I first had sfincione from a small bakery in Scopello, Sicily and it was one of the best pizzas I've ever had. It took me a couple of tries to make it as close to the real things as possible, but this recipe takes me straight back there. And you don't need a pizza oven to make it.
Category
Lunch
Servings
8
Prep time
2 hours 30 minutes
Cook time
20 minutes
I first had sfincione from a small bakery in Scopello, Sicily and it was one of the best pizzas I've ever had. It took me a couple of tries to make it as close to the real thing as possible, but this recipe takes me straight back there. And you don't need a pizza oven to make it.
Ingredients
- 500g (4 cups) bread flour
- 500g (4 cups) durum wheat semolina
- 14g (1 tbsp) dry instant yeast
- 100ml (7 tbsp) extra-virgin olive oil
- 12g (2 tsp) salt
- 2 yellow onions, thinly sliced
- 10 anchovies
- 2 cans (400g each) peeled tomatoes
- 200g (7 oz) provolone cheese, diced
- 40g (1/3 cup) breadcrumbs
- 1 tsp dried oregano
- 40g (1/3 cup) finely grated pecorino cheese
Directions
In a stand mixer with a dough hook attachment, combine the bread flour, durum wheat semolina, yeast, and salt. Set to medium-low speed. Once mixed, gradually add 700ml (3 cups) of warm water, mixing for 2-3 minutes until fully absorbed. Add the olive oil and continue mixing for another 3-4 minutes until the dough is smooth. Note that this will be a high-hydration dough, so it will be quite sticky.
- Turn the dough onto a floured surface and knead for 1-2 minutes until a smooth, tight ball forms. Transfer it to a clean, oiled bowl, cover with a tea towel, and let it prove for about 1 hour or until it has doubled in size.
- Once the dough has risen, generously brush a full-size sheet pan with olive oil. Place the dough in the pan and gently stretch it to fill the entire surface. Cover again with a tea towel and let it prove for another hour or until doubled in size.
- While the dough is proving, preheat the oven to 240°C/475°F (fan-forced).
- In a pan over medium heat, warm 2 tablespoons of olive oil. Add the sliced onions, 4 anchovies, and a pinch of salt. Sauté for 6-7 minutes, stirring often, until the onions are softened and lightly golden.
- Add the peeled tomatoes to the pan, then add one-third of a tin of water to each empty can, swish, and pour into the pan. Break up the tomatoes and cook over medium-low heat for about 1 hour, stirring occasionally.
- In a small bowl, combine the breadcrumbs, dried oregano, and grated pecorino cheese. Set aside.
- Once the dough has risen a second time, remove the tea towel. Drizzle a bit of olive oil over the surface, then evenly press diced pieces of provolone cheese into the dough. Place one-third of an anchovy near each cheese piece, pressing them into the dough.
- Place the dough in the preheated oven and bake for 12 minutes, until the base is nearly cooked through.
- Remove the pizza from the oven and spread the prepared sauce evenly over the top. Sprinkle with the breadcrumb, oregano, and pecorino mixture. Return to the oven and bake for an additional 6-7 minutes, until the sauce bubbles and the top is golden.
- Remove from the oven and let the sfincione rest for 5 minutes before carefully removing it from the pan. Let it cool slightly, then cut and serve warm.
