Direct Method Sicilian Pepperoni Pizza
Pizza Today · pizzatoday.com · Original
Sicilianas labeled by the source
DietNot vegetarian: natural casing pepperonis.
Against 5,130 pizza recipes
Sicilian style, 72% hydration: wetter than 64% of the 1,480 doughs that parse, baked at 500°F, hotter than 80% 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: 72%) · 450 to 550°F bake (this recipe: 500°F)
Baker's percentages
Every ingredient as a percentage of the flour weight (flour = 100%), the way bakers compare doughs across batch sizes.
Flour
590g
Water
425g
Hydration
72.0%
Salt
2.9%
Yeast
1.34%
Oil
2.3%
Sauce
300g
Cheese
500g
Dough weight
1054g
Process
Bake temp
500°F / 260°C
Bake time
15 to 20 min
Oven
home standard
Surface
stone
Ingredients (8)
- flourhigh gluten flour 100 percent590g
- yeastactive dry yeast7.9g
- waterlukewarm water 72 percent425g
- oilextra-virgin olive oil1 tbsp · 13.6g
- saltfine sea salt17g
- cheese mozzarellaaged mozzarella500g
- sauce tomato1.5 to 2 cups pizza sauce1 1/2 cup · 300g
- cheese otherGrated Pecorinon/a
Toppings (2)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheese95 natural casing pepperonis140g
- over cheeseDried oregano
Keep exploring
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Nearest neighbours by dough numbers: hydration, salt, oil and sugar.
Do something with it
- Scale this doughStart from 72% hydration and 2.9% 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 72% 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.