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Classic Sicilian Pizza

americastestkitchen.com · 2022 · Original

Sicilianas labeled by the source

DietNot vegetarian: anchovy fillets, anchovy fillets. Reviewed: anchovy fillets; provolone.

Against 5,130 pizza recipes

Sicilian style, 78% hydration: wetter than 80% of the 1,480 doughs that parse.

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Sicilian (Sicily): thick spongy crumb, often with anchovy/breadcrumb/caciocavallo; sometimes cheeseless

Tradition: 65 to 75% hydration (this recipe: 78%) · 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

659g

Water

514g

Hydration

77.9%

Salt

2.3%

Yeast

0.64%

Oil

24.8%

Sauce

n/a

Cheese

255g

Dough weight

1359g

Process

Bake details not stated on the source page.

Ingredients (13)

  • flourall-purpose flour2 1/4 cup · 319g
  • floursemolina flour2 cup · 340g
  • yeastinstant or rapid-rise yeast1 tsp · 4.2g
  • waterice water1 2/3 cup · 395g
  • sugarsugar1 tsp · 4.2g
  • saltsalt2 1/4 tsp · 13.5g
  • water½ cup water1/2 cup · 119g
  • sauce tomato1 can whole peeled tomatoesn/a
  • salt¼ teaspoon salt1/4 tsp · 1.5g
  • oilextra-virgin olive oil7 tbsp · 95.2g
  • cheese otherParmigiano-Reggiano cheese1 oz · 28g
  • saltPinch saltn/a
  • cheese otherprovolone cheese8 oz · 227g

Toppings (7)

Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.

  • over cheese2 onions
  • over cheese3 anchovy fillets
  • over cheese½ teaspoon dried oregano1/2 tsp · 0.3g
  • over cheese¼ teaspoon red pepper flakes1/4 tsp · 1.1g
  • over cheesepanko bread crumbs1 cup · 200g
  • over cheese8 anchovy fillets
  • over cheese¼ teaspoon dried oregano1/4 tsp · 0.1g

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