Sfincione (Sicilian pizza)
Andy Hearnden · andy-cooks.com · Original
Sicilianas labeled by the source
DietNot vegetarian: anchovies. Reviewed: anchovies; provolone; pecorino.
Against 5,130 pizza recipes
Sicilian style, one of 48 in the lab. Its dough did not parse to grams, so it sits out the dough comparisons.
Sicilian (Sicily): thick spongy crumb, often with anchovy/breadcrumb/caciocavallo; sometimes cheeseless
Tradition: 65 to 75% hydration · 450 to 550°F bake (this recipe: 475°F)
Baker's percentages
Every ingredient as a percentage of the flour weight (flour = 100%), the way bakers compare doughs across batch sizes.
Flour
1000g
Water
n/a
Hydration
n/a
Salt
1.2%
Yeast
1.40%
Oil
0%
Sauce
400g
Cheese
240g
Dough weight
1026g
Flour or hydration falls outside the parsable range, so this dough sits out the charts.
Process
Bake temp
475°F / 246°C
Bake time
6 to 7 min
Oven
home standard
Surface
stone
Ingredients (8)
- flourbread flour500g
- flourdurum wheat semolina500g
- yeastdry instant yeast14g
- oilextra-virgin olive oiln/a
- saltsalt12g
- sauce tomato2 cans peeled tomatoes400g
- cheese otherprovolone cheese200g
- cheese otherfinely grated pecorino cheese40g
Toppings (4)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheese2 yellow onions
- over cheese10 anchovies
- over cheesebreadcrumbs40g
- over cheesedried oregano1 tsp · 0.5g
Keep exploring
Recipes most like this one
Same style and topping profile. This dough's numbers did not parse, so they cannot be matched.
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- 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 doesHow hydration, salt and oil move the crust across the dataset.
- Where it sits among the restEvery dough plotted by its numbers, with the Sicilian group marked.
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