Sicilian Pizza With Pepperoni and Spicy Tomato Sauce Recipe
J. Kenji López-Alt · seriouseats.com · Original
Sicilianinferred from the title
DietNot vegetarian: natural-casing pepperoni, cut into 1/8-inch-thick slices.
Against 5,130 pizza recipes
Sicilian style, 65% hydration: drier than 55% of the 1,480 doughs that parse.
Sicilian (Sicily): thick spongy crumb, often with anchovy/breadcrumb/caciocavallo; sometimes cheeseless
Tradition: 65 to 75% hydration (this recipe: 65%) · 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
500g
Water
325g
Hydration
65.0%
Salt
2.8%
Yeast
1.20%
Oil
4.0%
Sauce
800g
Cheese
565g
Dough weight
890g
Process
Bake temp
n/a
Bake time
n/a
Oven
other
Surface
other
Ingredients (15)
- flourbread flour500g
- saltkosher salt ; for table salt use same weight or half as much by volume14g
- yeastinstant or rapid-rise yeast6g
- oilextra-virgin olive oil , plus 40g for the baking pan20g
- waterroom-temperature water325g
- oilextra-virgin olive oil extra-virgin olive oil20g
- topping9 medium cloves garlic , roughly chopped45g
- toppingdried oregano1 tablespoon · 15g
- toppingred pepper flakes, or more to taste2 teaspoons · 10g
- sauceOne 28-ounce can whole peeled tomatoes800g
- sugarsugar1 teaspoon · 5g
- saltKosher saltn/a
- cheesesliced deli-style mozzarella cheese450g
- toppingnatural-casing pepperoni, cut into 1/8-inch-thick slices325g
- cheeseground Pecorino Romano cheese115g
Keep exploring
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Do something with it
- Scale this doughStart from 65% hydration and 2.8% 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 65% 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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