How To Sfincione

[@MileZeroKitchen]

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 👽

[@merrickschoenfeld1112]

...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!!

[@BobbyFiermonti]

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

[@roberthutter74]

Your neighborhood must smell delicious by the time that sauce is done! Thanks for a great recipe

[@colinwhitlock276]

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.

[@soniahofmann4969]

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

[@jenniekrantz2765]

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! 😊

[@francismusto6040]

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.

[@Taking_Back_Thyme]

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.

[@MileZeroKitchen]

Thanks Sharon! :)

[@michaeldonovan8234]

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!

[@antoniettagianino601]

Very good, this is the right recipe, bravo ❤❤❤😊

[@MileZeroKitchen]

Grazie Antonietta! Mio nonno era siciliano! :)

[@antoniettagianino601]

@@MileZeroKitchen ah ecco 😄 come me

[@scatari2]

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”

[@antoninamally892]

What kind of salt did you put into the mixer.?

[@drorshahar2274]

Nice man... well done 👍🏻

[@MikeTerran1976ova]

Hello what size pan are you using thank you

[@seegybogy3353]

😋 ...... 🤤 Really nice video 👍

[@MileZeroKitchen]

Thank you!

[@DarrenMilligan]

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.

[@rwalloga]

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.

[@MileZeroKitchen]

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!

[@DanBegan]

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!!

[@MileZeroKitchen]

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 😉

[@3005miro]

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?

[@MileZeroKitchen]

I have an oven with no fan! 🤷‍♂️

[@3005miro]

@@MileZeroKitchen Thx :)

[@irish_failed_guitarist]

Awesome! How does this dough / technique compare to an al taglio style?

[@adrianportal8635]

Nice video

[@niconico1163]

Wow! 🔥🔥🔥🔥

[@Taking_Back_Thyme]

One question please, what kind of yeast do you use? Is it active dry yeast?

[@MileZeroKitchen]

Yes, all the ingredients are linked in description!

[@spinedoc4U]

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?

[@andabogdan4937]

That is a great video, BRAVO. One question, it’s necesary to use all purpose flour or I can use 00?

[@andabogdan4937]

The semolina flour is it used in the original recipe? Or it’s just your choice? Thanks

[@MileZeroKitchen]

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! ☺️

[@andabogdan4937]

@@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 :)

[@MileZeroKitchen]

@@andabogdan4937 thank you so so much!

[@josephinekutch3545]

My dough did not rise as much as the one in this video. Any suggestions? (It all still tasted amazing)

[@jimcypher]

Legit.

[@dochtuirrussell]

Once you get past that 400 GR of flour is not 400 Giga Roentgen of flour it's a good recipe

[@edzmuda6870]

That onion sauce would be great on a hotdog.

[@MileZeroKitchen]

That would be great on a lot of things! 😎

[@milesj2326]

your videos are unreal man.

[@MileZeroKitchen]

Hey THANKS! 😎

[@finleyseth1741]

Very nice 😍💋 💝💖♥️❤️

[@SS-br1kc]

Where the breadcrumb

[@Lilliancooks]

Sorry I couldn’t watch the entire video…way too many ad interruptions🤷🏼‍♀️