🍕 Sicilian Pizza Dough Calculator
Calculate exact flour, water, yeast & salt for any pan size — using baker's percentages
| Pan Size (in) | Pan Size (cm) | Dough Weight (std) | Flour Needed | Servings | Sq Inches |
|---|---|---|---|---|---|
| 6x6 | 15x15 | 220g / 7.8oz | 130g / 4.6oz | 2–3 | 36 |
| 8x10 | 20x25 | 480g / 17oz | 282g / 10oz | 4–6 | 80 |
| 9x13 | 23x33 | 700g / 24.7oz | 412g / 14.5oz | 6–8 | 117 |
| 10x14 | 25x36 | 840g / 29.6oz | 494g / 17.4oz | 8–10 | 140 |
| 11x15 | 28x38 | 990g / 34.9oz | 582g / 20.5oz | 10–12 | 165 |
| 12x18 | 30x46 | 1300g / 45.9oz | 765g / 27oz | 12–15 | 216 |
| 18x26 | 46x66 | 2810g / 99oz | 1653g / 58.3oz | 20–24 | 468 |
| Flour Weight | Instant Dry (0.4%) | Active Dry (0.5%) | Fresh Yeast (1.2%) |
|---|---|---|---|
| 250g / 8.8oz | 1g / 0.04oz | 1.25g / 0.04oz | 3g / 0.1oz |
| 400g / 14.1oz | 1.6g / 0.06oz | 2g / 0.07oz | 4.8g / 0.17oz |
| 500g / 17.6oz | 2g / 0.07oz | 2.5g / 0.09oz | 6g / 0.21oz |
| 700g / 24.7oz | 2.8g / 0.1oz | 3.5g / 0.12oz | 8.4g / 0.3oz |
| 1000g / 35.3oz | 4g / 0.14oz | 5g / 0.18oz | 12g / 0.42oz |
| Ingredient | Typical Range | Recommended | Effect |
|---|---|---|---|
| Flour | 100% | 100% | Base reference |
| Water | 65–80% | 70% | Higher = more open crumb |
| Salt | 1.8–2.5% | 2.0% | Flavor & gluten strength |
| Instant Yeast | 0.3–0.6% | 0.4% | Leavening power |
| Olive Oil | 2–6% | 4% | Crispy bottom, softness |
| Sugar (opt.) | 0–2% | 1% | Feeds yeast, browning |
The mass for sicilia pizza are soft, dense and surprisingly airy, one successfully reduces the focacia feeling to precise method. The secret for good result? Simply allow it to rise Here what creates the spell in the crust and give to you that distinctive puffy structure for the finish.
After you learn the procedure, there does not exist reason to stop.
How to Make Soft, Airy Sicilian Pizza Dough
The classical sicilia pizza originate from sfincione. It is made up of focacia-typical mass covered with onions, breadcrumbs and cheese caciocavallo. When the sicilia pizza arrived in United States, it was directly inspired by sfincione…
Brought by poor Italian immigrants, that hoped for the authentic taste.
Compared with the most many others pizza types, the sicilia pizza are clearly thicker. That weight requires more time in the oven and lower temperature to cook well. Nepolitan pizza can crisp up in brick oven in only minute or two, but sicilia types require much more time.
We talk about around 400°F during almost 30 minutes. The base should come out golden and crispy, while the interior stay soft and chewy, that is teh perfect balance.
Flour with higher protein content helps best for the rise in sicilia and Detroit styles than simple everyday flour. One well working recipe includes special strong flour with around 75% water. Later one adds around 2% olive oil, same proportion of soft butter in little bits, 2% salt and only a bit of active dry yeast (almost 0).5%.
The high moisture and dense assembly helps to create airy and fluffy dough with big bubbles. Some bakers go even more far, reaching until 88% moisture by means of no-mix focacia method.
The sicilia pizza cook in deep, well greased rectangular or square pan. Greased round glass or wine-bottle can flatten the dough above the pan easily. If the dough resists and seem too stretchy, simply leave it rest ten minutes and try again.
Mark it with fingers give to it nice structure also.
When you press the dough too the edges, cover it with plastic sheet or clean towel and allow it to prove. For avola-style pizza, thirty minutes suffice. Traditional sicilia uses more time, between one and two hours.
The more long it proves, the more it rises up and the more fluffy your final crust.
What marks the sicilian pizza is its rectangular form and all that oil that gathers under the dough. The cheese extends until the edges, so it crusts also in that oil. However the sauce should not be too liquid.
Cook it before in check until it almost like paste, help to escape that your pizza become too wet. Detroit style is quite a lot alike to the sicilia, although the Detroit dough can be a bit more moist. Both like focacia, but here the difference, the interior of Detroit are softer and much moreslim than the sicilia bread-like pizza structures.
