
    cups unbleached bread flour, plus more
  • unbleached bread flour, for dusting


  • 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.