Sfincione Sicilian Pizza
themediterraneandish.com · 2024 · Original
Sicilianas labeled by the source
DietNot vegetarian: oil-packed anchovy filets. Reviewed: anchovy fillets; pecorino.
Against 5,130 pizza recipes
Sicilian style, 76% hydration: wetter than 74% of the 1,480 doughs that parse.
Sicilian (Sicily): thick spongy crumb, often with anchovy/breadcrumb/caciocavallo; sometimes cheeseless
Tradition: 65 to 75% hydration (this recipe: 76%) · 450 to 550°F bake
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 details not stated on the source page.
Ingredients (12)
- yeastactive dry yeast2 1/2 tsp · 10g
- waterplus 3 tablespoons warm water1 1/2 cup · 356g
- flour00 flour3 cup · 400g
- floursemolina flour1 cup · 110g
- saltsea salt2 tsp · 10g
- oilextra virgin olive oil3 tbsp · 40.8g
- oil8 oil-packed anchovy filetsn/a
- sauce tomato1 large garlic cloven/a
- waterwater2 tbsp · 30g
- sauce tomato1 28-ounce can whole peeled San Marzano tomatoes1 oz · 28.3g
- sugarwhite sugar2 tsp · 8.4g
- cheese otherfreshly grated pecorino cheese3/4 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 1/2 tsp · 0.8g
- over cheeseplain bread crumbs2 tbsp · 25g
Keep exploring
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Do something with it
- Scale this doughStart from 76% hydration and 3.1% salt, then set your own flour weight and ball count.
- Find the dough you wantAnswer a few questions about oven, time and crust and the tree points at the recipes that fit.
- See what hydration doesWhere 76% sits, and what changes as it goes up or down.
- Where it sits among the restEvery dough plotted by its numbers, with the Sicilian group marked.
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