Sicilian Style Pizza
Andy Hearnden · andy-cooks.com · Original
Sicilianas labeled by the source
DietVegetarian. Not vegan: mozzarella.
Against 5,130 pizza recipes
Sicilian style, 72% hydration: wetter than 65% of the 1,480 doughs that parse, baked at 480°F, hotter than 76% of recipes that state an oven.
Sicilian (Sicily): thick spongy crumb, often with anchovy/breadcrumb/caciocavallo; sometimes cheeseless
Tradition: 65 to 75% hydration (this recipe: 72%) · 450 to 550°F bake (this recipe: 480°F)
Baker's percentages
Every ingredient as a percentage of the flour weight (flour = 100%), the way bakers compare doughs across batch sizes.
Flour
830g
Water
600g
Hydration
72.3%
Salt
3.0%
Yeast
0.30%
Oil
0%
Sauce
n/a
Cheese
n/a
Dough weight
1458g
Process
Bake temp
480°F / 249°C
Bake time
12 to 15 min
Oven
home standard
Surface
stone
Cold ferment
48h
Ingredients (10)
- flour00 flour550g
- flourbread flour280g
- saltsalt25g
- yeastdry active yeast2.5g
- oilolive oiln/a
- watercold water600g
- sauce tomato1 can whole plum tomatoesn/a
- cheese mozzarella2 balls mozzarellan/a
- saltadditional saltn/a
- oilmore olive oil for cookingn/a
Toppings (2)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheese½ tbsp dried oregano1/2 tbsp · 0.8g
- over cheese½ bunch basil
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 72% hydration and 3.0% 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 72% 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.