Sicilian Pizza (Sfincione)

A thick, airy dough with a crispy base, topped with a rich tomato sauce and melt-in-the-mouth onions. The bold combination of anchovies and pecorino provides a deep, salty finish that coats the palate.

• Prep time: 30 min
• Cook time: 30 min
• Difficulty: Medium
• Calories: 856
• Protein: 28 g
• Carbs: 113 g
• Fat: 30 g

Ingredients

• 500 g Wheat flour ( all-purpose or bread flour )
• 350 ml Mineral water ( lukewarm )
• 20 g Fresh baker's yeast ( crumbled )
• 60 ml Extra virgin olive oil ( for the dough and the tray )
• 3 piece Yellow onion ( finely sliced )
• 400 g Round tomato ( crushed )
• 100 g Tomato caviar ( for the sauce base )
• 8 piece European anchovy ( fillets in oil )
• 80 g Pecorino cheese (sheep cheese) ( grated )
• 30 g Breadcrumbs ( fine )
• 1 tbsp Oregano ( dried )
• 10 g Gray sea salt ( fine )

Instructions

1. Kneading the dough

   In a mixing bowl, combine the flour, crumbled fresh yeast, and mineral water. Knead until the dough is supple, smooth, and pulls away cleanly from the sides. Incorporate the sea salt and extra virgin olive oil at the end of the kneading process.

2. First rise

   Shape the dough into a ball and let it rest in a warm place. The dough must double in size and show nice air bubbles on the surface.

3. Preparing the topping

   Sauté the sliced yellow onion in extra virgin olive oil until translucent and tender. Add the crushed round tomatoes and tomato caviar. Let it reduce over low heat until the sauce coats the back of a spoon.

4. Shaping and assembly

   Degas the dough and stretch it onto a generously oiled baking tray. Press the anchovy pieces into the dough. Spread the cooled sauce, sprinkle with grated pecorino, oregano, and finish with a layer of breadcrumbs for crunch.

5. Final baking

   Bake at 220°C. The pizza is ready when the bottom is well browned and crispy, and the topping is sizzling. The crumb should remain soft and thick.

Chef's tips

• Olive oil at the bottom of the pan lightly fries the base of the dough for maximum crispness.
• Don't skimp on the onions; they should be almost candied to provide the sweetness that balances the saltiness of the anchovies.

Storage

Keep refrigerated for up to 48h in an airtight container. Reheat in the oven at 180°C to restore the crispy base.