Sicilian pizza is one of the most common types of pizza in the world. You see the extra flour that is kneaded into the dough. Required fields are marked *. They look just like this: Here’s my mum’s very own recipe, brought to you by my brother Pietro. later when it is baked. So when you are done with making the dough and you want to lay the other ingredients down, shape it in rectangular. The Sicilian pizza recipe presented on this page is very close to the authentic sfincione, which is the typical Sicilian pizza from Palermo, capital of Sicily. Read more about the Sicilian pizza recipe … Like many old traditional recipes, its origins are unclear – what we do know is that its name may come from the Latin spongia or Greek σπόγγος (both meaning ‘sponge’) or the Arabic sfang, which is a soft sweet fritter. You can differentiate it with the shape and the crust so here we bring you the authentic Sicilian Pizza Dough Recipe. For the dough: 4 cups all-purpose flour, plus more for dusting. So while it can hold heavy toppings, it can also make a nice texture on the inside that resembles the texture of toasted bread. Your email address will not be published. In order to post comments, please make sure JavaScript and Cookies are enabled, and reload the page. 2 teaspoons kosher salt. For example, the dough is better, However, in the New York version of the Sicilian Pizza, mozzarella can be used. that can sometimes overpower the flavor of the other ingredients. Its original Sicilian ancestor from the province surrounding the capital city of Palermo is called sfincione (or sfinciuni in dialect) and, while enjoyed year-round, is often served at New Year's and for the Feast of San Giovanni.The crust is light, fluffy, and slightly spongy, rather than dense and … Keep on stirring until all the ingredients are mixed evenly and the oil has been spread on the mixture. Your email address will not be published. Place the dough in the oiled bowl with its bottom edges facing down. Notice how the recipe separated the other cup of flour? on the pan to create a nice, crispy, soft texture. It also makes the bottom of the dough crispy giving you the impression of a bread that was cooked under intense heat. Sfincione is a spongy deep pan Sicilian pizza topped with tomato, onions, caciocavallo cheese, anchovies and breadcrumbs. Currently you have JavaScript disabled. That is why it is very important to make sure that you make the crust with the best ingredients. Top it with whatever you desire and let it cook. You see, since the Sicilian Dough rises longer, it gives the sudden boost that makes the pizza crust thick yet crunchy and chewy at the same time. There is an ample amount of yeast in the mixture so the dough will rise quickly and double its size in just half an hour. Click here for instructions on how to enable JavaScript in your browser. For more recipes like this visit The Dough Project, Your email address will not be published. The ingredients used in Sicilian Pizza dough are different from Neapolitan as well. 1 teaspoon instant yeast. So the advice is to use a metal pan so you can brush it with oil and give the crust a better browning. So depending on the type of pizza that you want to make. It also. One factor that differentiates the Sicilian Dough to most pizza doughs is that. Deselect All. Stir it with a rubber spatula so you can scrape off the flour that sticks on the bowl, make sure that you get an even mixture. Stir it continuously until it creates a little bit of foam and then let it sit for at least 10 minutes to activate the yeast. It’s a traditional recipe from Palermo, and one of the most delicious street foods you can find in Sicily. . This will help the pizza dough to not stick on the pan and to make it crispier when it is cooked. 5 reasons why you should keep a travel journal. Log in. One way to determine the type of pizza that you have is to look at the crust. and towards the bottom. Another signature of the Sicilian pizza is that. Click here for instructions on how to enable JavaScript in your browser. Leave the other cup of flour for your workspace later on in the next steps. This keeps the crust sturdy for when it is topped with heavy ingredients. It is given time to rise for longer than pizza doughs such as the grandma pizza. So cut the dough in half and then stretch it to the desired length and then brush the edges with olive oil. , you will start to see it become smoother. This is also where the Sicilian pizza gets its rectangular shape. Pour the rest of the unused flour on the table and then get the dough. Continue kneading until the dough is smooth and elastic and then form a big ball from the dough. Best Authentic Sicilian Pizza Dough Recipe, Easy Authentic Sicilian Pizza Dough Recipe, Quick and Easy Authentic Sicilian Pizza Dough Recipe, Presto 03430 Pizzazz Plus Rotating Oven review, Napoli Wood Fire and Gas Outdoor Pizza Oven Review, Is the NEW Ooni Karu better than other Ooni Pizza Ovens?- Ooni Karu 2020 Review. Sicilian Pizza also uses different ingredients on the toppings. Before anything else, get a bowl and then coat it with one teaspoon of olive oil. 1 3/4 cups warm water (100 … Sfincione is a spongy deep pan Sicilian pizza topped with tomato, onions, caciocavallo cheese, anchovies and breadcrumbs. 2 teaspoons sugar. unlike most pizzas that have dense yet thin crusts that are also crispy. It's a traditional recipe from Palermo, and one of the most delicious street foods you can find in Sicily. The Sicilian pizza differs from other pizzas because of its crust, first and foremost. Well, that is for good reasons. and it will lift the crust giving the Sicilian pizza its classic thick crust with the airy interior. If you visit Palermo, you won’t have to go very far to find it – they sell it in most bakeries and rosticcerie, as well as in special little vans that roam around the city centre. Here, we have the best recipe that can guide you in making your Sicilian dough. You will immediately see if a pizza is Neapolitan, New York, Chicago, Hawaiian, or Sicilian just by looking at the crust. Make sure that you. Sicilian recipes: how to make the perfect ‘sfincione’. Form a smooth dough so that the air and the other needed gases will not escape from the dough.