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Old Chicago Sicilian Pizza Rolls
Christy Jo · food.com · 2013 · 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
170g
Dough weight
114g
Process
Bake temp
500°F / 260°C
Bake time
15-15 min
Oven
home standard
Surface
stone
Ingredients (3)
- dairy doughbuttermilk ranch dressing0.5 cup · 113.5g
- cheese mozzarellamozzarella cheese0.5 cup · 56.5g
- cheese othermonterey jack pepper cheese1 cup · 113g
Toppings (3)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheese1 pillsbury refrigerated thin pizza crust
- over cheesepepperoni3.5 oz · 99.2g
- over cheesereen onions