You asked for it and there you have it. Hot, messy Sfincione coming your way! Have you guys ever had Sfincione before? Comment down below! I haven't seen them around Tampa much, but in Sicily is almost like a typical breakfast! ;) Italians: yes I know, this would require Caciocavallo cheese, but it's tough to find the correct ingredients here! Send some over and I'll correct the recipe :) Hey, I do appreciate any of you hitting the LIKE button, SHARING this recipe or SUBSCRIBING to my channel! Thank you so very much :) goo.gl/WWsYyX 👽
...so funny because when I make this I usually freeze the remaining squares and end up reheating it in the toaster oven for bfast!! The best grab and go!!
Wow. I’ve been in the pizza biz for 20 years and had 2 stores. This guy can make pizza . This should have 1 million views . Instead dominoes does. This recipe is incredible. Bravo
Excellent video. Took a cooking class in Sicily and needed a refresher course. I used Lard instead of oil because side that’s the way they showed us and also ground up the onions but other than that it was similar.
My Sicilian aunt gave my mom her mother's recipe for Sfincione when I was a kid. It was a bit different from your own - and I know my mom modified it a bit more. We loved it so much that it became a Christmas tradition from then on.
Well I think I finally figured out why you don't have more subscribers I think it has a lot to do with the fact that your videos I like watching a silent movie there's no interaction with the viewer that's my opinion because you're one of the best sites
I was doing volunteering work in Palermo for 9 months, and this is one of my absolute favorite foods all time! Thanks a lot, will try to do it at home in sweden! 😊
I grew up with Sfincione. My grandmother always made it for Christmas Eve along with fried dough with cinnamon and sugar. I never had American pizza until I was much older. I’ve been looking for a recipe and yours is the closest. I prefer to chop my onions. My grandmother always added lots of parsley to her sauce. Grazie Mille.
Hands down this is the BEST recipe and best instructions for sfincione palermitano on the Internet! Bravo maestro! I have been making the recipe for sfincione from the cook book Pomp and Sustenance by Mary Taylor Simetti for years; this is better, meglio, molto meglio. Grazie!
Can you share what brand/grind of Semolina you are using? I used Caputo's Semola, which is quite fine, and I think it resulted in a much dryer dough than what is shown on the video.
I’m making the dough now, I used American Caputo 14 % with the semolina and same hydration but mine appears a bit under hydrated compared to yours. Did I need to hydrate more? Seems to be a very strong ball and I know this should be more “sticky”
I love your videos, thank you so much for showing us all these amazing recipes. Do you know any other traditional toppings? Or something you like to have on? Thank you!!
Hey Daniel! Thank you so much for watching...We'll go in deep about different toppings in the next videos. Lots of surprises on the channel! Stay tuned 😉
I use Bellino anchovies in olive oil. I saw blue steel pans are out of stock on amazon unfortunately, those are the only ones I can suggest and trust. Hopefully they'll be back in stock soon! Thank you so much for watching!
I love anchovies... but my American friends would have a cow if I used anchovies... while watching this, I wondered if ham or prosciutto would work? One person I saw said that ricotta is a good substitute for caciocavallo...I'm thinking that would taste amazing, ...but I would probably use my grana padano as a primary. as for the bread crumbs. You make your own ...do you toast them?
You can definitely use 00 flour, as the Sfincione uses a direct method and no need of strong flours. Semolina is used also in the original recipe, to give it a slightly more "bready" taste than the average pizza dough. Thank you so much for watching! ☺️
@@MileZeroKitchen thank you. I appreciate you answer to our question on your videos and so fast. Thanks a lot. You deserve more likes to your videos, you are doing a great job :)
You asked for it and there you have it. Hot, messy Sfincione coming your way! Have you guys ever had Sfincione before? Comment down below!
I haven't seen them around Tampa much, but in Sicily is almost like a typical breakfast! ;)
Italians: yes I know, this would require Caciocavallo cheese, but it's tough to find the correct ingredients here! Send some over and I'll correct the recipe :)
Hey, I do appreciate any of you hitting the LIKE button, SHARING this recipe or SUBSCRIBING to my channel! Thank you so very much :) goo.gl/WWsYyX 👽
...so funny because when I make this I usually freeze the remaining squares and end up reheating it in the toaster oven for bfast!! The best grab and go!!
