Sicilian Pizza (Sfincione) Recipe by Chef Jeeny Maltese
#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-full svg * fill: #343434; #wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-33 svg * fill: url(#wprm-recipe-user-rating-0-33); #wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-50 svg * fill: url(#wprm-recipe-user-rating-0-50); #wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-66 svg * fill: url(#wprm-recipe-user-rating-0-66); linearGradient#wprm-recipe-user-rating-0-33 stop stop-color: #343434; linearGradient#wprm-recipe-user-rating-0-50 stop stop-color: #343434; linearGradient#wprm-recipe-user-rating-0-66 stop stop-color: #343434;
For the Dough:
- 5 cups all-purpose flour
- 1 test of sea salt
- 1 . of sugar
- 3 s tablespoon of extra virgin olive oil
- 1 . of yeast
- 1 ¾ cups of warm water 30° to 40°
For the Toppings:
- 6 cloves of finely minced mixed garlic with 2 tablespoons of olive oil
- ½ cup of passata
- 250 g of shredded mozzarella
- 250 g fresh mozzarella
- Sliced cherry vine tomatoes
- ¼ cup of grated parmesan cheese
- 15-20 basil leaves
- sea salt and fresh cracked pepper to taste
Dough: Preheat the oven to 250C°.
Add all the ingredients to a standing mixer with the hook attachment or to a clean surface. Mix until combined and knead in a mixer on low speed for 2 to 3 minutes or by hand for 5 to 6 minutes.
Cover with a towel and let double in size, about 90 minutes.
Next, drizzle some olive oil onto your sheet pan/deep baking tray that you will be cooking in, I used a 12”x18”x2” deep baking tray. If you have smaller ones, then divide the dough and make 2 pizzas or reserve the remaining dough in the freezer.
Form the pizza dough to the sheet pan so that it is completely covered.
Next, evenly spread on the garlic and olive mixture all over the pizza making sure to leave a 1” crust around the outside.
Evenly spread on the tomato passata also leaving a 1” edge around the outside and then layer on as followed: shredded mozzarella, fresh mozzarella, tomatoes, parmesan cheese, basil leaves, sea salt, and pepper.
Cook the pizza for 12 to 14 minutes at 250C° or until browned and cooked throughout. Slice and serve!
The post Sicilian Pizza (Sfincione) Recipe by Chef Jeeny Maltese appeared first on TheTaste.ie.
firstname.lastname@example.org. The content will be deleted within 24 hours.
You must be logged in to post a comment.