Pizza Siciliana Sfincione Italian

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Pizza Siciliana Sfincione Italian
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Pizza Siciliana Sfincione Italian

Recipe by Elena Fenoll
0.0 from 0 votes
Course: PrincipalCuisine: ItalianDifficulty: Media
Rations

4

rations
Preparation time

18

minutes
Cooking time

15

minutes
Calories

781

kcal/ration
Resting time

1

hour 
Cooling time

0

minutes
Total time

1

hour 

35

minutes

From the pages of Christian Teubner's and Annette Wolter's beloved "The Big Book of Baking", a treasure that has accompanied my culinary journey, comes the inspiration for this recipe for Sfincione Italiano. This dish, more than a simple recipe, is a bridge to the cobblestone streets and the beating heart of Sicily. Like my parents, who found love in baking and sweet moments shared, this recipe is a gift of flavors and memories.

Today, I invite you to immerse yourself in this culinary experience, not only through the ingredients and detailed instructions, but also through a playlist that captures the essence of Italy. As your kitchen fills with the aroma of fresh tomato and oregano, let the music transport you to a Sicilian sunset, where every note blends with the taste of an authentic Sfincione, crispy on the outside and juicy on the inside. To prepare this pizza is to revive a tradition, it is to learn an art that has been passed down from generation to generation, always with a personal touch, a "pijitero" touch, which now will also be yours.

Modo cocción

Mantén encendida la pantalla de tu dispositivo mientras cocinas

Ingredientes

  • For the dough

  • 250 ml Warm milk

  • 1 Egg

  • 1/2 c.c. teaspoons Salt

  • 30 g Fresh pressed yeast

  • 450 gr Wheat flour

  • For the filling

  • 16 Split black olives

  • 1 Small spring onion, julienned

  • 3 Medium tomatoes, small pieces

  • 1 Garlic clove, finely chopped

  • 1 Pinch of Salt

  • 1 dash of extra virgin olive oil

  • 1 c.c. teaspoon Oregano

  • 4 Bacon pieces (optional)

  • 200 gr Grana Padano cheese, grated

  • Extra virgin olive oil to drizzle at the end of the meal

Pasos

  • Incorporate the sifted wheat flour little by little, mixing with a silicone spatula, until a slightly sticky dough is obtained, maintaining an approximate weight between 450-500 g of flour.
  • Let the dough rest covered (with cling film or silicone lid) for 1 hour in a warm place.
  • Filling Preparation:
  • In another bowl, combine the black olive halves, julienned onion, diced tomatoes, chopped garlic (ciselé cut) and a drizzle of extra virgin olive oil. Store in the refrigerator until use.
  • Assembly and baking:
  • Preheat the oven to 220ºC with fan and heat up and down.
  • Divide the dough into 4 equal parts, form balls and flatten each to a thickness of about two fingers.
  • Distribute the reserved filling on each dough base, add the desired amount of bacon (optional) and finish with the grated Grana Padano cheese.
    sicilian sfincione before baking
  • Bake each pizza for about 15 minutes at medium-high, or until the dough is golden brown.
  • When removing from the oven, drizzle each pizza with an additional drizzle of extra virgin olive oil and serve immediately.

Notas

  • When combining the yeast with warm milk, make sure the milk is at a suitable temperature (around 35ºC), as too high a temperature can kill the yeast and too low a temperature will not activate it properly.
  • When adding the flour, do so in three or four batches, integrating it completely after each addition. This helps control the texture of the dough and ensure that the dough contains the exact amount of flour needed.
    • >
  • Kneading is a crucial step that develops the gluten network. If you have the possibility, after mixing the initial ingredients, knead the dough on a lightly floured surface for about 8-10 minutes until it is smooth and elastic. If it sticks too much, avoid adding too much extra flour; instead, moisten your hands with a little water or oil while kneading.
  • For the spring onion and minced garlic, consider sautéing them beforehand in extra virgin olive oil until soft and slightly caramelized. This process will enhance its sweetness and soften its raw flavor.
  • Remove the seeds and excess liquid from the tomatoes before cutting them into chunks to prevent excessive moisture from softening the dough during cooking.
    • >
  • If you decide to include bacon, consider browning it lightly in a skillet before adding it to the pizza to enhance its flavor and texture.
  • Once baked, adding fresh basil leaves or an extra sprinkling of freshly grated Parmesan cheese can elevate the presentation and provide additional flavor.

