Sicilian

Sicilian pizza is a focaccia-style pan pizza usually made with a high-hydration, slow-fermented dough, which gives it a soft, airy texture and a lightness that makes it less filling than other pizza styles.

Best Flours for your Sicilian Style Pizza:
Primo Mulino® Neapolitan-Style Pizza Flour

Ardent Mills Neapolitan-style pizza flour offers the notable qualities of Italian 00 flours milled with domestically grown wheat – artisan doesn’t have to be expensive. Primo Mulino is milled for performance in high-heat ovens, and creates soft, supple doughs.

Protein: 11.50% Ash: 0.50 Moisture: 14.7% max
Pack sizes:
50 lb. bag

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Minnesota Girl® Bakers Flour

Consistent performance in a wide range of pizza applications defines this mid-protein (11.8%) flour, backed by good extensibility and handling characteristic. The lower protein gives the crust flavor and a soft, hearth bread-like bite.

Protein: 11.5-12.1% Ash: 0.5 Moisture: 14.3% max
Pack sizes:
50 lb. bag

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