Grammy's Kitchen · Pizza Dough · Cold-Fermented Pizza Dough
One of 24 pizza dough recipes we measured
from homecookingcollective.com
It ranks #1 of 24 for workability among the pizza dough recipes we compared. 28 cooks on homecookingcollective.com rate it 4.7★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 24.
| this recipe | typical | |
|---|---|---|
| liquid | 62% | 67% |
| fat | 1% | 5% |
| salt | 3% | 2% |
| yeast | 0% | 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.
| 686 g | 686 g 00 High-Protein Flour (like Antimo Caputo | 100%) |
| 20 g | 20 g Diamond Crystal Kosher Salt |
| 1 g | 1/4 teaspoon Instant yeast (0.12%) |
| 425 g | 425 g Lukewarm water (make sure to use lukewarm but not hot water as it will kill the yeast | 62%) |
| 8 g | 8 g Extra-virgin olive oil (optional for outdoor pizza ovens** | 1.2%) |
| Semolina or 00 Flour (for dusting) |
Method: 14 steps, published by homecookingcollective.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Hey Karishma, Thanks for this breakdown! This has been a super helpful recipe in figuring out how the dough should behave at each step of the process. One question I'd like to ask is if the dough should rise during the cold ferment after the stretch and ” — a cook, 5.0★
“this worked incredibly well! I did freeze mine as per the comments, no issues! we even made a detroit style one with a high sided pan, followed the same guidance on heat but just baked it on the bottom rack for 17 min. 10/10” — a cook, 5.0★