Thick-Crust Sicilian-Style Pizza
Brown Eyed Baker · browneyedbaker.com · 2015 · Original
Sicilianas labeled by the source
DietVegetarian. Not vegan: grated parmesan cheese, mozzarella cheese.
Against 5,130 pizza recipes
Sicilian style, 64% hydration: drier than 57% 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: 64%) · 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
615g
Water
395g
Hydration
64.2%
Salt
2.7%
Yeast
0.68%
Oil
15.5%
Sauce
809g
Cheese
397g
Dough weight
1139g
Process
Bake temp
500°F / 260°C
Bake time
20 to 25 min
Oven
home standard
Surface
stone
Ingredients (13)
- flourall-purpose flour2 1/4 cup · 281g
- floursemolina flour2 cup · 334g
- yeastinstant1 tsp · 4.2g
- waterice water1 2/3 cup · 395g
- oilolive oil3 tbsp · 40.8g
- saltsalt2 1/4 tsp · 13.5g
- sauce tomatotomato paste1 tbsp · 15.3g
- sauce tomatocan crushed tomatoes28 oz · 794g
- sugargranulated sugar2 tsp · 8.4g
- salt½ teaspoon salt1/2 tsp · 3g
- oil¼ cup olive oil1/4 cup · 54.5g
- cheese othergrated Parmesan cheese2 oz · 56.7g
- cheese mozzarellamozzarella cheese )12 oz · 340g
Toppings (3)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheesearlic cloves
- over cheesedried oregano1 tsp · 0.5g
- over cheese¼ teaspoon red pepper flakes1/4 tsp · 1.1g
Keep exploring
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- Scale this doughStart from 64% hydration and 2.7% 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 64% 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.
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