Basic Square Pan Pizza Dough Recipe (Sicilian-Style Dough)
seriouseats.com · 2012 · Original
Sicilianas labeled by the source
DietVegan. 5 ingredients checked.
Against 5,130 pizza recipes
Sicilian style, 69% hydration: wetter than 53% of the 1,480 doughs that parse, baked at 550°F, hotter than 92% 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: 69%) · 450 to 550°F bake (this recipe: 550°F)
Baker's percentages
Every ingredient as a percentage of the flour weight (flour = 100%), the way bakers compare doughs across batch sizes.
Flour
500g
Water
347g
Hydration
69.4%
Salt
2.0%
Yeast
1.00%
Oil
21.8%
Sauce
n/a
Cheese
n/a
Dough weight
971g
Process
Bake temp
550°F / 288°C
Bake time
15 to 20 min
Oven
home standard
Surface
stone
Ingredients (5)
- flourall-purpose or bread flour17 1/2 oz · 500g
- salt.35 ounces kosher salt10g
- yeast.18 ounces instant or RapidRise yeast5g
- oilextra-virgin olive oil1/2 cup · 109g
- waterwater12 1/4 oz · 347g
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Do something with it
- Scale this doughStart from 69% hydration and 2.0% 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 69% 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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