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Sicilian-Style Baked Cod
Unknown · seriouseats.com · 2009 · 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: 400°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
119g
Hydration
—
Salt
—
Yeast
—
Oil
—
Sauce
—
Cheese
—
Dough weight
146g
Process
Bake temp
400°F / 204°C
Bake time
8-10 min
Oven
home standard
Surface
stone
Ingredients (4)
- oilolive oil2 tbsp · 27.2g
- saltSalt and freshly ground pepper to taste—
- waterdry white wine or water0.5 cup · 118.5g
- oil10 to 12 oil-cured black olives—
Toppings (8)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheese1 medium or 1/2 of a large red onion
- over cheesered wine vinegar1 tbsp · 12.5g
- over cheese12 to 16 ounces firm white fish fillet12 oz · 453.6g
- over cheeseanchovy paste0.5 tsp · 2.1g
- over cheesedried breadcrumbs3 tbsp · 37.5g
- over cheese3 or 4 sprigs fresh
- over cheese8 to 10 fresh mint leaves
- post bake3 or 4 large fresh basil leaves