Description
Sfincione is a classic Sicilian-style pizza with a thick, airy crust topped with savory tomato sauce, anchovies, cheese, and breadcrumbs for a rich and satisfying bite.
Ingredients
- 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
- 2 teaspoons extra virgin olive oil
- 8 oil-packed anchovy filets, minced
- 1 large garlic clove, crushed 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
- 3/4 cup freshly grated pecorino cheese
- 1 1/2 teaspoons dried oregano
- 2 tablespoons plain bread crumbs
Instructions
- In a small bowl, whisk together yeast, sugar, and 3 tablespoons warm water. Let sit until frothy, about 5 minutes.
- In a large bowl, mix 00 flour, semolina flour, and salt. Add yeast mixture, olive oil, and remaining water. Mix and knead until a shaggy dough forms.
- Turn dough onto a surface and knead for 5 minutes. Cover and rest for 10 minutes, then knead another 5 minutes until smooth.
- Place dough in a bowl, cover with a damp cloth, and let rise in a warm place for 1 hour.
- Heat olive oil in a pan over medium-low heat. Add anchovies, garlic, and onion; cook until fragrant. Add water, cover, and cook until onions are soft.
- Pulse tomatoes in a blender or crush by hand to a chunky consistency. Add to the pan with salt, sugar, and basil. Simmer uncovered for 15 minutes, then set aside.
- Preheat oven to 400°F. Grease a 10 x 15-inch sheet pan with olive oil.
- Transfer dough to the pan and stretch to fit. Cover and let rest for 30 minutes.
- Spread sauce evenly over the dough. Top with pecorino cheese, oregano, and breadcrumbs.
- Bake for 40 to 45 minutes until crust is golden and crisp.
- Cool for 10 minutes, slice into squares, and serve.
Notes
- If San Marzano tomatoes are unavailable, use high-quality canned whole tomatoes.
- Allow dough to rest properly for a light and airy texture.
- You can omit anchovies for a milder flavor, though they add traditional depth.
- Store leftovers in the refrigerator for up to 3 days and reheat in the oven.
- Serve with a simple salad for a complete meal.
- Prep Time: 1 hour 30 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 420 kcal
- Sugar: 6 g
- Sodium: 780 mg
- Fat: 14 g
- Saturated Fat: 4 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 58 g
- Fiber: 3 g
- Protein: 14 g
- Cholesterol: 15 mg
