Impasto!

Mamma mia, let’s make dough

Sicilian pizza dough calculator

Sfincione style: a thick, spongy square with a soft, olive-oil-rich crumb. The Sicilian preset runs 70% hydration with 3% olive oil and sizes the dough to whatever pan you own.

Pick your pan dimensions, set the rise, and the calculator weighs the dough and writes the schedule — proof in the pan, dimple, top, and bake.

Classics made with this dough: Sfincione

Compared with: Detroit · Grandma · Focaccia

Which pizza?

Thick, spongy square — sfincione style, generous with the oil.

How much pizza?

4 glorious pans
33 cm
33 cm

The rise

The yeast
8 h
21 °C

Here’s the dough!

8 h total
817 g per pan
3267 g of pure happiness
Flour1852 g
Water1296 g
Salt41 g
Olive oil56 g
Sugar19 g
Yeast4.2 g

Just a pinch — time does the work, not the yeast. Forno at 230 °C — hotter is better!. Curious? Read the yeast guide.

The game plan

How it’s done

  1. Dissolve the yeast in the water.
  2. Add the flour and sugar, mix until no dry spots remain. Rest 20 minutes (autolyse).
  3. Add the salt, then the oil in two additions, and knead until smooth and elastic, 8–10 minutes.
  4. Bulk ferment, then divide and stretch into oiled pans (33×33 cm). Let it relax and fill the corners in stages.
  5. Dimple with oiled fingers, top, and bake until deeply golden.

My recipes

Nothing here yet — save your first masterpiece.

The clock is a suggestion. The dough is the boss. In bocca al lupo!