The Best Sicilian Pizza Dough Recipe!
thepizzaheaven.com · 2021 · Original
Sicilianas labeled by the source
DietVegan. 6 ingredients checked.
Against 5,130 pizza recipes
Sicilian style, 67% hydration: drier than 49% of the 1,480 doughs that parse, baked at 400°F, hotter than 24% 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: 67%) · 450 to 550°F bake (this recipe: 400°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
335g
Hydration
67.0%
Salt
1.5%
Yeast
1.00%
Oil
3.0%
Sauce
n/a
Cheese
n/a
Dough weight
873g
Process
Bake temp
400°F / 204°C
Bake time
30 min
Oven
home standard
Surface
stone
Bulk
6h
Ingredients (6)
- flourpizza flour500g
- waterwater335 ml · 335g
- saltsalt7.5g
- yeastdry active yeast5g
- sugarsugar10g
- oilextra virgin olive oil15g
Keep exploring
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Nearest neighbours by dough numbers: hydration, salt, oil and sugar.
Do something with it
- Scale this doughStart from 67% hydration and 1.5% 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 67% 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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