White Sicilian Pizza with Flaky, Pastry-Style Crust
Brown Eyed Baker · browneyedbaker.com · 2010 · Original
Sicilianas labeled by the source
DietVegetarian. Not vegan: shredded provolone cheese, grated romano cheese, unsalted butter.
Against 5,130 pizza recipes
Sicilian style, 63% hydration: drier than 59% 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: 63%) · 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
250g
Water
158g
Hydration
63.2%
Salt
2.4%
Yeast
0.60%
Oil
0%
Sauce
n/a
Cheese
n/a
Dough weight
428g
Process
Bake temp
500°F / 260°C
Bake time
5 min
Oven
home standard
Surface
stone
Ingredients (10)
- flourall-purpose flour2 cup · 250g
- sugargranulated sugar1 tbsp · 12.5g
- saltsalt1 tsp · 6g
- waterwarm water2/3 cup · 158g
- yeast½ teaspoon instant yeast1/2 tsp · 1.5g
- oilOlive oiln/a
- cheese mozzarellaShredded provolone cheesen/a
- cheese otherGrated Romano cheesen/a
- sauce tomatoRoma tomatoesn/a
- saltSalt &n/a
Toppings (5)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheeseunsalted butter4 oz · 113g
- over cheeseGarlic powder
- over cheeseDried basil
- over cheeseDried oregano
- over cheeseGarlic cloves )
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