Grammy's Kitchen · Pizza Dough · Sicilian Pizza Dough
One of 24 pizza dough recipes we measured
from thekellykitchen.com
It ranks #1 of 24 for crumb openness among the pizza dough recipes we compared. 1 cooks on thekellykitchen.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 | 65% | 67% |
| fat | 4% | 5% |
| salt | 3% | 2% |
| yeast | 1% | 2% |
| total sugar | 0% | 2% |
| flour strength | 2.0 | 1.0 |
Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 500 g | 3 1/2 cups (500 g) bread flour |
| 16 g | 1 Tbsp (16 g) salt |
| 7 g | 1 package (.25 oz) instant dry yeast |
| 22 g | 5 tsp (22 g) extra-virgin olive oil, plus more for pan |
| 327 g | 1 cup plus 8 Tbsp (327 g) warm water (110°-115° F) |
| 227 g | 1 pkg (8 oz) mozzarella slices |
| 198 g | 7 oz pizza sauce (about 1/2 jar) |
| 227 g | 1 bag (8 oz) grated mozzarella cheese |
| Dried Oregano to taste | |
| Pepperoni (optional) |
Method: 5 steps, published by thekellykitchen.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Amazing! Made half the recipe, followed by grams. Came out well even though I just did 2 rises! We ciukdnt wait fir the 3rd.hoe is 3 rises better? :) so we know fir next time?” — a cook, 5.0★