Sicilian Pizza Dough
Lisa Pizza · food.com · 2002 · Original
Sicilianinferred from the title
DietVegan. 6 ingredients checked.
Against 5,130 pizza recipes
Sicilian style, 44% hydration: drier than 97% of the 1,480 doughs that parse, baked at 425°F, hotter than 35% 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: 44%) · 450 to 550°F bake (this recipe: 425°F)
Baker's percentages
Every ingredient as a percentage of the flour weight (flour = 100%), the way bakers compare doughs across batch sizes.
Flour
800g
Water
356g
Hydration
44.4%
Salt
0.4%
Yeast
0.89%
Oil
2.3%
Sauce
n/a
Cheese
n/a
Dough weight
1188g
Process
Bake temp
425°F / 218°C
Bake time
15 min
Oven
home standard
Surface
stone
Ingredients (6)
- waterwater1 1/2 cup · 356g
- yeast2 packages dry yeast7.1g
- sugarsugar1 tsp · 4.2g
- oilolive oil4 tsp · 18g
- saltsalt1/2 tsp · 3g
- flourflour4 cup · 800g
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Do something with it
- Scale this doughStart from 44% hydration and 0.4% 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 44% 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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