Sourdough Sicilian Pizza

Crafting your very own Sicilian sourdough pizza at home is not only a rewarding culinary adventure, but surprisingly simple too! With just a few basic ingredients and a bit of patience, you can recreate the spongy texture and crispy crust that define this beloved dish. The magic lies in the slow fermentation of the sourdough starter, which develops complex flavors and creates that signature airy structure.

By following my straightforward recipe, you’ll be able to enjoy the authentic taste of Sicilian pizza right in your own kitchen, ensuring each bite is a delicious homage to tradition.

Make sure to read the “tips for success” section before baking!

What is sourdough Sicilian pizza?

Sourdough Sicilian pizza is a delightful variation of the classic Sicilian pizza, renowned for its distinctive flavor profile and unique texture. What sets this pizza apart is its use of sourdough starter in the dough, which undergoes a slow fermentation process, imparting a tangy taste and airy, chewy crumb.

Traditionally baked in a square or rectangular pan, the dough is stretched to fit, creating a thick yet light crust. Toppings typically include a rich tomato sauce, mozzarella cheese, and a variety of savory ingredients such as pepperoni, olives, or anchovies.

The result is a rustic and flavorful pizza experience that captures the essence of Sicilian cuisine. Whether enjoyed fresh from the oven or reheated the next day, sourdough Sicilian pizza is a beloved dish cherished for its simplicity and robust flavors.

Tips for Success

• Baking vessel: Scilian pizza is traditionally baked in a rectangular pan. What I have learned from testing the recipe, is it bakes up better in a darker pan. Howver, if you use a non-stick light-colored one like I do, simply cut a piece of parchment paper to fit the bottom part of the pan. This will ensure a crispy bottom crust.

• Toppings: I recommend using freshly grated whole-milk mozzarella to achieve that classic crispy cheese topping. Homemade or store-bought sauce is fine. Feel free to get creative with your desired toppings!

• Baking times: I provide baking times that I have tested in my oven. This can vary across ovens and also if you are using a different baking pan. I will provide notes on when to check your pizza crust and what it should look like.

• Sourdough starter: Ensure your starter has been fed within the past 12 hours before mixing the pizza dough.

Can I freeze sourdough Sicilian pizza crust?

Yes! Simply par-bake the pizza crust and let it cool completely. Wrap it tightly in plastic wrap and freeze it for up to 3 months.

To bake, simply pull from the freezer and top with desired toppings and bake as instructed. It may need a few extra minutes due to being frozen.

How to bake sourdough Sicilian pizza: step by step

Baker’s schedule: mix the dough in the evening and allow to ferment overnight (10-12 hours) and bake the following day. The dough can be refrigerated for up to 48 hours before baking.

Ingredients:

• 75 grams of active sourdough starter
• 360 grams of bread flour
• 255 grams water
• 15 grams honey
• 7 grams salt

For the toppings: pizza sauce, freshly grated whole-milk mozzarella (1-2 cups), basil, olive oil, meat of your choice, etc.

Equipment:

• 1 9×13 cake pan
• mixing bowl
• food scale

Mix the dough

• In a mixing bowl dissolve the sourdough starter and honey in the water. Mix using a fork.

• Next, add the bread flour and salt and mix until the flour has absorbed the water. The dough mixture will be wet and shaggy.

• Cover the bowl with plastic wrap or a damp towel and allow it to rest for 30-45 minutes.

Strengthen the dough

• After the dough has rested, work the dough into a ball by slapping it against the bowl for 3-5 minutes. It should become smoother.

• Place the dough in an oiled bowl and cover it for 30 minutes.

• Return to the dough and perform 1 stretch and fold. Cover the dough and allow it to rest overnight.

Shape the dough

Note: the following morning you can place the dough in the refrigerator for up to 48 hours and bake it when desired.

• If you are using a non-stick, light-colored cake pan line the bottom of the pan with parchment paper. Make sure there is no overhang, the parchment paper should just line the bottom. You do not need to do this if using a dark cake pan.

• Coat the bottom of the pan with a tablespoon of olive oil and pour about half a tablespoon on top of the dough. Start to work the dough into the shape of the pan. It is okay if you do not get it stretched out completely.

• Dimple the dough with your fingertips, cover the pan with plastic wrap or a damp towel, and allow it to rest for 30 minutes.

Dimple the dough

• After the dough has rested, dimple the dough for a second time with lightly oiled fingers, At this point, it should stretch out to the edges of the pan.

• Once complete, cover the dough again and allow it to rest for 30 more minutes.

Par-bake the Sicilian pizza dough

• Preheat the oven to 450 degrees F.

• Optional: sprinkle half a tablespoon of Italian seasoning over the dough.

• Bake the pizza dough for 15-17 minutes or until it starts to brown on the bottom. Use tongs to check underneath. It may need to go a few extra minutes.

• At this point, you can allow the crust to cool completely, wrap it tightly in plastic wrap and freeze it for up to 3 months. Or proceed to topping & baking.

• When baking the frozen pizza crust, use the same baking instructions as instructed. However, it may need a few extra minutes in the oven.

Add the pizza toppings

• Once the par-bake is complete, add your desired pizza toppings. Make sure to spread the cheese to the edge of the crust. Bake the pizza for another 13-15 minutes or until the cheese is nice and crispy.

• Allow the pizza to cool for 10 minutes upon removing it from the oven. Remove it from the pan, slice it into square pieces, and enjoy!

• Any leftover sourdough Sicilian pizza can be wrapped tightly and stored in the fridge for up to 3 days.