Lo Sfincione: Original Sicilian Pizza
thespruceeats.com · 2015 · Original
Sicilianinferred from the title
DietNot vegetarian: anchovy fillets. Reviewed: anchovy fillets; caciocavallo.
Against 5,130 pizza recipes
Sicilian style, 50% hydration: drier than 90% 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: 50%) · 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
500g
Water
248g
Hydration
49.6%
Salt
1.2%
Yeast
n/a
Oil
5.4%
Sauce
n/a
Cheese
227g
Dough weight
781g
Process
Bake details not stated on the source page.
Ingredients (7)
- flour/500 grams flour3 1/2 cup · 500g
- water/7 grams active dry yeast2 1/4 tsp · 7g
- saltfine sea salt1 tsp · 6g
- water8.5 fluid ounces/250 ml water8 1/2 oz · 241g
- oilolive oil2 tbsp · 27.2g
- sauce tomato6 plum tomatoesn/a
- cheese otherCaciocavallo1/2 lb · 227g
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 1/2 cup · 300g
- over cheesefresh oregano1 tbsp · 1.5g
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- See what hydration doesWhere 50% 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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