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Classic Sicilian Pizza
Unknown · americastestkitchen.com · 2022 · Original
Sicilian / sfincione (asserted)
Sicilian / sfincione (Sicily): thick spongy crumb, often with anchovy/breadcrumb/caciocavallo; sometimes cheeseless
Style norms: 65–75% hydration (this recipe: 78%) · 450–550°F bake (this recipe: 500°F)
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
—
Cheese
255g
Dough weight
1359g
Process
Bake temp
500°F / 260°C
Bake time
8-12 min
Oven
home standard
Surface
stone
Ingredients (13)
- flourall-purpose flour2.25 cup · 319g
- floursemolina flour2 cup · 340g
- yeastinstant or rapid-rise yeast1 tsp · 4.2g
- waterice water1.667 cup · 395.1g
- sugarsugar1 tsp · 4.2g
- saltsalt2.25 tsp · 13.5g
- water½ cup water0.5 cup · 118.5g
- sauce tomato1 can whole peeled tomatoes—
- salt¼ teaspoon salt0.25 tsp · 1.5g
- oilextra-virgin olive oil7 tbsp · 95.2g
- cheese otherParmigiano-Reggiano cheese1 oz · 28g
- saltPinch salt—
- 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 oregano0.5 tsp · 0.3g
- over cheese¼ teaspoon red pepper flakes0.25 tsp · 1.1g
- over cheesepanko bread crumbs1 cup · 200g
- over cheese8 anchovy fillets
- over cheese¼ teaspoon dried oregano0.25 tsp · 0.1g