Sicilian Christmas Pizza (Sfincione)
allrecipes.com · 2018 · Original
Sicilianinferred from the title
DietNot vegetarian: oil-packed anchovy fillets.
Against 5,130 pizza recipes
Sicilian style, 91% hydration: wetter than 94% of the 1,480 doughs that parse, baked at 400°F, hotter than 24% of recipes that state an oven.
Sicilian (Sicily): thick spongy crumb, often with anchovy/breadcrumb/caciocavallo; sometimes cheeseless
Tradition: 65 to 75% hydration (this recipe: 91%) · 450 to 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
583g
Water
533g
Hydration
91.4%
Salt
1.5%
Yeast
n/a
Oil
0%
Sauce
315g
Cheese
283g
Dough weight
1544g
Process
Bake temp
400°F / 204°C
Bake time
35 min
Oven
home standard
Surface
stone
Ingredients (14)
- waterwarm water )2 cup · 474g
- yeast1 package active dry yeast142g
- saltkosher salt1 1/2 tsp · 9g
- sugarwhite sugar1 tsp · 4.2g
- flourall-purpose flour4 2/3 cup · 583g
- saltsalt to tasten/a
- sauce tomatotomato paste1 tbsp · 15.3g
- oil9 oil-packed anchovy fillets9 tbsp · 122g
- sauce tomatomarinara sauce1 1/2 cup · 300g
- waterwater1/4 cup · 59.3g
- cheese othergrated Pecorino Romano cheese1 cup · 113g
- oilolive oil6 tbsp · 81.6g
- cheese mozzarellashredded mozzarella cheese3 oz · 85g
- cheese othershredded aged provolone cheese3 oz · 85g
Toppings (5)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheese2 large yellow onions
- over cheesered pepper flakes1 tsp · 4.2g
- over cheesefreshly ground black pepper1 tsp · 4.2g
- over cheesedried oregano1 tsp · 0.5g
- over cheesefine plain dry bread crumbs3/4 cup · 150g
Keep exploring
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Do something with it
- Scale this doughStart from 91% hydration and 1.5% salt, then set your own flour weight and ball count.
- Find the dough you wantAnswer a few questions about oven, time and crust and the tree points at the recipes that fit.
- See what hydration doesWhere 91% sits, and what changes as it goes up or down.
- Where it sits among the restEvery dough plotted by its numbers, with the Sicilian group marked.
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