Sfincione (Sicilian New Year's Pizza with Bread Crumbs, Onions, and Caciocavallo)
seriouseats.com · 2011 · Original
Sicilianinferred from the title
DietNot vegetarian: anchovy filets. Reviewed: anchovy filets; caciocavallo.
Against 5,130 pizza recipes
Sicilian style, 69% hydration: wetter than 53% of the 1,480 doughs that parse, baked at 300°F, hotter than 0% 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: 69%) · 450 to 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
n/a
Cheese
170g
Dough weight
998g
Process
Bake temp
300°F / 149°C
Bake time
30 min
Oven
home standard
Surface
stone
Bulk
2h
Ingredients (8)
- flourall-purpose flour17 1/2 oz · 500g
- salt.35 ounces kosher salt10g
- yeast.18 ounces instant or RapidRise yeast5g
- waterwater12 1/4 oz · 347g
- oilextra-virgin olive oil1/4 cup · 54.5g
- sauce tomato1 can whole tomatoesn/a
- saltKosher saltn/a
- cheese othercaciocavallo cheese4 oz · 113g
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 flakes1/2 tsp · 2.1g
- over cheese8 anchovy filets
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