Sicilian Pizza Sfincione
Inside the Rustic Kitchen · insidetherustickitchen.com · 2020 · Original
Sicilianas labeled by the source
DietNot vegetarian: salted anchovies. Reviewed: salted anchovies; caciocavallo.
Against 5,130 pizza recipes
Sicilian style, 63% hydration: drier than 64% of the 1,480 doughs that parse, baked at 450°F, hotter than 58% of recipes that state an oven.
Sicilian (Sicily): thick spongy crumb, often with anchovy/breadcrumb/caciocavallo; sometimes cheeseless
Tradition: 65 to 75% hydration (this recipe: 63%) · 450 to 550°F bake (this recipe: 450°F)
Baker's percentages
Every ingredient as a percentage of the flour weight (flour = 100%), the way bakers compare doughs across batch sizes.
Flour
500g
Water
316g
Hydration
63.2%
Salt
0.6%
Yeast
1.40%
Oil
9.1%
Sauce
800g
Cheese
130g
Dough weight
873g
Process
Bake temp
450°F / 232°C
Bake time
25 to 30 min
Oven
home standard
Surface
stone
Ingredients (10)
- flour00 flour )4 cup · 500g
- waterlukewarm water )1 1/3 cup · 316g
- yeastfast action yeast )2 tsp · 7g
- oilolive oil2 tbsp · 27.2g
- sugar½ tsp sugar1/2 tsp · 2.1g
- salt½ tsp salt1/2 tsp · 3g
- sauce tomatocanned plum tomatoes )28 oz · 800g
- cheese other½ cup cacciocavallo cheese )1/2 cup · 100g
- saltSalt and peppern/a
- cheese other¼ cup freshly grated pecorino or parmesan )1/4 cup · 30g
Toppings (4)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheese1 white onion
- over cheese7-8 salted anchovies
- over cheese¼ cup breadcrumbs )1/4 cup · 30g
- over cheesedried oregano1 tsp · 0.5g
Keep exploring
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Do something with it
- Scale this doughStart from 63% hydration and 0.6% salt, then set your own flour weight and ball count.
- 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 doesWhere 63% sits, and what changes as it goes up or down.
- Where it sits among the restEvery dough plotted by its numbers, with the Sicilian group marked.
Or browse all 5130 pizza recipes.