Pizza dough
Sfincione
Palermo's own, and the ancestor of the Sicilian slab — and through it of every American pan pizza. A tall, soft, oil-rich slab of semola dough under onion, anchovy and caciocavallo, finished with breadcrumbs rather than mozzarella. It rises warm in the tray; there is no cold stage.
62–78% · semola in the blend · Palermo
Where the app starts
- Hydration
- 70%usual 62–78%
- Salt
- 2%
- Oil
- 4.6%
- Dough per pizza
- 900 gusual 600–1,100 g · 30 × 40 cm pan
- Oven temp
- 220 °C (428 °F)usual 180–260 °C
- Bake time
- 30 min
These are the figures the app starts the style from. Yeast and timing follow your plan.
Plan the dough in the app
Pick a day and a time, a pizza style and how many. pizza all time lays out the whole plan — when to mix, when the dough goes into the fridge and out again, when it is ready — with a time on every step and an alarm on the ones you choose.
