Grammy's Kitchen · Pizza Dough · The Best Pizza Dough (Fan Favorite!)
One of 24 pizza dough recipes we measured
from www.acouplecooks.com
It ranks #1 of 24 for workability among the pizza dough recipes we compared. 28 cooks on www.acouplecooks.com rate it 4.9★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 24.
| this recipe | typical | |
|---|---|---|
| liquid | 68% | 67% |
| fat | 3% | 5% |
| salt | 1% | 2% |
| yeast | 2% | 2% |
| total sugar | 0% | 2% |
| flour strength | 1.0 | 1.0 |
Adapts cleanly: dairy-free, egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 500 g | 500 grams* Tipo 00 or all-purpose flour (3 1/3 cups) |
| 8 g | 8 grams instant or active dry yeast (2 teaspoons) |
| 7 g | 7 grams kosher salt (1 teaspoon) |
| 338 g | 338 grams warm water (1 1/4 cups + 3 tablespoons) |
| 13 g | 13 grams olive oil (1 tablespoon) |
Method: 9 steps, published by www.acouplecooks.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“This recipe did not work out very well for me. It was fine but not great. A little too dense and not very airy or bubbly. I have a feeling based on the photos this is another recipe that is designed for a barely two topping pizza. I am not a two topping pi” — a cook, 2.0★
“I have been using this recipe for a few years now and love it! It’s consistent. I have a ooni pizza oven so it really cooks like a Neapolitan. I usually put in containers for 3 days in the fridge. Do I freeze the dough after 3 days or freeze before and while” — a cook, 5.0★