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Pizza Rustica (A Sicilian Sausage and Prosciutto Pie)
Unknown · allrecipes.com · 2019 · Original
Sicilian / sfincione (asserted)
Sicilian / sfincione (Sicily): thick spongy crumb, often with anchovy/breadcrumb/caciocavallo; sometimes cheeseless
Style norms: 65–75% hydration · 450–550°F bake (this recipe: 400°F)
Baker's percentages
Every ingredient as a percentage of the flour weight (flour = 100%) — the way bakers compare doughs across batch sizes.
Flour
—
Water
30g
Hydration
—
Salt
—
Yeast
—
Oil
—
Sauce
—
Cheese
1389g
Dough weight
30g
Process
Bake temp
400°F / 204°C
Bake time
15-15 min
Oven
home standard
Surface
stone
Cold ferment
8h
Ingredients (5)
- cheese otherricotta cheese2 lb · 907.2g
- cheese mozzarellashredded mozzarella cheese1 lb · 453.6g
- cheese othergrated Parmesan cheese0.25 cup · 28.3g
- egg dough1 egg—
- waterwater2 tbsp · 30g
Toppings (6)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheesebulk Italian sausage2 lb · 907.2g
- over cheese5 large eggs
- over cheesefinely chopped parsley1 tbsp · 1.5g
- over cheeseprosciutto0.25 lb · 113.4g
- over cheesefreshly cracked black pepper to taste
- over cheeseprepared pizza dough2 lb · 907.2g