Sicilian-Style Pizza
Charlotte Rutledge · kingarthurbaking.com · Original
Sicilianas labeled by the source
DietNot vegetarian: anchovies.
Against 5,130 pizza recipes
Sicilian style, 74% hydration: wetter than 67% of the 1,480 doughs that parse, baked at 450°F, hotter than 58% 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: 74%) · 450 to 550°F bake (this recipe: 450°F)
Baker's percentages
Every ingredient as a percentage of the flour weight (flour = 100%), the way bakers compare doughs across batch sizes.
Flour
540g
Water
397g
Hydration
73.5%
Salt
2.2%
Yeast
1.11%
Oil
2.6%
Sauce
227g
Cheese
340g
Dough weight
969g
Process
Bake temp
450°F / 232°C
Bake time
10 to 12 min
Oven
home standard
Surface
stone
Bulk
1h
Ingredients (8)
- flourKing Arthur High-Gluten Flour4 1/2 cup · 540g
- yeastinstant yeast2 tsp · 6g
- salttable salt2 tsp · 12g
- waterlukewarm water1 3/4 cup · 397g
- oilolive oil1 tbsp · 14g
- sauce tomatotomato sauce1 cup · 227g
- cheese mozzarellagrated mozzarella cheese3 cup · 340g
- oilItalian Herb Infused Dipping Oil or olive oiln/a
Toppings (4)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheeseplus 1 teaspoon King Arthur Pizza Dough Flavor1 tbsp · 8g
- over cheesesweet yellow onion1 1/2 cup · 227g
- over cheese3 anchovies
- over cheeseKing Arthur Pizza Seasoning
Keep exploring
Recipes most like this one
Nearest neighbours by dough numbers: hydration, salt, oil and sugar.
Do something with it
- Scale this doughStart from 74% hydration and 2.2% 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 74% 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.
Or browse all 5130 pizza recipes.