Pizza Siciliana
Thick, fluffy pan pizza with a crisp, olive-oily bottom.
- Hydration
- 62–74%
- Salt
- 23 g per kg of flour
- Olive oil
- 40 g per kg of flour
- Dough per pan
- 900 g (30 × 40 cm)
- Fermentation
- about 24 h, 20 h of it in the fridge
- Baking in a home oven
- about 230–260°C (445–500°F), 20–30 min
These values are a starting point — in the calculator you'll adjust them to your flour and kitchen.
Recipe for 1 pan
Dough for 4 pizzas, baked in a home oven. Set a different number of pizzas, your oven and the bake time in the calculator.
Ingredients
- Flour516 g
- Water351 g
- Salt12 g
- Olive oil21 g
- Fresh yeast2.64 g
Steps
- Mix the dough. Combine the ingredients and knead until the dough is smooth. Next step in about 1 h 20 min.
- Into the fridge. Cover the dough and put it in the fridge. Next step in about 20 h.
- Out of the fridge. Take the dough out so it can warm up and finish rising.
- Divide and shape. Divide the dough into portions and shape them into balls (or move it into the pan). Next step in about 2 h.
- Preheat the oven. Turn the oven to the highest setting with a pizza stone or steel inside. Next step in about 1 h.
- Bake. Stretch the dough, add the toppings and bake. Values for a home oven: about 230–260°C (445–500°F), 20–30 min.
In an electric pizza oven
No — bake it in a home oven
A thick pizza in a big pan needs about 20 minutes of gentler heat and room the pizza oven doesn't have. Bake in a home oven. A smaller portion in a round pan up to about 28 cm (11 in) works in the oven's pan-pizza program — about 10–18 minutes.
Tips
- Don't skimp on oil in the pan — it's what gives the bottom its signature fried crunch.