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Sfincione palermitano ricetta originale

Il caldo sapore del sud · blog.giallozafferano.it · 2025 · Original

Sicilianas labeled by the source

DietNot vegetarian: acciughe sott'olio. Reviewed: acciughe sott'olio; caciocavallo.

Against 5,130 pizza recipes

Sicilian style, 75% hydration: wetter than 72% of the 1,480 doughs that parse, baked at 356°F, hotter than 7% of recipes that state an oven.

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Sicilian (Sicily): thick spongy crumb, often with anchovy/breadcrumb/caciocavallo; sometimes cheeseless

Tradition: 65 to 75% hydration (this recipe: 75%) · 450 to 550°F bake (this recipe: 356°F)

Baker's percentages

Every ingredient as a percentage of the flour weight (flour = 100%), the way bakers compare doughs across batch sizes.

Flour

600g

Water

450g

Hydration

75.0%

Salt

2.0%

Yeast

0.58%

Oil

6.7%

Sauce

400g

Cheese

n/a

Dough weight

1135g

Process

Bake temp

356°F / 180°C

Bake time

n/a

Oven

home standard

Surface

stone

Ingredients (13)

  • floursemola rimacinata di grano duro300g
  • flourfarina 0300g
  • saltsale12g
  • wateracqua450g
  • oilolio extravergine d'oliva40g
  • sugarzucchero25g
  • yeastlievito di birra secco3.5g
  • waterq.b. acquan/a
  • saltq.b. salen/a
  • sugar1 cucchiaino zucchero1 tsp · 4.2g
  • salt4 acciughe sott'olion/a
  • sauce tomatopolpa di pomodoro400g
  • oilq.b. olio extravergine d'olivan/a

Toppings (4)

Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.

  • over cheesecipolla400g
  • over cheeseq.b. origano
  • over cheesepangrattato30g
  • over cheesecaciocavallo200g

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