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
In this Recipe
Ingredients
Tools