Sfincione palermitano
Tuorlo Rosso · tuorlorosso.it · Original
Sicilianinferred from the title
DietNot vegetarian: barattolo di filetti di acciughe.
Against 5,130 pizza recipes
Sicilian style, 50% hydration: drier than 88% 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
1000g
Water
500g
Hydration
50.0%
Salt
2.5%
Yeast
2.00%
Oil
5.0%
Sauce
700g
Cheese
n/a
Dough weight
1625g
Process
Bake details not stated on the source page.
Ingredients (10)
- flourdi farina 00750g
- flourdi farina di rimacino250g
- oildi olio extravergine d'oliva50 ml · 50g
- sugardi zucchero semolato30g
- saltdi sale25g
- yeastdi lievito di birra fresco20g
- waterdi acqua500 ml · 500g
- sauce tomatodi polpa di pomodoro700g
- saltq.b. di salen/a
- oilq.b. di olio extravergine d'olivan/a
Toppings (6)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheese3 cipolle grandi
- over cheesedi caciocavallo250g
- over cheese1 barattolo di filetti di acciughe
- over cheeseq.b. di pangrattato
- over cheeseq.b. di caciocavallo grattugiato
- over cheeseq.b. di origano
Keep exploring
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Nearest neighbours by dough numbers: hydration, salt, oil and sugar.
Do something with it
- Scale this doughStart from 50% hydration and 2.5% 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 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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