Sicilian Pizza
Pizza Today · pizzatoday.com · Original
Sicilianas labeled by the source
DietVegetarian. Not vegan: fresh mozzarella, optional grated parmesan or romano cheese.
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.
Dough not parsable from the source, so baker's percentages are not available.
Process
Bake temp
n/a
Bake time
5 min
Oven
home standard
Surface
stone
Ingredients (6)
- oilextra-virgin olive oil3 tbsp · 40.8g
- sauce tomatoarlic clovesn/a
- sauce tomatopizza sauce or all-purpose crushed tomatoes2 cup · 250g
- saltSalt & peppern/a
- cheese mozzarella½ pound fresh mozzarella1/2 lb · 227g
- cheese otherOptional grated Parmesan or Romano cheesen/a
Toppings (4)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheeseeggplant1 lb · 454g
- over cheese¼ cup Kalamata or other Greek black olives1/4 cup · 50g
- over cheesecapers2 tbsp · 25g
- over cheesedried oregano1 tsp · 0.5g
Keep exploring
Recipes most like this one
Same style and topping profile. This dough's numbers did not parse, so they cannot be matched.
Do something with it
- 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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