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Sfincione palermitano: Ricetta originale passo passo (alto e soffice)

Simona Mirto / Tavolartegusto · tavolartegusto.it · 2022 · Original

Sicilianas labeled by the source

DietNot vegetarian: filetti di acciughe sott'olio, filetti di acciughe sott'olio.

Against 5,130 pizza recipes

Sicilian style, 70% hydration: wetter than 54% of the 1,480 doughs that parse, baked at 482°F, hotter than 76% of recipes that state an oven.

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Sicilian (Sicily): thick spongy crumb, often with anchovy/breadcrumb/caciocavallo; sometimes cheeseless

Tradition: 65 to 75% hydration (this recipe: 70%) · 450 to 550°F bake (this recipe: 482°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

350g

Hydration

70.0%

Salt

2.0%

Yeast

2.00%

Oil

8.2%

Sauce

n/a

Cheese

n/a

Dough weight

911g

Process

Bake temp

482°F / 250°C

Bake time

n/a

Oven

home standard

Surface

stone

Ingredients (11)

  • flourr di farina 0400g
  • flourr di semola rimacinata di grano duro100g
  • waterr circa di acqua350g
  • yeastr di lievito di birra fresco10g
  • oil1 cucchiaio di olio extravergine1 tbsp · 13.6g
  • saltr di sale10g
  • cheese mozzarella3 cipolle bianche media grandezzan/a
  • oil2 cucchiai di olio extravergine2 tbsp · 27.2g
  • oil2 filetti di acciughe sott'olion/a
  • saltsalen/a
  • oil5 - 6 filetti di acciughe sott'olion/a

Toppings (4)

Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.

  • over cheeser di pomodori pelati di ottima qualità500g
  • over cheeser di caciocavallo siciliano semi stagionato200g
  • over cheese2 cucchiai di pangrattato2 tbsp · 25g
  • over cheeseuna manciata di origano

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