🍕 Sicilian Pizza Dough Calculator
Get precise ingredient amounts for any pan size — flour, water, yeast, salt & oil
| Pan Size (in) | Pan Size (cm) | Dough Weight (g) | Flour (g) | Water 70% (g) | Servings |
|---|---|---|---|---|---|
| 8"×10" | 20×25 cm | ~600g | ~350g | ~245g | 4–6 |
| 9"×13" | 23×33 cm | ~700g | ~412g | ~288g | 6–8 |
| 10"×14" | 25×36 cm | ~860g | ~506g | ~354g | 8–10 |
| 11"×17" | 28×43 cm | ~1,100g | ~647g | ~453g | 10–12 |
| 12"×18" | 30×46 cm | ~1,250g | ~735g | ~515g | 12–15 |
| 13"×18" | 33×46 cm | ~1,380g | ~812g | ~568g | 13–16 |
| Half Sheet | 33×46 cm | ~1,500g | ~882g | ~617g | 16–20 |
| Full Sheet | 46×66 cm | ~2,900g | ~1,706g | ~1,194g | 28–35 |
| Instant Yeast | Active Dry Yeast | Fresh Yeast | Notes |
|---|---|---|---|
| 1g | 1.25g | 3g | Standard conversion |
| 2g | 2.5g | 6g | Small batch |
| 3g | 3.75g | 9g | Medium batch |
| 4g | 5g | 12g | Large batch |
| 5g | 6.25g | 15g | Party pan |
| 8g (1 packet) | 10g | 24g | Full sheet |
| Weight (g) | Weight (oz) | Cups (spooned) | Cups (sifted) |
|---|---|---|---|
| 120g | 4.2 oz | 1 cup | 1.2 cups |
| 240g | 8.5 oz | 2 cups | 2.4 cups |
| 300g | 10.6 oz | 2.5 cups | 3 cups |
| 400g | 14.1 oz | 3.3 cups | 4 cups |
| 500g | 17.6 oz | 4.2 cups | 5 cups |
| 700g | 24.7 oz | 5.8 cups | 7 cups |
| 1000g | 35.3 oz | 8.3 cups | 10 cups |
Do test for pizza home are surprisingly easy. For start you require only six basic ingredients, and truly any stuff alone are required. Full flour works very well, but if you want something more exact, choose bread flour.
Everything meets in one alone tin and although a standing blender can be handy, it absolutely not is required. The real mixing last only some seconds, after that enough to leave it rest around one hour. Like this it becomes ideal task for whoever starts to cook.
How to Make Sicilian Pizza Dough
Water, yeast, flour, olive oil, a bit of sugar and salt, truly that is everything what is needed. About tools? Two tins and wooden spoon will enough for the whole process.
The best advantage is that the Sicilian pizza dough requires only one rising, what saves the time and effort.
First: check the yeast. Mix warm water with sugar and yeast, later give it some minutes to become frothy and bubbly. Probably you will have to wait around five minutes, until it becomes fully active and bubbly.
The water must be warm; not too warm, only warm. This stage matters more than one thinks, to reach good results.
If you use a standing blender, run it during four to five minutes, later pause five minutes, and then mix again two to three minutes. The Sicilian pizza dough should feel just slightly firm, truly. It should pull from the bottom and sides of the tin, but stay soft and flexible.
When you ended mixing, oil the dough, cover with plastic wrap and leave it rest in room temperature while around two hours. Later it will be fine rising and much more easily will form.
Here where everything becomes fun: cold rising in the fridge truly improve the hole thing. The best way? Prepare the dough at least two days before and keep it cooled.
Forty-eight-hour cold rising give richer taste and texture. If you use less yeast, the dough can rise several hours simply on the table. Good Sicilian pizza dough benefits from three risings.
The two first usually last between one and two hours after the mixing.
The weight of the dough does big difference. For ten-inch pizza enough around seven ounces. If you go to twelve-inch, that are around ten ounces.
Fourteen-inch pizzas require about fourteen ounces. The bigger the pizza, the more dough you require to cover the surface. For different crust styles, between 125 and 175 grams each piece usually hit the target.
The hydration seriously affect the final crust. Mix bread flour with semolina or rye flour give different textures. The pizza stone truly help for good bottom-cook and crisp results.
If you prepare Roman-style pizza, add two spoons of olive oil to therecipe help a lot. Cook on baking paper on the stone works well also.
