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Sfincione (Sicilian New Year's Pizza with Bread Crumbs, Onions, and Caciocavallo)
Unknown · seriouseats.com · 2011 · Original
Sicilian / sfincione (aspirational)
Sicilian / sfincione (Sicily): thick spongy crumb, often with anchovy/breadcrumb/caciocavallo; sometimes cheeseless
Style norms: 65–75% hydration (this recipe: 69%) · 450–550°F bake (this recipe: 300°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
347g
Hydration
69.4%
Salt
2.0%
Yeast
1.00%
Oil
27.2%
Sauce
—
Cheese
170g
Dough weight
998g
Process
Bake temp
300°F / 149°C
Bake time
30-30 min
Oven
home standard
Surface
stone
Bulk
2h
Ingredients (8)
- flourall-purpose flour17.5 oz · 500g
- salt.35 ounces kosher salt10g
- yeast.18 ounces instant or RapidRise yeast5g
- waterwater12.25 oz · 347g
- oilextra-virgin olive oil0.25 cup · 54.5g
- sauce tomato1 can whole tomatoes—
- saltKosher salt—
- cheese othercaciocavallo cheese4 oz · 113.4g
Toppings (5)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheese1 loaf Italian-style bread
- over cheese2 large onions
- over cheesedried oregano1 tsp · 0.5g
- over cheesered pepper flakes0.5 tsp · 2.1g
- over cheese8 anchovy filets