Sicilian Pizza
The Kitchn · thekitchn.com · 2026 · Original
Sicilianas labeled by the source
DietNot vegetarian: sliced pepperoni.
Against 5,130 pizza recipes
Sicilian style, 71% hydration: wetter than 60% 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: 71%) · 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
445g
Water
316g
Hydration
71.1%
Salt
4.0%
Yeast
0.94%
Oil
9.2%
Sauce
n/a
Cheese
539g
Dough weight
824g
Process
Bake temp
500°F / 260°C
Bake time
8 to 10 min
Oven
home standard
Surface
stone
Ingredients (8)
- flourbread flour3 1/2 cup · 445g
- waterroom temperature water1 1/3 cup · 316g
- oilextra-virgin olive oil3 tbsp · 40.8g
- saltplus 1/2 teaspoon kosher salt1 tbsp · 18g
- yeastinstant or rapid rise yeast1 tsp · 4.2g
- sauce tomato1 can crushed tomatoesn/a
- cheese mozzarellalow-moisture whole-milk mozzarella cheese1 lb · 454g
- cheese otherPecorino Romano cheese3 oz · 85g
Toppings (2)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheesedried oregano1/2 tsp · 0.3g
- over cheesesliced pepperoni2 1/2 oz · 70.9g
Keep exploring
Recipes most like this one
Nearest neighbours by dough numbers: hydration, salt, oil and sugar.
Do something with it
- Scale this doughStart from 71% hydration and 4.0% 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 71% 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.