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Sicilian Pan Pizza
This is the bread-forward pan pie: thicker than New York, lighter than it looks, and built around a long pan proof. If Detroit is edge-caramel drama, Sicilian is crumb and structure. Use the KitchenRatio Calculator to scale any batch size.
StyleThicker pan pizza with bread-forward chew, open crumb, and crisp oiled base.
YieldExample batch fits a 9x13-inch pan for a classic medium-thick profile.
Best ForLong pan proofs, rectangular pans, and softer, thicker tray slices.
Testing Status
This formula is still being tested and refined.
Baker's % (Testing Range)
- Flour - 100%
- Water - 65-72%
- Salt - 2-2.5%
- Olive oil (in dough) - 2-4%
- Sugar - 0-2%
- Yeast (IDY) - 0.4-0.8%
- Pan oil - moderate to heavy
Ingredients (Example Batch)
- Flour - 500g (100%)
- Water - 340g (68%)
- Salt - 11g (2.2%)
- Olive oil (in dough) - 15g (3%)
- Sugar - 5g (1%)
- Instant dry yeast - 3g (0.6%)
Need a scale? KitchenAid Digital Scale.
INFO
This batch generally fits a 9x13-inch pan for a medium-thick Sicilian profile.
Procedure
1. Mixing
- Combine flour, yeast, sugar, and water until shaggy.
- Rest 10 minutes.
- Add salt and oil, then mix until smooth and cohesive.
- Knead 3-5 minutes or until medium development.
2. Bulk Fermentation
- Ferment at room temperature for 2-3 hours, with one fold halfway through.
- For deeper flavor, move to the refrigerator overnight after the first hour.
3. Pan and Stretch
- Oil the pan generously.
- Transfer dough and gently stretch to cover most of the pan.
- If it resists, wait 10-15 minutes and continue.
4. Long Pan Proof
- Proof until dough is light, puffy, and visibly aerated.
- Typical range is 2-4 hours at room temperature.
5. Dimple and Top
- Dimple with oiled fingertips to redistribute gas without crushing it.
- Top evenly but avoid drowning the center.
6. Bake
- Bake at 450-500F until crust is golden and bottom is crisp, usually 14-22 minutes depending on pan and thickness.
- Rotate once if your oven has hot spots.
7. Rest
- Rest 5 minutes in pan, then move to a rack to preserve bottom texture.
Thickness and Bake Guide (Starting Point)
| Pan size | Dough profile | Typical bake at 475F |
|---|---|---|
| 9x13 | Classic medium-thick Sicilian | 16-22 minutes |
| 10x14 | Lighter and a bit crisper | 14-20 minutes |
| Half sheet | Thinner tray style | 12-18 minutes |
What to Adjust First
- Too dense: extend final pan proof.
- Too flat: reduce dough handling during stretch and topping.
- Bottom soft: increase pan oil slightly and finish lower in oven.
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