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Pesto alla Trapanese (Sicilian Pesto With Almonds and Tomatoes) Recipe
Unknown · seriouseats.com · 2018 · Original
Sicilian / sfincione (asserted)
Sicilian / sfincione (Sicily): thick spongy crumb, often with anchovy/breadcrumb/caciocavallo; sometimes cheeseless
Style norms: 65–75% hydration · 450–550°F bake (this recipe: 500°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
450g
Cheese
100g
Dough weight
55g
Process
Bake temp
500°F / 260°C
Bake time
8-12 min
Oven
home standard
Surface
stone
Ingredients (4)
- saltKosher salt—
- cheese othergrated cheese3.5 oz · 100g
- sauce tomatoplum tomatoes1 lb · 450g
- oilextra-virgin olive oil0.25 cup · 54.5g
Toppings (5)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheese3 medium cloves garlic
- over cheesetoasted blanched almonds2 oz · 60g
- over cheese35 large basil leaves25g
- over cheese2 to 4 mint leaves
- over cheeselinguine1 lb · 450g