Sicilian (Sfincione)
Origin: Palermo, Sicily, Italy · Category: Pan / Deep Dish
Thick-crust Sicilian pan pizza. Tender airy interior, crispy oil-fried bottom. Traditional sfincione tops with caciocavallo, anchovies, breadcrumbs, onions; American Sicilian uses mozzarella + tomato sauce.
Baker's percentages
- Hydration
- 72%
- (70–78%)
- Salt
- 2%
- Oil
- 5%
- Sugar
- 1%
- Yeast type
- instant dry
- Yeast %
- 0.6%
- Flour
- bread flour
- Protein target
- 12.5%
Example: 1000g flour scaled out
- Flour: 1000g (bread flour)
- Water: 720g
- Salt: 20g
- Olive oil: 50g
- Sugar: 10g
- instant dry yeast: 6.00g
- Total dough: 1806g
Fermentation + bake
- Bulk (room temp)
- 2h
- Cold ferment
- 24h
- Ball rest
- 2h
- Bake temp
- 475°F
- Bake time
- 18–24 min
- Vessel
- 12x18 in oiled half-sheet pan
Technique
Press dough into oiled half-sheet pan. 1-2h proof in pan before topping. Bake bottom rack first 8 min then move up. Olive oil (5%) makes the dough ferment slower but produces richer flavor.
Source
Serious Eats — J. Kenji López-Alt, Foolproof Pan Pizza
For full step-by-step recipe with photos and shaping technique, follow the source link above. This page provides the formula for use with the hydration calculator.
Related references on this site
- Flour spec: bread flour (12.5% protein) — protein, ash, absorption multiplier from publisher specs
- Hydration page: 72% — crumb structure, technique notes, typical bread styles at this hydration
- Baker's percentage explained — the math underlying every formula on this page
- Temperature ranges — how kitchen temp shifts ferment timing (relevant for the 2h room-temp bulk above)