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Sicilian Pizza Dough
Lisa Pizza · food.com · 2002 · Original
Sicilian / sfincione (aspirational)
Sicilian / sfincione (Sicily): thick spongy crumb, often with anchovy/breadcrumb/caciocavallo; sometimes cheeseless
Style norms: 65–75% hydration (this recipe: 44%) · 450–550°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
—
Cheese
—
Dough weight
1188g
Process
Bake temp
425°F / 218°C
Bake time
8-12 min
Oven
home standard
Surface
stone
Ingredients (6)
- waterwater1.5 cup · 355.5g
- yeast2 packages dry yeast7.1g
- sugarsugar1 tsp · 4.2g
- oilolive oil4 tsp · 18g
- saltsalt0.5 tsp · 3g
- flourflour4 cup · 800g