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Sicilian Eggplant and Pine Nut Caponata Recipe
Unknown · seriouseats.com · 2015 · 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: 375°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
31g
Cheese
—
Dough weight
134g
Process
Bake temp
375°F / 191°C
Bake time
3-8 min
Oven
home standard
Surface
stone
Ingredients (4)
- oilextra-virgin olive oil0.5 cup · 109g
- saltKosher salt and freshly ground black pepper—
- sauce tomatotomato paste2 tbsp · 30.6g
- sugarsugar2 tbsp · 25g
Toppings (13)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheesepine nuts1 cup · 200g
- over cheese1 small globe eggplant
- over cheese4 scallions
- over cheese1 rib celery
- over cheese1 red bell pepper
- over cheese4 medium cloves garlic
- post bakeminced fresh mint leaves2 tbsp · 25g
- post bakeminced fresh parsley leaves2 tbsp · 3g
- over cheeseground cinnamon0.5 tsp · 2.1g
- over cheeseraisins0.5 cup · 100g
- over cheesecapers2 tbsp · 25g
- over cheesered wine vinegar2 tbsp · 25g
- over cheesebalsamic vinegar2 tbsp · 25g