Grammy's Kitchen · Pizza Dough · Sicilian Pizza Dough
One of 24 pizza dough recipes we measured
from www.food.com
It ranks #1 of 24 for rise among the pizza dough recipes we compared. 73 cooks on www.food.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 | 74% | 67% |
| fat | 4% | 5% |
| salt | 1% | 2% |
| yeast | 3% | 2% |
| total sugar | 1% | 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.
| 355 g | 1 1/2 cups water (105 F to 115 F) |
| 14 g | 2 (1/4 ounce) packages dry yeast |
| 4 g | 1 teaspoon sugar |
| 18 g | 4 teaspoons olive oil |
| 3 g | 1/2 teaspoon salt |
| 480 g | 4 cups flour (approx) |
Method: 13 steps, published by www.food.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“This recipe makes an extraordinarily good crust, unlike ANY of the commercial ones I have ever tasted. It was fresh and flavourful. For the first time ever I saw the crust as a positive contributing factor to the ultimate taste of a pizza rather than just some” — a cook, 5.0★
“I used this to make calzones, and they were awesome! I made the dough in my kitchenaid, so I changed a couple steps accordingly - I mixed 3 cups of flour and salt in the mixer, then added the yeast/oil mixture to it and blended until smooth. I then added the” — a cook, 5.0★