Sicilian pizza
Rachel Roddy · bbc.co.uk · 2021 · Original
Sicilianinferred from the title
DietNot vegetarian: –8 anchovy fillets.
Against 5,130 pizza recipes
Sicilian style, one of 48 in the lab. Its dough did not parse to grams, so it sits out the dough comparisons.
Sicilian (Sicily): thick spongy crumb, often with anchovy/breadcrumb/caciocavallo; sometimes cheeseless
Tradition: 65 to 75% hydration · 450 to 550°F bake (this recipe: 392°F)
Baker's percentages
Every ingredient as a percentage of the flour weight (flour = 100%), the way bakers compare doughs across batch sizes.
Flour
500g
Water
9922g
Hydration
n/a
Salt
2.0%
Yeast
4.00%
Oil
0%
Sauce
400g
Cheese
50g
Dough weight
11919g
Hydration above 95% is almost certainly a cups-to-grams parse error, so this dough sits out the charts.
Process
Bake temp
392°F / 200°C
Bake time
45 to 50 min
Oven
home standard
Surface
stone
Bulk
1h
Ingredients (11)
- flour/1lb 2oz soft wheat flour500g
- yeast/¾oz fresh yeast20 oz · 20g
- water/12fl oz warm water350 oz · 9922g
- salt/⅓oz salt10 oz · 10g
- sugarhoney1 tsp · 4.2g
- oil/1fl oz extra virgin olive oil30 oz · 851g
- oil/3 tbsp extra virgin olive oil45 tbsp · 612g
- sauce tomato/14oz plum tomatoes400g
- sugarpinch sugarn/a
- cheese other/1¾oz Parmesan50 oz · 50g
- saltsalt and black peppern/a
Toppings (4)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheese1 medium brown onion
- over cheesedried oregano1 tsp · 0.5g
- over cheesefine breadcrumbs3 tbsp · 37.5g
- over cheese6–8 anchovy fillets
Keep exploring
Recipes most like this one
Same style and topping profile. This dough's numbers did not parse, so they cannot be matched.
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- 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 doesHow hydration, salt and oil move the crust across the dataset.
- Where it sits among the restEvery dough plotted by its numbers, with the Sicilian group marked.
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