Authentic Sicilian Style Pizza Recipe
A thick, square pan pizza with a soft, bread-like interior and a signature crispy, golden bottom.
Equipment
- Mixing Bowl
- Kitchen Scale for accurately measuring the ingredients
- Precision 0.01g Scale optional – for precise measurement of yeast amount
- Baking Pan
- Cooling Rack/Surface
Ingredients
Note: These measurements are for one 9x13" (20x30cm) pan. To scale the recipe or adjust for different pan sizes, use the calculator at the top of the page.
For the Dough:
- 282 grams Flour
- 169 grams Water
- ½ tbsp Salt
- ¼ tbsp Sugar
- ¼ tbsp Oil/Fat any type
- ⅓ tsp Instant Dry Yeast
For the Sauce:
- 200 grams Crushed Tomatoes app. ¾ cups
- ½ tbsp Salt to taste
- 1 tsp Dried Oregano
- 1 tsp Olive Oil
For the Toppings:
- 250 grams Low-Moisture Mozzarella Cheese shredded or sliced
- Pecorino Romano or Parmesan grated
Instructions
Making the Dough
- Prepare Ingredients: Organize all ingredients according to the quantities provided in the calculator.
- Mix Water, Salt, and Sugar: In a bowl, combine water, salt, and sugar. Mix until mostly dissolved. Note: If using oil, add it only after the flour has absorbed the water to ensure proper gluten development.
- Add Flour and Yeast: Add the flour and sprinkle yeast on top. (Alternatively, dissolve yeast in the water first for even distribution).
- Tip: If using dry yeast with water below 20°C (70°F), proof it in 40°C (105°F) water for 10 minutes first to avoid damaging the yeast.
Knead the Dough
- By Hand: Mix in the bowl until most of the water is absorbed, then knead on a work surface for ~5 minutes.
- Stand Mixer: Mix on speed 1 until absorbed, then knead on speed 2 for ~10 minutes until smooth.
- Note: For long fermentations (>4 hrs), knead only until uniform and "creamy." For short fermentations, knead until full gluten development (windowpane test).
Fermentation (Two Options)
- Option A (Bulk Fermentation): Let the dough ferment, covered, until it has roughly doubled in size OR for 50% of your total intended fermentation time. For example, if you plan for a total of 4 hours, leave the dough in bulk for the first 2 hours before moving to the pan.
- Option B (In-Pan Fermentation): Transfer the dough directly to the oiled pan immediately after kneading. Let it rest for 15–20 minutes to relax before attempting the first stretch. Follow the stretching steps below, then allow the dough to ferment for the remainder of the time directly in the pan.
Dough Preparation & Topping
- Oil the Pan: Apply a thin layer of oil (canola recommended) to the bottom and sides of the pan to prevent sticking and "fry" the crust.
- Transfer and Flatten: Place dough in the center. With wet or oiled hands, use your palms to flatten the dough toward the edges as evenly as possible.
- Stretch the Dough: If the dough resists, wait 20 minutes for the gluten to relax. Repeat the stretching 2–3 times until the dough fully covers the pan.
- Final Proofing: Cover the pan (towel or plastic wrap) so the air doesn't dry out the dough. Let it proof until roughly doubled in size.
- Prepare the Sauce: Mix crushed tomatoes with oregano and salt to taste.
Baking
- Preheat: Set oven to 270°C (520°F) or its highest setting (upper/lower heat, no convection). If using a baking stone/steel, preheat it and place the pan directly on it.
- Method 1: Direct Baking: Top the proofed dough with sauce and cheese (or cheese and sauce for "upside-down" style). Bake for 10–15 minutes until the cheese is bubbly and the crust is golden.
- Method 2: Par-Baking (Recommended for Volume): 1. Bake the "naked" dough for 5–6 minutes until risen and firm but still pale.
- Par-Bake Part 2: Remove from oven, add sauce and cheese, and bake for another 5-10 minutes until golden and crispy.
- Check Doneness: Use a spatula to lift the pizza and check the bottom; it should be golden brown and crispy.
- Browning Tip: If the top is done but the bottom needs more time, cover the top with foil or remove the pizza from the pan and place it directly onto the stone/steel to finish baking the bottom.
Post-Bake
- Cooling: Immediately remove the pizza from the pan and place it on a wire cooling rack. This is crucial to keep the bottom crispy and let steam escape.
- Serve: Let cool for 5 minutes, cut into equal squares, and enjoy!
Notes
- Thickness Factor: If you prefer a much thicker crust (thick like a sponge), increase your flour/water amounts by using a 0.16 thickness factor in the PizzaBlab calculator.
- Cheese Tip: Use whole-milk, low-moisture mozzarella for the best melt and flavor. Avoid fresh mozzarella (balls in water) as it releases too much moisture for this style.