DoughbaseSicilian-Style
High-gluten flour, 73% hydration, a thick and airy crust baked in a sheet pan.
Pan size
Number of pizzas
1110
Thickness
Yeast
Go easy on the water
Add the water gradually. You want a very soft, smooth dough, and you may not need all of it.
Dough per pan
955
grams each
Total flour
540
grams
Total water
397
grams
Hydration
73.5
percent
Sicilian-StyleSame day, about 3 hrs1 pizza · 13×18" pan · regular
| Ingredient | Amount | Baker's % |
|---|---|---|
High-gluten flour | 540g | 100% |
Water Lukewarm | 397g | 73.5% |
Yeast Instant | 6.0g | 1.1% |
Salt Table salt | 12g | 2.2% |
Instructions
- 01Mix flour, yeast, salt, and water into a very soft, smooth dough
- 02Cover and rise 1 hour, or refrigerate up to 24 hours for more flavor
- 03Lightly oil the pan with olive oil
- 04Stretch the dough toward the edges; when it shrinks back, rest 10–15 min uncovered
- 05Repeat 2–3 times, until the dough fills the pan
- 06Cover and rise 1–2 hours, until noticeably puffy (longer if refrigerated)
- 07Preheat oven to 450°F
- 08Par-bake the plain crust 10–12 min, until barely browning
- 09Top and bake 15–20 min more
Recipe from King Arthur Baking.
How this was adapted
- The yeast (2 tsp) is given by volume only, converted at King Arthur's 1 tsp instant yeast = 3g.
- The optional Pizza Dough Flavor is left out.
See the original at King Arthur Baking.