Sfincione palermitano
Misya · misya.info · 2019 · Original
Sicilianas labeled by the source
DietVegetarian. Not vegan: r di miele, r di caciocavallo.
Against 5,130 pizza recipes
Sicilian style, 66% hydration: drier than 53% of the 1,480 doughs that parse, baked at 392°F, hotter than 16% 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: 66%) · 450 to 550°F bake (this recipe: 392°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
330g
Hydration
66.0%
Salt
2.0%
Yeast
2.40%
Oil
6.0%
Sauce
n/a
Cheese
n/a
Dough weight
887g
Process
Bake temp
392°F / 200°C
Bake time
n/a
Oven
home standard
Surface
stone
Ingredients (8)
- waterdi acqua330 ml · 330g
- flourr di farina 0500g
- yeastr di lievito di birra fresco12g
- sugarr di miele5g
- oilr di olio di oliva extravergine30g
- saltr di sale10g
- saltsalen/a
- oilolio di oliva extraverginen/a
Toppings (6)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheese1 cipolla
- over cheeser di pomodori pelati400g
- over cheeser di caciocavallo75g
- over cheese3 cucchiai di pangrattato3 tbsp · 37.5g
- over cheeseorigano
- over cheesepepe
Keep exploring
Recipes most like this one
Nearest neighbours by dough numbers: hydration, salt, oil and sugar.
Do something with it
- Scale this doughStart from 66% hydration and 2.0% 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 66% 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.