PizzaLogic: Artisan Dough Calculator
Sicilian Pizza Dough Recipe
Sicilian pizza dough calculator for thick focaccia-style pizza. Fluffy interior, olive oil enriched at 75% hydration for traditional sfincione.
Use this calculator to generate precise ingredient measurements and fermentation timing for your Sicilian pizza dough. Simply adjust the parameters below to customize the recipe for your needs.
Use Advanced for sourdough, biga, poolish & more
Choose Your Style
Easy Same Day
Quick 6hr, family-friendly
Neapolitan
Soft, charred, classic
Canotto
Puffy rim, high hydration
New York
Foldable, crispy, with oil
Detroit
Thick, airy, pan-baked
Sicilian
Thick, fluffy, focaccia-style
Bar/Tavern
Thin, crisp, buttery edge
Chicago Deep Dish
Thick, buttery, deep-pan
How Many Pizzas?
Common sizes: 8×10" (Lloyd), 10×14" (Detroit), 13×18" (half sheet)
When Do You Want to Bake?
Time and temperature are ingredients just as much as flour and water - they fundamentally transform flavor complexity, texture, and digestibility. Longer, colder fermentation yields deeper flavor and superior structure. Learn more in the complete guide to cold fermentation.
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Quick Presets
Dough Parameters
Dough Composition
Fermentation Schedule
Time and temperature are ingredients just as much as flour and water - they fundamentally transform flavor complexity, texture, and digestibility. Longer, colder fermentation yields deeper flavor and superior structure. Learn more in the complete guide to cold fermentation.
°F
°C
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Ingredient Amounts & Preparation Instructions
About These Calculations
How PizzaLogic Calculates Your Recipe
1
Baker's Percentages
All ingredients are calculated as a percentage of total flour weight. For example, 65% hydration means 65g of water per 100g of flour.
All ingredients are calculated as a percentage of total flour weight. For example, 65% hydration means 65g of water per 100g of flour.
2
Yeast Calculation
A calibrated formula based on fermentation time and temperature. Longer, colder ferments use less yeast (baseline: 0.094% IDY for 8-hour room temp rise).
A calibrated formula based on fermentation time and temperature. Longer, colder ferments use less yeast (baseline: 0.094% IDY for 8-hour room temp rise).
3
Temperature Factor
Yeast activity roughly doubles every 15°F (8°C). Cold fermentation (40°F) slows activity to ~5% speed, allowing longer flavor development.
Yeast activity roughly doubles every 15°F (8°C). Cold fermentation (40°F) slows activity to ~5% speed, allowing longer flavor development.
4
Sourdough Adjustments
Starter flour and water are subtracted from main dough totals. Starter amounts are calculated to match commercial yeast timing.
Starter flour and water are subtracted from main dough totals. Starter amounts are calculated to match commercial yeast timing.
5
Climate & Altitude
Dry climates add +2% water; humid climates use -2%. Above 3,000 ft, yeast is reduced 20% to prevent over-proofing.
Dry climates add +2% water; humid climates use -2%. Above 3,000 ft, yeast is reduced 20% to prevent over-proofing.
6
Salt Inhibition
Salt above 3.5% slows fermentation by ~10% due to osmotic stress on yeast cells.
Salt above 3.5% slows fermentation by ~10% due to osmotic stress on yeast cells.
Flour
541 grams
Water
406 grams
Salt
13.5 grams
Yeast
1.03 grams
~1/4 teaspoon
Oil
16.2 grams
Sugar
2.7 grams
Preparation
High Hydration Dough Tips: At 75% hydration, this dough will be wet and sticky. This is normal! Resist adding extra flour—use wet hands and work quickly.▶️ Wet dough handling guide
1
Mix & Autolyse: Combine 541g flour and 406g water at 86F. Mix until no dry flour remains, then cover and rest for 20-30 minutes.
What is Autolyse?: Autolyse is a resting period where flour fully hydrates and gluten begins to develop naturally before salt or yeast are added. This improves dough extensibility and makes it easier to work with.
2
Add Yeast, Salt, Sugar & Oil: Sprinkle 1.03g (~1/4 teaspoon) yeast, 14g salt, and 3g sugar over the dough, then add 16g oil. Mix by hand (3-4 minutes) until dough is smooth and shiny.
Fermentation
3
Bulk Rise: Cover and let rise at room temperature for 2 hours. Perform 2-4 stretch-and-folds during the first 1-2 hours (every 30 min). Dough should increase ~50%% in size.Stretch & fold: With wet hands, grab one side, stretch up, fold over. Rotate 90° and repeat 4 times. ▶️ Watch video tutorial
4
Divide Dough: Divide the dough into 2 equal pieces. Gently shape each piece into a smooth ball by folding the edges underneath and rolling with cupped hands.Use a kitchen scale for accuracy. Avoid adding extra flour—keep hands slightly damp if dough is sticky. ▶️ Watch video tutorial
5
Cold Ferment: Place dough balls in lightly oiled containers or on a lightly oiled tray. Cover tightly and refrigerate for 1 day.Cold fermentation develops flavor and makes the dough easier to work with. Each ball should have room to expand slightly.
6
Warm Up Before Baking: Remove dough from refrigerator 1-2 hours before baking to take the chill off. Let rest at room temperature, covered.Cold dough is harder to stretch. Bringing it to room temperature makes shaping easier and improves oven spring.
Baking
7
Preheat: Preheat oven to 500-525F (260-275C). No need to preheat the pan.
8
Shape: Press into a well-oiled sheet pan, dimpling with fingertips like focaccia. Drizzle with olive oil and proof 1-2 hours.
9
Parbake: Bake the plain dough for 8-10 minutes until it's set and just starting to turn golden. Remove from oven.Parbaking creates a moisture barrier so the crust stays crispy under the sauce.
10
Add Toppings: Add sauce, cheese, and toppings to the parbaked crust.
11
Finish Baking: Return to oven and bake for another 8-10 minutes until cheese is bubbly and edges are golden brown.
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