10.  Basic Sicilian Pizza Crust

Ingredients

%

Full Batch

Half Batch

Test Batch

High-gluten Flour

100

   25 lb          

   12 lb     8 oz

          16 oz

Water

54

   13 lb     8 oz

     6 lb   12 oz

     8-5/8 oz

Active Dry Yeast

1

                4 oz

                2 oz

        2-1/2 t

Salt

2

                8 oz

                4 oz

        1-5/8 t

Oil

10

     2 lb     8 oz

     1 lb     4 oz

     1-5/8 oz

Yield

   41 lb   12 oz

   20 lb   14 oz

          26 oz

lb = pound   oz = ounce   t = teaspoon   T = Tablespoon

NOTES: This is a basic crust, richer than Neapolitan, and is often associated with thicker pizzas such as pan pizza. For a tenderer version substitute medium protein (H&R) flour in the 10 to 11.5 percent range—and decrease the water portion by 2 to 3 percent of flour weight.

For a Sample Production Procedure, go to the “Sample Production Procedure” section of the Pizza Dough-making chapter.


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