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
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
