Sfincione Pizza
Tom Vincent · gozney.com · 2025 · Original
Sicilianinferred from the title
DietNot vegetarian: anchovy fillets.
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: 715°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
715°F / 379°C
Bake time
4 to 5 min
Oven
wood fired
Surface
stone
Ingredients (6)
- cheese mozzarellamozzarella125g
- saltA generous pinch of saltn/a
- oilolive oil3 tbsp · 40.8g
- sauce tomatowhole peeled plum tomatoes790g
- cheese othergrated pecorino3 tbsp · 18.9g
- oilA drizzle of extra virgin olive oiln/a
Toppings (7)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- 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
Keep exploring
Recipes most like this one
Same style and topping profile. This dough's numbers did not parse, so they cannot be matched.
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- Find the dough you wantAnswer a few questions about oven, time and crust and the tree points at the recipes that fit.
- See what hydration doesHow hydration, salt and oil move the crust across the dataset.
- Where it sits among the restEvery dough plotted by its numbers, with the Sicilian group marked.
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