Wow. I’ve been in the pizza biz for 20 years and had 2 stores. This guy can make pizza . This should have 1 million views . Instead dominoes does. This recipe is incredible. Bravo
Your neighborhood must smell delicious by the time that sauce is done! Thanks for a great recipe
Excellent video. Took a cooking class in Sicily and needed a refresher course. I used Lard instead of oil because side that’s the way they showed us and also ground up the onions but other than that it was similar.
My Sicilian aunt gave my mom her mother's recipe for Sfincione when I was a kid. It was a bit different from your own - and I know my mom modified it a bit more. We loved it so much that it became a Christmas tradition from then on.
Well I think I finally figured out why you don't have more subscribers I think it has a lot to do with the fact that your videos I like watching a silent movie there's no interaction with the viewer that's my opinion because you're one of the best sites
I was doing volunteering work in Palermo for 9 months, and this is one of my absolute favorite foods all time! Thanks a lot, will try to do it at home in sweden! 😊
I grew up with Sfincione. My grandmother always made it for Christmas Eve along with fried dough with cinnamon and sugar. I never had American pizza until I was much older. I’ve been looking for a recipe and yours is the closest. I prefer to chop my onions. My grandmother always added lots of parsley to her sauce. Grazie Mille.
Thanks Sharon! :)
Hands down this is the BEST recipe and best instructions for sfincione palermitano on the Internet! Bravo maestro! I have been making the recipe for sfincione from the cook book Pomp and Sustenance by Mary Taylor Simetti for years; this is better, meglio, molto meglio. Grazie!
Very good, this is the right recipe, bravo ❤❤❤😊
Grazie Antonietta! Mio nonno era siciliano! :)
@@MileZeroKitchen ah ecco 😄 come me
Can you share what brand/grind of Semolina you are using? I used Caputo's Semola, which is quite fine, and I think it resulted in a much dryer dough than what is shown on the video.
I’m making the dough now, I used American Caputo 14 % with the semolina and same hydration but mine appears a bit under hydrated compared to yours. Did I need to hydrate more? Seems to be a very strong ball and I know this should be more “sticky”
I love your videos, thank you so much for showing us all these amazing recipes. Do you know any other traditional toppings? Or something you like to have on? Thank you!!
Hey Daniel! Thank you so much for watching...We'll go in deep about different toppings in the next videos. Lots of surprises on the channel! Stay tuned 😉
great job Mile :) please tell me in your videos for pizzas and bread in the oven, do you have a oven fan on or off?
I have an oven with no fan! 🤷♂️
@@MileZeroKitchen Thx :)
What kind of salt did you put into the mixer.?
another great recipe i will try. what brand of anchovies do you use and would a steel paella pan work since the blue steel pan is out of stock.
I use Bellino anchovies in olive oil. I saw blue steel pans are out of stock on amazon unfortunately, those are the only ones I can suggest and trust. Hopefully they'll be back in stock soon! Thank you so much for watching!
I love anchovies... but my American friends would have a cow if I used anchovies... while watching this, I wondered if ham or prosciutto would work?
One person I saw said that ricotta is a good substitute for caciocavallo...I'm thinking that would taste amazing, ...but I would probably use my grana padano as a primary.
as for the bread crumbs. You make your own ...do you toast them?
Nice man... well done 👍🏻
Awesome! How does this dough / technique compare to an al taglio style?
Hello what size pan are you using thank you
😋 ...... 🤤
Really nice video 👍
Thank you!
My dough did not rise as much as the one in this video. Any suggestions?
(It all still tasted amazing)
That is a great video, BRAVO. One question, it’s necesary to use all purpose flour or I can use 00?
The semolina flour is it used in the original recipe? Or it’s just your choice? Thanks
You can definitely use 00 flour, as the Sfincione uses a direct method and no need of strong flours. Semolina is used also in the original recipe, to give it a slightly more "bready" taste than the average pizza dough. Thank you so much for watching! ☺️
@@MileZeroKitchen thank you. I appreciate you answer to our question on your videos and so fast. Thanks a lot. You deserve more likes to your videos, you are doing a great job :)
@@andabogdan4937 thank you so so much!
Nice video
One question please, what kind of yeast do you use? Is it active dry yeast?
Yes, all the ingredients are linked in description!
Legit.
Wow! 🔥🔥🔥🔥
Once you get past that 400 GR of flour is not 400 Giga Roentgen of flour it's a good recipe
That onion sauce would be great on a hotdog.
That would be great on a lot of things! 😎
your videos are unreal man.
Hey THANKS! 😎
Where the breadcrumb
Very nice 😍💋 💝💖♥️❤️
Sorry I couldn’t watch the entire video…way too many ad interruptions🤷🏼♀️