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Sicilian-Style Pizza
Charlotte Rutledge · kingarthurbaking.com · Original
Sicilian / sfincione (asserted)
Sicilian / sfincione (Sicily): thick spongy crumb, often with anchovy/breadcrumb/caciocavallo; sometimes cheeseless
Style norms: 65–75% hydration (this recipe: 74%) · 450–550°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
10-15 min
Oven
home standard
Surface
stone
Bulk
1h
Ingredients (8)
- flourKing Arthur High-Gluten Flour4.5 cup · 540g
- yeastinstant yeast2 tsp · 6g
- salttable salt2 tsp · 12g
- waterlukewarm water1.75 cup · 397g
- oilolive oil1 tbsp · 14g
- sauce tomatotomato sauce1 cup · 227g
- cheese mozzarellagrated mozzarella cheese3 cup · 340g
- oilItalian Herb Infused Dipping Oil or olive oil—
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 onion1.5 cup · 227g
- over cheese3 anchovies
- over cheeseKing Arthur Pizza Seasoning