Dad's Sicilian Style Pizza
Just Like Dads Pizza · justlikedadspizza.com · 2025 · Original
Sicilianas labeled by the source
DietPossibly vegetarian: one line could not be resolved (open-ended toppings; whole milk).
Against 5,130 pizza recipes
Sicilian style, 68% hydration: wetter than 51% of the 1,480 doughs that parse, baked at 475°F, hotter than 73% 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: 68%) · 450 to 550°F bake (this recipe: 475°F)
Baker's percentages
Every ingredient as a percentage of the flour weight (flour = 100%), the way bakers compare doughs across batch sizes.
Flour
590g
Water
400g
Hydration
67.8%
Salt
2.0%
Yeast
0.25%
Oil
0%
Sauce
490g
Cheese
339g
Dough weight
1030g
Process
Bake temp
475°F / 246°C
Bake time
12 min
Oven
home standard
Surface
stone
Ingredients (10)
- flourHigh-Gluten Bread Flour590g
- waterRoom temperature spring water400g
- yeastInstant dry yeast1/2 tsp · 1.5g
- sugarGranulated sugar1 tsp · 4.2g
- saltFine sea salt2 tsp · 12g
- oilExtra virgin olive oil )1 tbsp · 13.6g
- sugarDiastatic malt )2 tsp · 8.4g
- cheese mozzarellaWhole milk3 cup · 339g
- sauce tomatoTomato sauce - season to taste )2 cup · 490g
- waterThe sky is the limit. Add whatever you like!n/a
Toppings (1)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheese2 pinches Oregano
Keep exploring
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Nearest neighbours by dough numbers: hydration, salt, oil and sugar.
Do something with it
- Scale this doughStart from 68% hydration and 2.0% 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 68% 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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