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Grilled Sicilian Pizza
Sharon123 · food.com · 2006 · Original
Sicilian / sfincione (asserted)
Sicilian / sfincione (Sicily): thick spongy crumb, often with anchovy/breadcrumb/caciocavallo; sometimes cheeseless
Style norms: 65–75% hydration · 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
—
Water
—
Hydration
—
Salt
—
Yeast
—
Oil
—
Sauce
—
Cheese
142g
Dough weight
14g
Process
Bake temp
500°F / 260°C
Bake time
8-12 min
Oven
home standard
Surface
stone
Ingredients (5)
- sauce tomato2 plum tomatoes—
- sauce tomato1 large tomatoes—
- cheese mozzarellafresh mozzarella cheese4 oz · 113.4g
- oilolive oil1 tbsp · 13.6g
- cheese othershredded parmesan cheese or 1/4 cup pecorino romano cheese0.25 cup · 28.4g
Toppings (3)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheeseitalian prepared pizza crust16 oz · 453.6g
- over cheesekalamata olive0.3333333333333333 cup · 66.7g
- over cheesecoarsely chopped escarole1 cup · 200g