48-hour Sicilian Grandma Pizza Recipe
Satisfying Slice · satisfyingslice.com · 2024 · Original
New Yorkas labeled by the source
DietVegetarian. Not vegan: provolone cheese.
Against 5,130 pizza recipes
New York style, 75% hydration: wetter than 72% of the 1,480 doughs that parse, baked at 450°F, hotter than 58% of recipes that state an oven.
New York (New York City): foldable slice, low-moisture mozzarella (Grande is canonical), cooked red sauce, thin puff at rim
Tradition: 58 to 65% hydration (this recipe: 75%) · 500 to 650°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
318g
Water
237g
Hydration
74.7%
Salt
3.1%
Yeast
1.32%
Oil
6.4%
Sauce
245g
Cheese
226g
Dough weight
589g
Process
Bake temp
450°F / 232°C
Bake time
7 min
Oven
home standard
Surface
stone
Cold ferment
48h
Ingredients (7)
- yeastdry active yeast1 tsp · 4.2g
- flourbread flour2 1/2 cup · 318g
- waterwater )3/4 cup · 178g
- saltsalt )2 tsp · 10g
- oilextra virgin olive oil1 1/2 tbsp · 20.4g
- sauce tomatotomato sauce1 cup · 245g
- cheese otherprovolone cheese )2 cup · 226g
Toppings (2)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheeseoregano1 tsp · 0.5g
- over cheesebasil leaves )1/4 cup · 6g
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- Scale this doughStart from 75% hydration and 3.1% 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 75% sits, and what changes as it goes up or down.
- Where it sits among the restEvery dough plotted by its numbers, with the New York group marked.
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