Homemade Thick Crust Sicilian Pizza (Sheet Pan Recipe)
My Chef's Apron · mychefsapron.com · 2019 · Original
Sicilianinferred from the title
DietVegetarian. Not vegan: fine grated parmesan cheese.
Against 5,130 pizza recipes
Sicilian style, 53% hydration: drier than 86% 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: 53%) · 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
1006g
Water
533g
Hydration
53.0%
Salt
3.2%
Yeast
1.10%
Oil
10.8%
Sauce
520g
Cheese
45g
Dough weight
1692g
Process
Bake temp
450°F / 232°C
Bake time
10 to 12 min
Oven
home standard
Surface
stone
Bulk
0h
Ingredients (9)
- yeast1 package active dry yeast9g
- yeastsugar to feed the yeast1/2 tsp · 2.1g
- saltfine salt3 tsp · 17g
- flourunbleached bread or all-purpose flour7 1/2 cup · 1006g
- waterwater at room temperature2 1/4 cup · 533g
- oilolive oil4 tbsp · 54.4g
- sauce tomato1 jar diced or crushed tomatoes520g
- sauce tomatocrushed red pepper1 tsp
- cheese otherfine grated Parmesan cheese1/2 cup · 45g
Toppings (4)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheesedried oregano2 tbsp · 6g
- over cheesegarlic powder2 tsp · 6.5g
- over cheeseonion powder2 tsp · 4.6g
- over cheese2 large yellow onions thinly sliced675g
Keep exploring
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Do something with it
- Scale this doughStart from 53% hydration and 3.2% 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 53% 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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