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Amount of pizza's:

3-4,2 hours

Dough recipe

Flour

232.14 gr

Semolina

64.07 gr

Water

197.79 gr

Oil

13 gr

Sugar

5.57 gr

Salt

5.57 gr

Fresh yeast

4.27 gr

Flowchart

  • Mixing
    5-10 min
  • Kneading & shaping
    5-10 min
  • Resting
    10 min
  • Proofing
    1-2 hrs
  • Shaping
    2 min
  • Proofing
    30 min
  • Proofing
    20 min
  • Baking
    20 min
  • Resting
    5 min

Recipe details

Dough per pizza

650 gr

Total dough

650 gr

Flour: 53.76%

Semolina: 14.84%

Water: 45.81%

Oil: 3.01%

Sugar: 1.29%

Salt: 1.29%

Fresh yeast: 0.99%

Oven & Tools

Oven
Outdoor oven

Tools
Saucepan
Stove
Mixing bowl or stand mixer
Kitchen scale
Spoon/spatula
Dough container
Olive oil
Brush
Fine semolina for dusting
Thermo door
Pizza pan
Pizza peel

ABOUT THE SICILIAN PIZZA

Also known as Sfincione, focaccia, thick-crust, deep-dish or pan pizza. The Sicilian pizza is a very versatile pizza that goes by lots of different names, depending on the region, city, or country where it’s made. Though the name and the toppings may vary a lot, the basics stay the same.

These pizzas have a thicker, softer, and more bread-like texture than the Neapolitan, Roman and New York pizza. They’re baked in a pan or baking tray that’s coated heavily with olive oil. As the oil heats up in the oven, it toasts the base of the pizza, so that it ends up with a crispy golden-brown, slightly fried texture to its bottom.

Recipe

  • 650 grams of (Sicilian) dough
  • 200 grams of mozzarella
  • 200 grams of parmesan cheese
  • 425 ml San Marzano tomatoes can
  • Basil leaves
  • olive oil

Make Your Dough

Make your dough using the pizza dough calculator. Click here to make (Sicilian) pizza dough.

Heat up your Outdoor Oven with a big fire, let it burn for a while until the flames are small and not really active anymore, put on the Thermodoor and the normal door. When the temperature drops down to 250ºC it is ready.

Heavily coat your baking tray with olive oil and dump the dough into the tray.

Prepare the toppings

With your bare hands, Crush one can of San Marzano tomatoes. Add a pinch of salt and pepper some olive oil. Now lay a few nice chunks of mozzarella on top of the dough. Spread out a few big scoops of tomato sauce, cover it all with a generous layer of grated parmesan and finish it off with a few basil leaves and a trickle of olive oil.

Bake Your Pizza

Place the pizza into the preheated Outdoor Oven let it bake for about 15 to 20min.

Now you have a delicious wood-fired Sicilian pizza. And I can assure you this won’t be the last time you will make one.

 

By Pieter Städler

Flowcart

  • Mixing
    5-10 min
  • Kneading & shaping
    5-10 min
  • Resting
    10 min
  • Proofing
    1-2 hrs
  • Shaping
    2 min
  • Proofing
    30 min
  • Proofing
    20 min
  • Baking
    20 min
  • Resting
    5 min
  • Making the dough
In this Recipe
More to make

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