Grammy's Kitchen · Pizza Dough · Best Neapolitan Pizza Dough
One of 24 pizza dough recipes we measured
from coleycooks.com
It ranks #1 of 24 for workability among the pizza dough recipes we compared. 14 cooks on coleycooks.com rate it 5.0★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 24.
| this recipe | typical | |
|---|---|---|
| liquid | 64% | 67% |
| fat | 0% | 5% |
| salt | 2% | 2% |
| yeast | 1% | 2% |
| total sugar | 0% | 2% |
| flour strength | 1.0 | 1.0 |
Adapts cleanly: dairy-free, egg-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 590 g | 590 grams Italian Tipo 00 flour (or bread flour, about 5 scant cups) |
| 4 g | 1 3/4 grams active dry yeast (1/2 rounded teaspoon) |
| 380 g | 380 grams room temperature water (about 1 1/2 cups) |
| 12 g | 12 grams kosher salt (about 2 1/4 teaspoons) |
Method: 16 steps, published by coleycooks.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“I’ve long made my own pizza (after decades of working for a pizza chain), but I’ve always bought the dough from a local pizza shop. I finally decided to make my own and your recipe did not disappoint! I’ve got two different tastes to work with; one likes the c” — a cook, 5.0★
“Bravo! I have made this twice, each time testing different proof times and freezing some for future use. YES, freezing works great, and this has turned out incredible. I believe I will still need more practice, but this gets RAVE reviews around our home. I hav” — a cook, 5.0★