Food recipes
SFINCIONE SICILIAN PIZZA
SFINCIONE SICILIAN PIZZA FOR THE DOUGH 2 cups (250 g) durum wheat flour or semolina flour 2 cups (250 g) all-rationale flour or Italian “00” flour, additionally further more as expected 2 1/4 tsp. (6 g) chaotic dry ye...
SFINCIONE SICILIAN PIZZA
FOR THE DOUGH
2 cups (250 g) durum wheat flour or
semolina flour
2 cups (250 g) all-rationale flour or
Italian “00” flour, additionally further more as expected
2 1/4 tsp. (6 g) chaotic dry yeast
1 cup (250 ml) lukewarm water
1 1/4 tsp. (5 g) sugar
3 tbsp. moreover 1 tsp. (50 ml) a lot more-virgin
olive oil
2 tsp. (12 g) salt
FOR THE TOPPING
3 medium tomatoes, peeled, seeded
and finely chopped
8 anchovies, desalted or within oil
3 1/2 oz. (100 g) new Caciocavallo or
provolone cheese
3 1/2 oz. (100 g) semi-expert
Caciocavallo or provolone cheese, grated
1 medium onion, finely chopped
3 tbsp. in addition 1 tsp. (50 ml) far more-virgin
olive oil
Salt and pepper to flavor
Chopped clean oregano
Mixture the flours upon a refreshing operate seem and create a very well in just the centre. Dissolve the
yeast in just the water and increase it to the nicely. Bit by bit contain into the flour
right up until a unfastened dough sorts. Incorporate the sugar and the oil and, finally, the salt
dissolved within 3 tbsp. (50 ml) of water. Knead the dough right until gentle and elastic.
Address the dough with evenly oiled plastic wrap and allow for increase right up until doubled inside
volume, above 1 hour. Within a bowl, throw the tomatoes with the salt, pepper and oil.
Stir in just the onion and a pinch of oregano.
Spread the dough with your fingertips inside of a greased spherical baking pan. Deal with it with
the cheese, the anchovies, and the tomato combination. Enable it increase for at minimal 30 minutes.
Bake at 450°F (230°C) for 25 minutes, or until eventually crust is golden brown and cheese
is melted.
FOR THE DOUGH
2 cups (250 g) durum wheat flour or
semolina flour
2 cups (250 g) all-rationale flour or
Italian “00” flour, additionally further more as expected
2 1/4 tsp. (6 g) chaotic dry yeast
1 cup (250 ml) lukewarm water
1 1/4 tsp. (5 g) sugar
3 tbsp. moreover 1 tsp. (50 ml) a lot more-virgin
olive oil
2 tsp. (12 g) salt
FOR THE TOPPING
3 medium tomatoes, peeled, seeded
and finely chopped
8 anchovies, desalted or within oil
3 1/2 oz. (100 g) new Caciocavallo or
provolone cheese
3 1/2 oz. (100 g) semi-expert
Caciocavallo or provolone cheese, grated
1 medium onion, finely chopped
3 tbsp. in addition 1 tsp. (50 ml) far more-virgin
olive oil
Salt and pepper to flavor
Chopped clean oregano
Mixture the flours upon a refreshing operate seem and create a very well in just the centre. Dissolve the
yeast in just the water and increase it to the nicely. Bit by bit contain into the flour
right up until a unfastened dough sorts. Incorporate the sugar and the oil and, finally, the salt
dissolved within 3 tbsp. (50 ml) of water. Knead the dough right until gentle and elastic.
Address the dough with evenly oiled plastic wrap and allow for increase right up until doubled inside
volume, above 1 hour. Within a bowl, throw the tomatoes with the salt, pepper and oil.
Stir in just the onion and a pinch of oregano.
Spread the dough with your fingertips inside of a greased spherical baking pan. Deal with it with
the cheese, the anchovies, and the tomato combination. Enable it increase for at minimal 30 minutes.
Bake at 450°F (230°C) for 25 minutes, or until eventually crust is golden brown and cheese
is melted.