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Sfincione Pizza
Tom Vincent · gozney.com · 2025 · Original
Sicilian / sfincione (aspirational)
Sicilian / sfincione (Sicily): thick spongy crumb, often with anchovy/breadcrumb/caciocavallo; sometimes cheeseless
Style norms: 65–75% hydration · 450–550°F bake (this recipe: 715°F)
Baker's percentages
Every ingredient as a percentage of the flour weight (flour = 100%) — the way bakers compare doughs across batch sizes.
Flour
—
Water
—
Hydration
—
Salt
—
Yeast
—
Oil
—
Sauce
790g
Cheese
144g
Dough weight
54g
Process
Bake temp
715°F / 379°C
Bake time
10-15 min
Oven
wood fired
Surface
stone
Ingredients (6)
- cheese mozzarellamozzarella125g
- saltA generous pinch of salt—
- oilolive oil3 tbsp · 40.8g
- sauce tomatowhole peeled plum tomatoes790g
- cheese othergrated pecorino3 tbsp · 18.9g
- oilA drizzle of extra virgin olive oil—
Toppings (8)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheese1 x 800g dough ball800g
- over cheese1 large white onion
- over cheeseA generous grind of black pepper
- over cheesearlic cloves
- over cheesedried oregano2 tsp · 1g
- over cheeseCalabrian chillies1 tsp · 4.2g
- over cheese6 anchovy fillets
- over cheesebreadcrumbs1 tbsp · 12.5g