Dough for Sicilian Pizza
Pizza Today · pizzatoday.com · Original
Sicilianinferred from the title
DietVegan. 6 ingredients checked. Reviewed: dough only; all plant.
Against 5,130 pizza recipes
Sicilian style, one of 48 in the lab. Its dough did not parse to grams, so it sits out the dough comparisons.
Sicilian (Sicily): thick spongy crumb, often with anchovy/breadcrumb/caciocavallo; sometimes cheeseless
Tradition: 65 to 75% hydration · 450 to 550°F bake
Baker's percentages
Every ingredient as a percentage of the flour weight (flour = 100%), the way bakers compare doughs across batch sizes.
Flour
800g
Water
237g
Hydration
n/a
Salt
1.5%
Yeast
0.75%
Oil
6.8%
Sauce
n/a
Cheese
n/a
Dough weight
1114g
Flour or hydration falls outside the parsable range, so this dough sits out the charts.
Process
Bake details not stated on the source page.
Ingredients (6)
- yeastactive dry yeast2 tsp · 6g
- water1-1/4 cups warm water1 cup · 237g
- sugarsugar1 tsp · 4.2g
- saltsalt2 tsp · 12g
- oil¼ cup olive oil1/4 cup · 54.5g
- flourlow protein flour4 cup · 800g
Keep exploring
Recipes most like this one
Same style and topping profile. This dough's numbers did not parse, so they cannot be matched.
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- Scale this doughSet a flour weight and ball count and get every ingredient in grams.
- 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 doesHow hydration, salt and oil move the crust across the dataset.
- Where it sits among the restEvery dough plotted by its numbers, with the Sicilian group marked.
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