Sicilian Pizza Recipe
billyparisi.com · 2024 · Original
Sicilianas labeled by the source
DietNot vegetarian: crisp cooked bacon, pepperoni slices, raw loose sausage separated into chunks.
Against 5,130 pizza recipes
Sicilian style, 66% hydration: drier than 52% of the 1,480 doughs that parse, baked at 500°F, hotter than 80% 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: 66%) · 450 to 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
625g
Water
415g
Hydration
66.4%
Salt
1.0%
Yeast
2.00%
Oil
19.6%
Sauce
123g
Cheese
482g
Dough weight
1193g
Process
Bake temp
500°F / 260°C
Bake time
12 to 18 min
Oven
home standard
Surface
stone
Ingredients (13)
- flourall-purpose flour5 cup · 625g
- saltcoarse salt1 tsp · 6g
- sugarsugar1 tbsp · 12.5g
- oilextra virgin olive oil3 tbsp · 40.8g
- yeastactive yeast1 tbsp · 12.5g
- waterwarm water1 3/4 cup · 415g
- oil6 cloves finely minced garlic mixed with 1 tablespoon of olive oil6 tbsp · 81.6g
- sauce tomato½ cup crushed tomatoes1/2 cup · 123g
- cheese mozzarellashredded mozzarella8 oz · 227g
- cheese mozzarellasliced mozzarella8 oz · 227g
- sauce tomato1 sliced Roma tomaton/a
- cheese other¼ cup grated Parmigiano Reggiano cheese1/4 cup · 28.3g
- saltcoarse salt and fresh cracked pepper to tasten/a
Toppings (6)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheese¼ pound crisp cooked bacon1/4 lb · 113g
- over cheese10-12 pepperoni slices
- over cheese¼ pound raw loose sausage separated into chunks1/4 lb · 113g
- over cheese2 sliced domestic mushrooms
- over cheese½ peeled and thinly sliced green pepper
- post bake15-20 fresh basil leaves
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 66% hydration and 1.0% 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 66% 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.