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Sicilian Pizza Recipe
Unknown · billyparisi.com · 2024 · Original
Sicilian / sfincione (asserted)
Sicilian / sfincione (Sicily): thick spongy crumb, often with anchovy/breadcrumb/caciocavallo; sometimes cheeseless
Style norms: 65–75% hydration (this recipe: 66%) · 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
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
2-3 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 water1.75 cup · 414.8g
- oil6 cloves finely minced garlic mixed with 1 tablespoon of olive oil6 tbsp · 81.6g
- sauce tomato½ cup crushed tomatoes0.5 cup · 122.5g
- cheese mozzarellashredded mozzarella8 oz · 226.8g
- cheese mozzarellasliced mozzarella8 oz · 226.8g
- sauce tomato1 sliced Roma tomato—
- cheese other¼ cup grated Parmigiano Reggiano cheese0.25 cup · 28.3g
- saltcoarse salt and fresh cracked pepper to taste—
Toppings (6)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheese¼ pound crisp cooked bacon0.25 lb · 113.4g
- over cheese10-12 pepperoni slices
- over cheese¼ pound raw loose sausage separated into chunks0.25 lb · 113.4g
- over cheese2 sliced domestic mushrooms
- over cheese½ peeled and thinly sliced green pepper
- post bake15-20 fresh basil leaves