Palermitan Sfincione
Giallo Zafferano · giallozafferano.com · 2024 · Original
Sicilianas labeled by the source
DietNot vegetarian: anchovies in oil 1.4 oz. Reviewed: anchovies; caciocavallo; 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: 390°F)
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
390°F / 199°C
Bake time
50 min
Oven
home standard
Surface
stone
Bulk
0h
Ingredients (12)
- waterWater warm 1.4 cupsn/a
- flourType 00 flour 4 cupsn/a
- yeastBrewer's yeast 0.1 oz2.8g
- sugarMalt 0.2 oz5.7g
- oilExtra virgin olive oil 3 tbspn/a
- saltFine salt 2 tspn/a
- sauce tomatoPeeled tomatoes 3 cupsn/a
- waterWater 3 ½n/a
- cheese otherCaciocavallo cheese Sicilian 3.5 oz99.2g
- cheese otherPecorino cheese grated 2.5 oz70.9g
- oilAnchovies in oil 1.4 oz39.7g
- saltFine salt to tasten/a
Toppings (3)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheeseYellow onions 0.7 lb
- over cheeseBreadcrumbs ¼
- over cheeseOregano to taste
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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