DoughbaseSicilian-Style
A wet, 69% hydration dough that spreads itself in an oiled sheet pan, ready the same day.
Pan size
Number of pizzas
1110
Thickness
Yeast
Let it spread
The wet dough relaxes into the pan on its own as it rises, so there’s no rolling or stretching until the end.
Dough per pan
889
grams each
Total flour
500
grams
Total water
347
grams
Hydration
69.4
percent
Sicilian-StyleSame day, about 2 hrs1 pizza · 13×18" pan · regular
| Ingredient | Amount | Baker's % |
|---|---|---|
All-purpose flour Or bread flour | 500g | 100% |
Water Room temperature | 347g | 69.4% |
Yeast Instant | 5.0g | 1% |
Salt Kosher | 10g | 2% |
Olive oil Extra virgin; plus 6 tbsp for the pan | 27g | 5.4% |
Instructions
- 01Whisk flour, salt, yeast, and olive oil in a stand mixer bowl
- 02Add water and mix on medium until no dry flour remains
- 03Mix on medium-high until stretchy and smooth, about 6 min
- 04Spread the remaining olive oil over a rimmed baking sheet
- 05Add the dough, coat the top with oil, cover, and rise about 2 hours, until it nearly fills the pan
- 06Preheat oven to 550°F with a rack in the middle, 30 min before baking
- 07With oiled hands, gently stretch the dough into the corners
- 08Top and bake 15–20 min, until the bottom is crisp; cool 5 min
Recipe from Serious Eats.
How this was adapted
- The dough's 2 tbsp of olive oil is converted at 13.5g per tbsp. The other 6 tbsp coat the pan and aren't weighed.
- The accompanying article's ratio implies about half as much oil in the dough (3%).
See the original at Serious Eats.