sfincione

If you are looking for an authentic Sicilian Pizza, then you are looking for Lo Sfincione. Let's take a look at this delicious, specialty pizza.

Sicilian Pizza (Sfincione)

flour

¼ tsp dry yeast

salt

Tbsp honey (or sugar)

water

olive oil

red onions (sliced)

42 oz San Marzano tomatoes

garlic (chopped)

anchovy filets

caciocavallo

oregano

breadcrumbs

Make the dough by combining the yeast, salt, and sugar in a large bowl. Set aside for 10 minutes.

Add the flour and salt and knead until a smooth dough forms.

Place the dough in a large bowl, cover, and set aside to rise for three hours.

While the dough is rising, heat the olive oil in a large skillet. Sauté the onions until soft, about 5-8 minutes. Set half the onions aside to use as toppings and keep the remaining onions in the pan.

Add the tomatoes and garlic to the pan and cook for about 20 minutes. Smash the tomatoes with a spatula to make into a thick sauce. Add the oregano and remove it from the heat to cool.

Once the dough is ready, press it into a rimmed sheet tray that has been greased with olive oil.

Place the anchovy fillets over the dough then top the dough with the cooked onions.

Coat the pizza with the sauce and then sprinkle on the grated cheese.

Add the breadcrumbs over the entire surface of the pizza then place it in a preheated 450 degrees F oven.

Bake for 15 minutes or until the breadcrumbs are golden and the dough has risen. Slice and enjoy!

Sicilian Pizza aka Lo Sfincione made with a thick, soft rectangular pizza crust, a rich tomato sauce flavoured with onions and anchovies and topped with breadcrumbs. Learn how to make this Sicilian street food at home with easy step by step photos and video tutorial!

Sicilian Pizza Sfincione

00 flour ((500 grams))

tsp fast action yeast ((7 grams))

tbsp olive oil (plus extra for greasing)

sugar

white onion (thinly sliced)

anchovies

tomatoes tomatoes tomatoes

cacciocavallo cheese (cubed,

Salt and pepper (to taste)

breadcrumbs ((30 grams))

pecorino

Add the flour to a large mixing bowl and add the sugar, salt and yeast making sure to not place the yeast directly on the salt.

Stir to combine the dried ingredients then make a well in the center and add the warm water and olive oil.

Stir to form a dough then tip out onto a clean work surface lightly dusted with flour. Knead the dough for 10 minutes until smooth and elastic then place in a clean bowl lightly greased with a little olive oil. Cover with plastic wrap and leave to proof for around 3 hours or until tripled in size.

Meanwhile, make the sauce, add the olive oil to a large pan or skillet on a medium heat.

Add the sliced onion and saute slowly until soft and translucent (5-10 minutes). Once soft add the anchovies and stir, breaking them up as they cook. Saute the onions and anchovies for 5 minutes.

Add the tomatoes and simmer the sauce for 15 minutes.

Next, add the cubed cheese with a pinch of salt and pepper and continue to cook the sauce for another 10 minutes, set aside to cool.

After the dough has risen, tip it out into a clean work surface lightly dusted with flour and divide into two. Roll each half of dough out into a rectangle big enough to fit a 13x9 inch baking tray, it should be around ½ inch thick.

Lightly grease the baking tray with olive oil and place the dough in the tray. Top with half of the prepared sauce making sure to spread it out to the edges. Repeat with the second pizza.

Cover with plastic wrap and leave to proof for a second time for two hours or until doubled in size.

Pre-heat the oven to 450F/230C.

Mix the breadcrumbs, grated pecorino, dried oregano and olive oil in a bowl then sprinkle over each pizza.

Bake in the oven for 25-30 minutes, let rest for 5 minutes then cut into slices and serve.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1588002903/aewoukziz9oojpuqxk8m.mp4

Sfincione Siciliano is a Sicilian style pizza which differs from your usual pizza as it is coated with a layer of crisp breadcrumbs. A delicious alternative to your typical cheese covered pizza and definitely a must-try!

Sicilian Sfincione (Sicilian Style Pizza)

active dry yeast (8 grams)

all-purpose flour

tsp salt

onion

tomatoes

garlic (minced)

dry oregano

salt (to taste)

dry unseasoned bread crumbs

Pecorino Romano cheese (or aged caciocavallo cheese)

anchovy

olive oil (for greasing the pan and

In a small sauce pan, warm the water until lukewarm. Place the yeast in a small bowl and cover with warmed water. Let sit for 10 minutes until foamy.

In the bowl of a stand mixer fitted with a dough hook, combine the flour and salt.

When the yeast has proofed, stir in the olive oil and sugar. With the mixer running on low, pour the yeast mixture into the flour. Mix until combined. 

Switch to medium speed and knead the dough for 10 minutes until smooth and elastic. If necessary, knead by hand for a few minutes. Place the dough in a greased bowl, turning to coat all sides. Cover in plastic wrap and let rise until doubled in bulk, about two hours.

Prepare the dough

Meanwhile prepare the toppings. Heat olive oil in a medium sized skillet and sauté the onions until golden, about five minutes. Stir in the minced garlic and cook two minutes longer.

Add the peeled tomatoes and break them down with a wooden spoon. Stir in the oregano and salt, to taste. Lower to a simmer and cook for 30 minutes.

Toast the bread crumbs in a dry pan on medium heat until lightly browned, about two minutes. Set aside. 

Prepare the sauce

When the dough has risen, oil a 10x16 inch baking sheet generously. Using your finger tips, stretch out the dough to cover the entire pan. Cover with a tea towel and let sit 30 minutes.

Preheat oven to 425 degrees F. If using, distribute anchovy fillets evenly over the dough. Cover with the prepared tomato sauce. Sprinkle the grated cheese over the sauce, then cover with toasted breadcrumbs. Sprinkle with oregano and lightly drizzle with olive oil.

Bake for 25 minutes until the bottom is browned and the breadcrumbs are crisp.  Cut into squares and serve hot or cold.

To assemble and bake

I GREW UP EATING SFINCIONE AND COULD NOT FIND OUR FAMILY RECIPE!  THIS WAS PRETTY DARN CLOSE AND IS ABSOLUTELY DELICIOUS!  I MAKE IT GLUTEN FREE AND IT'S VERY YUMMY! 
IT REMINDS ME OF MY ITALIAN IMMIGRANT DAD AND HIS FRIENDS!

Hi Nadia,

How can I double this recipe? Do i need to simply double it or adjust the percentage of ingredients?

Thanks! I look forward to trying your recipe!

Can this recipe  also be made into Italian bread for dinner ?

I had to reply to you because my name is also Maria Vella and my family lives in Bagheria, but I live in the US. I was in Porticello over the summer when I went to visit.

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