Pizza Siciliana Sfincione Italian
4
rations18
minutes15
minutes781
kcal/ration1
hour0
minutes1
hour35
minutesFrom 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.
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.
- 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
- Large bowl 3 litersVer producto
- Aceite de oliva virgen extra PicualVer producto
Información nutricional (por ración)*
- Serving Size: 372g
- Total number of serves: 4
- Calories: 781kcal
- Carbohydrates: 97.68g
- Protein: 21.86g
- Fat: 25.2g
- Saturated Fat: 5.36g
- Cholesterol: 79.25mg
- Sodium: 945mg
- Potassium: 1913.63mg
- Fiber: 18.74g
- Sugar: 32.60g
- Vitamin A: 2600IU
- Vitamin C: 49.1mg
- Calcium: 3121.94mg
- Iron: 19.13mg