Sicilian Pizza Dough Recipe: Authentic, Easy, Crusty Perfect

Q: What flour is best for Sicilian pizza?

Bread flour is the top choice for most Sicilian pizza dough recipe variations. Its high protein content creates a strong gluten network, which helps the dough rise beautifully and hold its shape. All-purpose flour can work in a pinch, but it produces a softer crust and may not brown as well. If you want a professional texture, go with bread flour every time.

Question 1

Is Sicilian pizza dough the same as regular pizza dough?

Accepted Answer

Not exactly. While both start with flour, water, yeast, and salt, the Sicilian pizza dough recipe uses a higher hydration level, more oil, and typically goes through a longer rise. That creates a crust that’s airy and thick, with a golden crispy base. Standard pizza dough is usually shaped thin and baked quickly, while Sicilian dough gets its texture from a deeper, slower rise and baking in a pan.

Question 2

What makes Sicilian pizza different?

Accepted Answer

Sicilian pizza is rectangular, thick-crusted, and pan-baked. The dough is more like focaccia—pillowy inside, crispy underneath. It's usually topped with tomato sauce, mozzarella, and sometimes anchovies or breadcrumbs. The difference really comes down to the dough preparation. A well-executed Sicilian pizza dough recipe includes slow fermentation and olive oil, giving it a rich, slightly tangy flavor and a deep golden crust.

Question 3

What flour is best for Sicilian pizza?

Accepted Answer

Bread flour is the top choice for most Sicilian pizza dough recipe variations. Its high protein content creates a strong gluten network, which helps the dough rise beautifully and hold its shape. All-purpose flour can work in a pinch, but it produces a softer crust and may not brown as well. If you want a professional texture, go with bread flour every time.

Question 4

What is the 55 rule for pizza?

Accepted Answer

The 55 rule refers to a hydration level—meaning 55% water to flour ratio. While this may work for thin crust pizzas, it’s too dry for Sicilian-style dough. A proper Sicilian pizza dough recipe uses a hydration level closer to 70–80%, resulting in that airy, bubbly texture. The higher water content makes the dough stickier, but also more flavorful and easier to stretch after a long ferment.

Question 5

What is the 3 8 rule for pizza?

Accepted Answer

This rule isn’t commonly applied to Sicilian pizza, but it’s often used by pizzaiolos to guide topping distribution or slice sizing. For example, a 3/8 inch slice might refer to cutting thickness. That said, the Sicilian pizza dough recipe we use doesn’t require this rule. Focus more on how the dough handles and bakes, rather than overly strict formulas.

Question 6

What is the 2 large pizza rule?

Accepted Answer

This rule usually refers to pizza pricing—two large pizzas offer more surface area than one extra-large for the same or lower price. It’s a great tip for ordering out but doesn’t directly impact a Sicilian pizza dough recipe. If you're cooking at home, one full Sicilian sheet pan can feed 6–8 people, easily replacing the need for two separate pies.
And if you're planning ahead, this dough stores well in the fridge and even freezes beautifully. Want to learn more about freezing dough? Check out our pizza dough storage tips to keep your prep stress-free.

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