Sicilian Pizza Crust
allrecipes.com · 2020 · Original
Sicilianas labeled by the source
DietVegan. 7 ingredients checked.
Against 5,130 pizza recipes
Sicilian style, 63% hydration: drier than 59% of the 1,480 doughs that parse.
Sicilian (Sicily): thick spongy crumb, often with anchovy/breadcrumb/caciocavallo; sometimes cheeseless
Tradition: 65 to 75% hydration (this recipe: 63%) · 450 to 550°F bake
Baker's percentages
Every ingredient as a percentage of the flour weight (flour = 100%), the way bakers compare doughs across batch sizes.
Flour
375g
Water
237g
Hydration
63.2%
Salt
2.4%
Yeast
n/a
Oil
6.7%
Sauce
n/a
Cheese
n/a
Dough weight
792g
Process
Bake details not stated on the source page.
Ingredients (6)
- waterwarm water1 cup · 237g
- yeast1 package active dry yeast142g
- oilshortening2 tbsp · 25g
- saltsalt1 1/2 tsp · 9g
- sugarwhite sugar1 tsp · 4.2g
- flourall-purpose flour3 cup · 375g
Toppings (1)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheeseItalian seasoning1 tsp · 4.2g
Keep exploring
Recipes most like this one
Nearest neighbours by dough numbers: hydration, salt, oil and sugar.
Do something with it
- Scale this doughStart from 63% hydration and 2.4% salt, then set your own flour weight and ball count.
- Find the dough you wantAnswer a few questions about oven, time and crust and the tree points at the recipes that fit.
- See what hydration doesWhere 63% sits, and what changes as it goes up or down.
- Where it sits among the restEvery dough plotted by its numbers, with the Sicilian group marked.
Or browse all 5130 pizza recipes.