Sicilian pizza dough calculator
NY-Sicilian square pan dough — 64% hydration, olive oil, slow cold ferment, calculated per pan.
1 × 850 g · 64% hydration
Type how much flour you have — the portion weight recalculates.
The American Sicilian: a thick, square pan pizza in the New York deli tradition — sturdier and breadier than Detroit, softer than focaccia. This formula follows the NY-deli end of the style: 64% hydration, olive oil in the dough and a slow cold ferment.
How it works
The formula
Water 64%, salt 2%, olive oil 3.5% and 1% sugar, with a modest 0.4% instant yeast built for 12–72 hours in the fridge. Strong bread or high-gluten flour carries the thick crumb.
Into the pan
About 850 g fills the classic 35 cm square pan, stretched out in a generous slick of olive oil and proofed until puffy. If the dough fights back, let it rest 15 minutes and stretch again — it will give up before you do.
Par-bake, then top
Sicilian is commonly par-baked: around 12 minutes at 220 °C before saucing, which sets the thick crumb and keeps the middle from going gummy under toppings. Finish hot until the cheese browns.
FAQ
Why do published Sicilian recipes vary so much?
“US Sicilian” genuinely spans 57% to nearly 90% hydration — from firm deli squares to focaccia-method home versions (King Arthur runs 73.5% for a softer, airier crumb). This calculator anchors on the traditional NY-deli end; raise the water if you want it fluffier.
Sicilian vs grandma — what’s the difference?
Same square pan, different thickness and patience: Sicilian is thick, fully proofed in the pan and usually par-baked; grandma is thin, quickly proofed and baked in one go.
Can I skip the cold ferment?
Yes — same-day versions exist at roughly triple the yeast. But the slow fridge ferment is where the flavor of the deli original comes from.