Vodka Sicilian Pizza

Name: Vodka Sicilian Pizza
Cook time: 3 min
Ingredients: 0.5 tsp ½ teaspoon oil of your choice; 0 each Aged mozzarella 125-150g; 0 each Fresh mozzarella 35-45g; 0 each Pecorino to garnish; 0 each Olive oil 45g; 0 each Crushed tomatoes 500g; 0 each Sea salt 1g; 0 each Pecorino 55g; 0 each Heavy cream 200g; 0 each Olive oil 100g; 0 each Pecorino Romano 50g; 0 each Basil 50g; 75 each cold water; 3 each 3g salt

Luis Perez · gozney.com · 2023 · 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: 625°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

125g

Hydration

—

Salt

—

Yeast

—

Oil

—

Sauce

500g

Cheese

300g

Dough weight

476g

Process

Bake temp

625°F / 329°C

Bake time

2-3 min

Oven

home standard

Surface

stone

Ingredients (14)

oil½ teaspoon oil of your choice0.5 tsp · 2.3g
cheese mozzarellaAged mozzarella 125-150g150g
cheese mozzarellaFresh mozzarella 35-45g45g
cheese otherPecorino to garnish—
oilOlive oil 45g45g
sauce tomatoCrushed tomatoes 500g500g
saltSea salt 1g1g
cheese otherPecorino 55g55g
dairy doughHeavy cream 200g200g
oilOlive oil 100g100g
cheese otherPecorino Romano 50g50g
waterBasil 50g50g
watercold water75g
salt3g salt3g

Toppings (12)

Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.

over cheese:
over cheese1 Sicilian style dough ball (375g
over cheesee)
post bakeBasil to garnish
post bakeOregano to garnish
over cheese½ tsp oregano0.5 tsp · 0.3g
over cheeseGarlic 2g2g
over cheeseShallot 55g55g
over cheeseVodka 75g75g
over cheesePine nuts 50g50g
over cheeseGarlic 4g4g
over cheese1g black pepper1g

Pizza Lab

Baker's percentages

Process

Ingredients (14)

Toppings (12)