New York Sicilian Pizza
James Delmage · sipandfeast.com · 2022 · Original
Sicilianas labeled by the source
DietVegetarian. Not vegan: pecorino romano, low moisture whole milk mozzarella.
Against 5,130 pizza recipes
Sicilian style, 64% hydration: drier than 58% of the 1,480 doughs that parse, baked at 430°F, hotter than 55% 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: 64%) · 450 to 550°F bake (this recipe: 430°F)
Baker's percentages
Every ingredient as a percentage of the flour weight (flour = 100%), the way bakers compare doughs across batch sizes.
Flour
497g
Water
318g
Hydration
64.0%
Salt
2.6%
Yeast
0.40%
Oil
14.4%
Sauce
28g
Cheese
19g
Dough weight
1248g
Process
Bake temp
430°F / 221°C
Bake time
12 min
Oven
home standard
Surface
stone
Bulk
3h
Ingredients (10)
- flourbread flour497g
- yeastinstant dry yeast2g
- saltfine sea salt10g
- sugargranulated sugar6g
- watercold water318g
- oilolive oil1/4 cup · 54.5g
- sauce tomato1 28-ounce can crushed plum tomatoes1 oz · 28.3g
- saltkosher salt1/2 tsp · 3g
- cheese otherPecorino Romano3 tbsp · 18.9g
- dairy doughlow moisture whole milk mozzarella12 oz · 340g
Toppings (1)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheeseSicilian dried oregano1 tsp · 0.5g
Keep exploring
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Do something with it
- Scale this doughStart from 64% hydration and 2.6% 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 64% 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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