Sicilian Pizza with Artichoke Hearts
Mary Ann Esposito · ciaoitalia.com · 2011 · Original
Sicilianas labeled by the source
DietVegetarian. Not vegan: shredded ricotta salata cheese, grated pecorino cheese.
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
25 min
Oven
home standard
Surface
stone
Ingredients (7)
- yeast1 recipe Quick Yeast Dough for Pizzan/a
- oilextra virgin olive oil2 tbsp · 27.2g
- sugarsugar1 tbsp · 12.5g
- sauce tomatoskinned and peeled plum tomatoes1 cup · 245g
- cheese othershredded ricotta salata cheese1/2 cup · 56.5g
- cheese othergrated pecorino cheese1/2 cup · 56.5g
- saltSalt to tasten/a
Toppings (7)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheese
- over cheeseTOPPING
- over cheese1 medium onion coarsely chopped
- over cheeseGrinding nutmeg
- over cheese1 package frozen artichoke hearts
- over cheeseGrinding black pepper to taste
- over cheeseIngredients
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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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