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Lo Sfincione: Original Sicilian Pizza
Unknown · thespruceeats.com · 2015 · Original
Sicilian / sfincione (aspirational)
Sicilian / sfincione (Sicily): thick spongy crumb, often with anchovy/breadcrumb/caciocavallo; sometimes cheeseless
Style norms: 65–75% hydration (this recipe: 50%) · 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
500g
Water
248g
Hydration
49.6%
Salt
1.2%
Yeast
—
Oil
5.4%
Sauce
—
Cheese
227g
Dough weight
781g
Process
Bake temp
500°F / 260°C
Bake time
8-12 min
Oven
home standard
Surface
stone
Ingredients (7)
- flour/500 grams flour3.5 cup · 500g
- water/7 grams active dry yeast2.25 tsp · 7g
- saltfine sea salt1 tsp · 6g
- water8.5 fluid ounces/250 ml water8.5 oz · 241g
- oilolive oil2 tbsp · 27.2g
- sauce tomato6 plum tomatoes—
- cheese otherCaciocavallo0.5 lb · 226.8g
Toppings (5)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheese3 medium onions
- over cheese2 cloves garlic
- over cheese6 anchovy fillets
- over cheesebreadcrumbs1.5 cup · 300g
- over cheesefresh oregano1 tbsp · 1.5g