Sfincione Sicilian Pizza

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This Sicilian-style pizza is a street food staple and a fixture at Christmas feasts. The airy focaccia-like crust is topped with a rich tomato sauce and unique layered topping.

Prep Time30

Cook Time45

Rising Rime1

Total Time2 15

Course: Bread, Entree

Cuisine: Italian, Italian/Mediterranean

Servings:

Author: Candace Nagy

Ingredients

For the Crust

2 1/2 teaspoons (10 grams) active dry yeast
1 teaspoon (5 grams) white sugar
1 1/2 cups plus 3 tablespoons warm water, divided
3 cups (400 grams) 00 flour
1 cup (110 grams) semolina flour
2 teaspoons (10 grams) sea salt
3 tablespoons extra virgin olive oil, plus more for greasing

For the Marinara Sauce

2 teaspoons extra virgin olive oil
8 oil-packed anchovy filets, minced
1 large garlic clove, crushed with the side of your knife and peeled
1 small yellow onion, diced
2 tablespoons water
1 28-ounce can whole peeled San Marzano tomatoes
1 teaspoon sea salt
2 teaspoons white sugar
2 to 3 fresh basil leaves, torn

For Topping

3/4 cup freshly grated pecorino cheese
1 1/2 teaspoons dried oregano
2 tablespoons plain bread crumbs

Instructions

Make and Rest the Dough

Activate the yeast. In a small bowl, whisk together the yeast, sugar, and 3 tablespoons of the warm water. Set aside until it achieves a frothy consistency, about 5 minutes.
Make a shaggy dough. In a large mixing bowl, whisk together the 00 flour, semolina flour, and salt. Pour in the yeast mixture and use your hands or a wooden spoon to combine fully. Add the olive oil and remaining water and knead until the dough begins to separate from the sides of the bowl, about 2 to 3 minutes.
Knead the dough. Turn the dough out onto a large cutting board or clean surface and knead for 5 minutes. Place the bowl over the dough and let rest for 10 minutes. Remove the bowl and knead for 5 minutes, or until the dough is smooth and formed into a ball.
Rest. Place the dough back into the bowl, cover with a damp cloth, and let rest in a warm place for 1 hour.

Make the Marinara Sauce

While the dough is resting, prepare the sauce. Add the olive oil to a medium saute pan and heat to medium-low. When the oil is shimmery, Add the anchovies, garlic, and onion and saute until fragrant, about 1 minute. Add the water and cover for 5 minutes, or until the onions are softened and translucent.
Process the tomatoes. Place the tomatoes (including the juices) in a food processor or blender and pulse 2 to 3 times, or until you achieve a thick consistency, but not smooth. (You can also do this by hand, breaking them up in a medium bowl or simply as they go into the pot.)
Simmer.To the pan, add the processed tomatoes, salt, sugar, and basil leaves. Let simmer uncovered for 15 minutes, then remove from heat and set aside.

Make the Sicilian Pizza

Get ready. Preheat the oven to 400*F. Grease a 10 x 15-inch rimmed sheet pan with 2 tablespoons olive oil, making sure to also grease the sides.
Stretch and rest the dough. Transfer the dough to the pan and, using your fingertips, gently stretch it until it fills the pan. Then cover with a damp cloth and let rest for 30 minutes.
Build the sfincione. If the dough has shrunk, gently push to the edges of the pan. Cover the dough from edge to edge with the sauce. Sprinkle on the cheese, followed by the oregano, and finally the bread crumbs on top.
Bake the pizza. Bake for 40 to 45 minutes, or until the crust is golden and crispy and the sauce and topping have deepened in color.
Slice and serve. Remove from the oven, let cool for 10 minutes, then cut into 6 to 8 square slices and serve immediately.

Notes

Shop this recipe: Visit our shop to browse quality Mediterranean ingredients including the olive oil and oregano used in this recipe.
Yes, you use all of the sauce! It seems like a lot but it reduces during baking. And since the dough is thick compared to say a NY-style pizza, it really benefits from the heavy sauce.
A note about flour. This recipe calls for OO flour, which is worth seeking out, however, if you can't find it you can swap in All purpose flour.
Get ahead: The crust needs to be made on the same day, but you can make the marinara sauce in up to 5 days in advance. Let it cool and refrigerate in an airtight container. Bring to room temperature before using.
Store: Stack cooled slices of pizza in an airtight food storage container, separating each slice with parchment or wax paper. Refrigerate for up to 3 days.
Reheat: Preheat your oven to 400°F for 30 minutes before reheating the pizza directly on the oven rack or on a pizza stone for approximately 3 to 4 minutes or until fully heated through.

Nutrition

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