Sicilian Style Pizza Dough - Pizza Romano Recipe


This Sicilian style pizza dough is similar to a focaccia. The thicker dough can stand up to heavy toppings, and creates a sturdy pizza that reheats easily. These pizzas are traditionally cut into squares using scissors and sold by weight at Italian, quick-service pizza shops. The Sicilian style pizza is great for large groups and parties.


500 g
Bread Flour (100%)
300 g
Warm Water (60%)
5 g
Yeast, Instant (1%)
25 g
Olive Oil (5%)
8 g
Salt (1.6%)
15 g
Sugar (3%)


  1. Whisk yeast into warm water and allow to soften (about 3 minutes).
  2. Add olive oil to water, and then stir in flour. Mix just long enough to so that the flour is no longer dry.
  3. Cover with plastic wrap or a damp towel and allow to rest (autolyse) for 30 minutes.
  4. Add salt and sugar, and knead on #2 using the dough hook attachment of a stand mixer for 4 minutes. Turn off mixer, allow dough to rest for 3-4 minutes, and knead on #2 for another 4 minutes.
  5. Alternately, knead the dough by hand using the slap and fold method demonstrated in this sourdough boule video (skip to 2:50).
  6. Round dough, place in a covered container, and bulk ferment for 2-3 hours, or until the dough has doubled in size.
  7. Punch down dough and stretch into a 13 X 16" rectangle. Proof for 45 minutes before topping. You can also punch down the dough, round, and allow the dough to proof in a rounded shape. Then stretch, top, and bake. This latter approach is more appropriate for a production style environment.
  8. Preheat oven with a baking stone to 500ºF/260ºC for 30-45 minutes. Place pizza directly on stone, and immediately turn oven down to 425ºF/218ºC. Bake for 30-35 minutes, or until the bottom of the crust is a crisp golden brown (see accompanying video for more details).
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There are 8 Comments

Chris Klindt's picture

Hi Chef Jacob,

My wife and I love your Pizza Sicilian Style Pizza Dough recipe, our compliments to you!

In the recipe, you gave a pan size of 13 x 16" which is 208 sq inches for 838 grams of dough for the pan. I have a round pizza pan that has 154 sq inches.

I would like for you to look over my math since I want to scale the recipe down for the new size pan

154 / 208 = 0.7403

500 g Bread Flour (100%) = 500 * 0.7403 = 370.15 g = new 100%

300 g Warm Water (60%) = 370.15 * 0.6 = 222.09 g

5 g Yeast, Instant (1%) = 370.15 * 0.01 = 3.70 g

25 g Olive Oil (5%) = 370.15 * 0.05 = 18.50 g

8 g Salt (1.6%) = 370.15 * 0.016 = 5.92 g

Totals for the original recipe is 838 g versus 620.36 g for the new scale recipe

620.36 / 838 = 0.7402 which is the number that I started with.

Of course, I will not work out to hundreds place in the recipe, but does my math look right?

By the way, thanks for adding the percentages to your recipes!




jacob burton's picture

Yep everything looks right. I would just round up to the nearest gram.

AND, to save you the trouble in the future, you can enter .74 in the yield calculator and it will re-adjust the ingredients accordingly.

Glad you're enjoying this dough formulation. It really is one of my favorites. Let me know how it comes out.

Chris Klindt's picture

Hi Chef Jacob,

The scaled recipe works fine for scaling to square inches of area. I did a 16 inch round pizza last night in a pan scaled from your pan recipe. Now I am going to scale the recipe to a 12 inch round to fit my pizza peel and baking stone.

On a side note, the weighing of water weight in a bread pans also works great.
I scaled your brioche bread to a single bread pan yesterday also.

Thanks for all the help!


Yoavi's picture

good morning chef Jacob,

 Using your web site over the last three months I have learned a lot !!! , I don't take for granted the fact that you share the enormous professional knowledge you have with all of us. I would like to say 10x again and again.

Few questions regarding the Sicilian style pizza dough:

  • Since this dough is similar to a focaccia dough, shouldn't it hold a ratio of at least 65% water (as mentioned in your bread classification table) without taking the fat content into consideration?
  • Sugar doesn't appear in the list of ingredients. It looks as if you are adding some sugar in the video.


jacob burton's picture

Damn, you're totally right about the sugar. I've updated the recipe.  Correction; this dough formulation does not have any sugar.

Although this dough share's it's ancestry with focaccia, the hydration rate is much lower because it is loaded with toppings which both release moisture into the dough and trap the doughs moisture from escaping. I played with 65 and 70% versions of this dough and found the top and interior of the crust would still be soggy even though the cheese and the bottom of the crust were thoroughly browned.

Yoavi's picture

I have watched the Sicilian style pizza dough video again. No doubt about you adding a sugar and explaining why sugar should be added. I suggest editing either the video or the receipt, 10x, Yoav

jacob burton's picture

Damn, you're right. I was working off my old notes. I was going back and forth on the sugar for this dough, but ended up putting 3% to improve browning and overall seasoning. Sorry about that.

Arthur-lw's picture

Prolly not a good idea to use parchment paper in a hot oven.  It's only rated to 420°F. 

Let's face it.  To make pizza one needs a stone and peel, just like one needs a kitchen scale to make bread.  ;-)