Palermo Style Pizza/<i>Sfincione</i>
Mary Ann Esposito · ciaoitalia.com · 2011 · Original
Sicilianas labeled by the source
DietNot vegetarian: anchovy fillets. Reviewed: anchovy fillets; caciocavallo.
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
Baker's percentages
Every ingredient as a percentage of the flour weight (flour = 100%), the way bakers compare doughs across batch sizes.
Dough not parsable from the source, so baker's percentages are not available.
Process
Bake temp
n/a
Bake time
30 min
Oven
home standard
Surface
stone
Ingredients (6)
- yeast1 recipe Quick Yeast Dough for Pizzan/a
- waterwater1 cup · 237g
- oilolive oil1/2 cup · 109g
- sauce tomatotomato sauce1 1/2 cup · 368g
- saltSea salt and black pepper to tasten/a
- cheese mozzarellacaciocavallo1/4 lb · 113g
Toppings (5)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheese1 large onion
- over cheese8 anchovy fillets
- over cheesetoasted bread crumbs1 cup · 200g
- over cheesedried oregano2 tbsp · 3g
- over cheeseIngredients
Keep exploring
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Same style and topping profile. This dough's numbers did not parse, so they cannot be matched.
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