← All pizzas
Sfincione Sicilian Pizza
Unknown · themediterraneandish.com · 2024 · Original
Sicilian / sfincione (asserted)
Sicilian / sfincione (Sicily): thick spongy crumb, often with anchovy/breadcrumb/caciocavallo; sometimes cheeseless
Style norms: 65–75% hydration (this recipe: 76%) · 450–550°F bake (this recipe: 500°F)
Baker's percentages
Every ingredient as a percentage of the flour weight (flour = 100%) — the way bakers compare doughs across batch sizes.
Flour
510g
Water
386g
Hydration
75.6%
Salt
3.1%
Yeast
1.96%
Oil
9.8%
Sauce
28g
Cheese
85g
Dough weight
985g
Process
Bake temp
500°F / 260°C
Bake time
8-12 min
Oven
home standard
Surface
stone
Ingredients (12)
- yeastactive dry yeast2.5 tsp · 10g
- waterplus 3 tablespoons warm water1.5 cup · 355.5g
- flour00 flour3 cup · 400g
- floursemolina flour1 cup · 110g
- saltsea salt2 tsp · 10g
- oilextra virgin olive oil3 tbsp · 40.8g
- oil8 oil-packed anchovy filets—
- sauce tomato1 large garlic clove—
- waterwater2 tbsp · 30g
- sauce tomato1 28-ounce can whole peeled San Marzano tomatoes1 oz · 28.4g
- sugarwhite sugar2 tsp · 8.4g
- cheese otherfreshly grated pecorino cheese0.75 cup · 84.8g
Toppings (4)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheese1 small yellow onion
- post bake2 to 3 fresh basil leaves
- over cheesedried oregano1.5 tsp · 0.8g
- over cheeseplain bread crumbs2 tbsp · 25g