Mistral
Mistral is the Palermo pizzeria that has been making the same napo-siciliana pizza for forty years, and the third place in this set to sell sfincione from a round-pizza menu - here in both the Palermitan and the white versions, at 8 and 9 euro. Vincenzo Pagano records the dough precisely: direct dough, tipo 00 flour, 65 per cent hydration, worked in the Neapolitan manner, with 20 per cent Sicilian durum added - a Sicilian habit he notes younger pizzaioli have been dropping. Ron Garofalo was hauling flour from Naples when he started in the early 1980s, and he sat on the technical jury of the 2018 Sanlorenzo Mercato sfincione contest, which is the trade in Palermo treating him as an authority on it.
No photograph published for Mistral yet.
Why it is here
Mistral is the Palermo pizzeria that has been making the same napo-siciliana pizza for forty years, and the third place in this set to sell sfincione from a round-pizza menu - here in both the Palermitan and the white versions, at 8 and 9 euro. Vincenzo Pagano records the dough precisely: direct dough, tipo 00 flour, 65 per cent hydration, worked in the Neapolitan manner, with 20 per cent Sicilian durum added - a Sicilian habit he notes younger pizzaioli have been dropping. Ron Garofalo was hauling flour from Naples when he started in the early 1980s, and he sat on the technical jury of the 2018 Sanlorenzo Mercato sfincione contest, which is the trade in Palermo treating him as an authority on it.
What to order
Sfincione palermitano (8 EUR); Sfincione bianco with ricotta, onion, anchovy, cacio and mollica (9 EUR); the Napoli