Reference
- Hydration
- 70%
- Oil
- 4%
- Load
- 10.2 h-eq
- Instant dry yeast
- 0.153%
2 h at 21 °C, then 48 h in the fridge (4 °C), then 2 h proofing at 21 °C
Instant dry yeast 0.52 g for a 604 g dough ball
Farine
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gLab sheet
Sicilian and grandma pies are rectangular pizzas with a soft crumb and an oiled, golden underside, thicker than a New York. The dough sits within 63–78% hydration, with 2–7% oil.
Every dimension is a window, not a single number: two doughs at 60% and 62% hydration are both Neapolitan. The marker shows the typical value.
The name is misleading: the "grandma" is a New York (Long Island) variant baked in a pan and often thinner than the classic Sicilian. Fornello groups them under confidence C, meaning a vernacular style with no published standard. The windows reflect practice, not a regulation.
Hydration is 63–78% and the oil dose is high (2–7%), because the base cooks in oil. Salt stays at 1.8–2.6%. A ball weighs 450–900 g, for a pan of about 30–45 cm.
Experiment
The calculator below is already set to this style, with a starting schedule. Change hydration, salt, oil or the fermentation schedule: the yeast is recalculated, and the indicator tells you whether you are still inside the style’s window.
Farine
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gEau
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gLevure
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gThis is the same calculator as on the Calculator page. Your settings stay in your browser; nothing is sent. Open the full calculator
The bake is slow and gentle: 235–285 °C (455–545 °F) for 14–22 min. That is what gives the crumb time to rise and the base time to brown in the oil without burning.
Variants to try
Each variant moves one parameter inside the style’s window. The engine recalculates the yeast so the fermentation load follows the schedule. The button loads the variant into the calculator above.
2 h at 21 °C, then 48 h in the fridge (4 °C), then 2 h proofing at 21 °C
Instant dry yeast 0.52 g for a 604 g dough ball
A denser crumb, closer to a grandma.
2 h at 21 °C, then 48 h in the fridge (4 °C), then 2 h proofing at 21 °C
Instant dry yeast 0.54 g for a 604 g dough ball
An airier crumb, closer to a classic Sicilian.
2 h at 21 °C, then 48 h in the fridge (4 °C), then 2 h proofing at 21 °C
Instant dry yeast 0.5 g for a 604 g dough ball
Oil at the top of the window for a fried, golden base.
2 h at 21 °C, then 48 h in the fridge (4 °C), then 2 h proofing at 21 °C
Instant dry yeast 0.53 g for a 604 g dough ball
In North American usage the Sicilian is thicker and airier; the grandma is thinner and denser. Both bake in a pan.
So the underside fries and browns. It is the signature of the style, not an excess.
Yes. A cold maturation improves flavour; the calculator adjusts the yeast.
Same family, or close in hydration and bake.