Quizás lo necesites

Información nutricional (por ración)*

  • Serving Size: 372g
  • Total number of serves: 4
  • Calories: 781kcal
  • Fat: 25.2g
  • Saturated Fat: 5.36g
  • Cholesterol: 79.25mg
  • Sodium: 945mg
  • Potassium: 1913.63mg
  • Carbohydrates: 97.68g
  • Fiber: 18.74g
  • Sugar: 32.60g
  • Protein: 21.86g
  • Vitamin A: 2600IU
  • Vitamin C: 49.1mg
  • Calcium: 3121.94mg
  • Iron: 19.13mg
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Key points of the recipe


  1. Control the consistency of the dough: It is important to add the sifted flour little by little and control the consistency, which should be slightly sticky. The amount of flour can vary from 400 to 500 grams, but always keep this reference so as not to overdo it and to obtain a dough that is manageable, soft and can rise properly.

  2. Proper rest and fermentation: Let the dough rest for at least 1 hour in a warm, draft-free environment, covered with plastic film or a lid to ferment properly. This step is crucial to obtain a fluffy and light base when baked.

  3. Good preheating and baking: Preheat your oven to 220ºC with fan and top and bottom heat to ensure even baking. Bake each pizza at medium-high for 15 minutes or until the dough is golden brown and crisp. Proper baking will contribute to the juicy inside and crispy outside texture that characterizes Italian Sfincione.

Pairing with wine

A Sfincione Siciliano, the versatile Sicilian pizza, can be a pleasure to pair with wine, and selecting the right wine can intensify the culinary experience. Generally, with a pizza that has ingredients such as onion, tomato, olives and Grana Padano cheese, I would recommend opting for a medium-bodied red wine. A medium-bodied wine can balance the richness of the cheese and bacon (if included), while its acidity can cut through the fat and complement the natural acidity of the tomatoes.

Among the options, a Chianti Classico from Tuscany can be an excellent choice. Its flavor profile, often characterized by cherry and tomato notes, in addition to its vibrant acidity and soft tannins, can nicely complement the intense flavors and rusticity of pizza. Another wine that can work well is a Nero d’Avola from Sicily; this also captures the regional essence and has a structure that pairs well with the pizza toppings.

If red wine is not your thing or you prefer a lighter option, consider a full-bodied white wine such as a Fiano or a Greco di Tufo, both also from Italy. These wines have enough personality to stand up to the flavors of pizza, and offer a freshness that may be welcome if you are looking for a more refreshing drink.

You should avoid wines with an overly delicate or refined profile, such as a light Pinot Noir or an oaky Chardonnay, as they may be overwhelmed by the intensity of the pizza toppings.

Beer pairing

Pizza Siciliana (Sfincione Italiano), with its rich combination of tomato, Grana Padano cheese, olives and possibly bacon, demands a beer that can complement the complexity of flavors and balance the richness of the dish.

An excellent choice would be an amber lager or a Belgian-style ale. Here’s why:

Amber Lager:
– These beers, also known as Amber Lagers, usually have a balance of malts and hops, offering a light caramel sweetness with a subtle bitterness.
– Its medium body and clean finish can cut through the richness of the cheese and bacon without overpowering the palate.
– The moderate carbonation of a Lager will help cleanse the mouth of the oily sensation that the olive oil and cheese might leave behind.

Belgian Style Ale:
– Belgian-style beers such as a Blonde Ale or even a Saison have spicy and fruity notes that can enhance the freshness of ingredients such as tomato and onion.
– The spicy character of the yeast used in Belgian beers complements very well with the oregano and garlic of the pizza.
– Often, these beers have a slightly higher alcohol content, which can be nice for cutting the fat in bacon and cheese.

As for what to avoid, it would be wise not to pair this pizza with extremely bitter or very strong beers such as Imperial Stouts or some very aggressive IPAs. These styles might compete too much with the flavors of the food and, in the case of Imperial Stouts, might be too overpowering for the delicate balance of fresh pizza ingredients.

It is important to remember that beer pairing is subjective and that personal tastes play a fundamental role. Therefore, it is always advisable to experiment with different styles to find the perfect pairing for your palate.

Careful!

Typical allergens

Avoid this recipe if any diner has allergies* to: Dairy, Gluten, Eggs

* In Puchero MIX we inform you about the most typical allergens in this dish. However, we recommend that you ask all diners if they have any specific food allergies. In addition, we recommend checking the labels of all individual ingredients to ensure that they do not contain traces of other allergens, as conditions may vary by producer or manufacturer.

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Picture of Elena Fenoll
Elena Fenoll
Soy Elena Fenoll, una apasionada de la cocina creativa y de aprovechamiento. Maestra de vocación y asistente virtual de profesión. Actualmente, me muevo entre estos dos mundos con tanta soltura como lo hago en la cocina.
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