Cold-Fermented Sicilian Grandma Pan Pizzas at 75% Hydration

Name: Cold-Fermented Sicilian Grandma Pan Pizzas at 75% Hydration
Prep time: 72 h
Cook time: 8 min
Yield: 2 × 560g dough balls
Ingredients: 619g Bread flour; 464g water; 15g salt; 3g sugar; 19g oil; None (0% of flour)

Baked March 8, 2026 By Kevin at PizzaLogic Logged retroactively

Sicilian Style Recipe Summary 2 × 560g dough balls

Dough

Hydration 75%

Salt 2.5%

Sugar 0.5%

Oil/Fat 3%

Flour Bread

Yeast Type ADY

Fermentation

Room Temp

70°F

Cold Ferment

68h

40°F

Total

72h

Bake

Bake setup Home oven, 10x14 Lloyd grandma pan

Oven temp 550°F

Cook time 8 min parbake + 8-9 min topped

Mixer Stand

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This week's pizza night: Sicilian style in 10x14 Lloyd grandma pans. 75% hydration, 3-day cold fermentation. The crust turned out incredible - crispy and crunchy on the bottom and edges, chewy and airy through the middle. Delicious.

Pizza 1 - salami, cup-and-char pepperoni, thin-sliced jalapeno, and cream cheese.

Pizza 2 - Italian sausage, diced cherry tomatoes, shredded spinach, and crumbled feta.

Both topped with tomato sauce, garlic salt, whole-milk mozzarella, and Parmigiano-Reggiano.

Baked at 550°F. Parbaked the dough naked for 8 minutes, pulled them out, topped, then back in for another 8-9 minutes until the cheese set and the edges had that frico caramelization.

Two large cold-fermented Sicilian pizza dough balls in plastic containers after a three-day cold ferment, visibly bubbly and risen — Two 560g dough balls after 3 days cold ferment - bubbly and ready.

Two rectangular Sicilian pizza doughs stretched and dimpled into Lloyd 10x14 grandma pans before topping and baking — Stretched and dimpled into the Lloyd 10x14 grandma pans, ready to parbake.

Two cold-fermented Sicilian grandma pan pizzas side by side on a cooling rack, sausage-spinach-cherry tomato-feta on the left and salami-pepperoni-jalapeno-cream cheese on the right — Both pizzas out of the oven. Sausage-spinach-feta on the left, salami-pepperoni-jalapeno-cream cheese on the right.