Sicilianmoderate

Modern Sicilian (Square Slice)

Name: Modern Sicilian (Square Slice)
Prep time: 25 min
Cook time: 18 min
Total time: 1680 min
Yield: 1 pizzas
Cuisine: Sicilian
Ingredients: Bread flour 100%; Water 72%; Fine sea salt 2.2%; Instant dry yeast 0.4%; Sugar 1%; Olive oil 3%; Low-moisture mozzarella, shredded 250 g; Crushed tomato (lightly cooked, salted) 220 g; Pecorino Romano (grated) 12 g; Fresh basil 5 leaf; Olive oil (for the pan) 2 tbsp

The American Sicilian slice in modern form: cheese under, dolloped tomato on top, square-cut. Lighter and breadier than the L&B version.

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Part of the Sicilian family.

Equipment

12×16" half-sheet pan

Dough ingredients

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Ingredient	Baker's %	Grams
Bread flour	100.0%	448 g
Water	72.0%	323 g
Fine sea salt	2.2%	10 g
Instant dry yeast	0.4%	2 g
Sugar	1.0%	4 g
Olive oil	3.0%	13 g
Total (1 × 800 g)	178.6%	800 g

Toppings (per pizza)

250 g Low-moisture mozzarella, shredded
220 g Crushed tomato (lightly cooked, salted)
12 g Pecorino Romano (grated)
5 leaf Fresh basil
2 tbsp Olive oil (for the pan)

Steps

Mix10 min
Combine and knead 10 minutes.
Cold ferment24 h
Refrigerate the bulk dough 24 hours.
Pan press30 min
Oil the pan; press dough; rest 30 minutes; press again to corners.
Pan proof2 h
Cover and proof 2 hours.
Top
Mozzarella over the dough first. Crushed tomato in spoonfuls or stripes on top. Light pecorino.
Bake18 min
500 °F lower rack, 16–22 minutes.
Finish5 min
Rest 5 minutes; torn basil; cut into 8 squares.

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Bake

500°F · 18 min · Deck oven

Hydration

72%

Active

25 min

Total

28 h