Grammy's Kitchen · Pizza Dough · Easy Homemade Pizza Dough
One of 24 pizza dough recipes we measured
from sallysbakingaddiction.com
It ranks #3 of 24 for rise among the pizza dough recipes we compared. 1,050 cooks on sallysbakingaddiction.com rate it 4.8★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 24.
| this recipe | typical | |
|---|---|---|
| liquid | 63% | 67% |
| fat | 5% | 5% |
| salt | 1% | 2% |
| yeast | 1% | 2% |
| total sugar | 3% | 2% |
| flour strength | 1.0 | 1.0 |
Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 316 g | 1 and 1/3 cups (320ml) warm water (about 110°F/43°C) |
| 13 g | 1 Tablespoon (13g) granulated sugar |
| 7 g | 2 and 1/4 teaspoons (7g) Platinum Yeast from Red Star instant yeast (1 standard packet)* |
| 500 g | 3 and 1/2 to 4 cups (438–500g) unbleached all-purpose flour (spooned & leveled), plus more as needed |
| 27 g | 2 Tablespoons (30ml) extra-virgin olive oil, plus more for greasing |
| 6 g | 1 teaspoon salt |
| sprinkle of cornmeal, for dusting the pan | |
| extra-virgin olive oil, for brushing | |
| 6 g | 2 garlic cloves, minced (optional) |
| 250 g | 1 cup (250g) store-bought pizza sauce |
| 454 g | 4 cups (1lb/454g) shredded mozzarella cheese |
Method: 9 steps, published by sallysbakingaddiction.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“I've made this 3 times now (and this recipe was the 1st time I've made my own dough) and it's great! Your videos and detailed instructions are very helpful. I have two questions: 1) My dough seems to double in size in less than 60 minutes (more like 30-45 min” — a cook, 5.0★
“This pizza dough is incredible. It was my first time making pizza from scratch and it turned out so thick, chewy, and soft. I tried both AP and Bread flour. I enjoyed the bread flour a bit more because it was slightly chewier, but no one else was able to tell ” — a cook, 5.0★