Thick-Crust Sicilian-Style Pizza
americastestkitchen.com · 2015 · Original
Sicilianas labeled by the source
DietNot vegetarian: anchovy fillets. Reviewed: anchovy fillets; mozzarella.
Against 5,130 pizza recipes
Sicilian style, 57% hydration: drier than 80% 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: 57%) · 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
378g
Hydration
57.4%
Salt
2.3%
Yeast
0.64%
Oil
14.5%
Sauce
15g
Cheese
57g
Dough weight
1504g
Process
Bake details not stated on the source page.
Ingredients (11)
- flourall-purpose flour2 1/4 cup · 319g
- floursemolina flour2 cup · 340g
- yeastinstant or rapid-rise yeast1 tsp · 4.2g
- waterice water1 2/3 cup · 378g
- saltsalt2 1/4 tsp · 13.5g
- sauce tomato1 can whole peeled tomatoesn/a
- sugarsugar2 tsp · 8.4g
- oilextra-virgin olive oil1/4 cup · 54.5g
- sauce tomatotomato paste1 tbsp · 15.3g
- cheese otherParmesan cheese2 oz · 57g
- dairy doughwhole-milk mozzarella12 oz · 340g
Toppings (4)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheesearlic cloves
- over cheese3 anchovy fillets
- over cheesedried oregano1 tsp · 0.5g
- over cheesered pepper flakes1/4 tsp · 1.1g
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- Where it sits among the restEvery dough plotted by its numbers, with the Sicilian group marked.
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