Sfincione Recipe

Name: Sfincione
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: one 12x18-inch sheet pan pizza
Cuisine: Italian (Sicilian)
Ingredients: For the dough: 3 1/2 cups all-purpose flour; 1 packet (2 1/4 tsp) active dry yeast; 1 cup warm water (110°F); 1/4 cup olive oil; 1 tsp salt; 1 tsp sugar; For the topping: 2 cups canned crushed tomatoes; 1/2 cup olive oil; 2 cups thinly sliced yellow onions; 6 anchovy fillets, chopped; 1 tsp dried oregano; Salt and black pepper to taste; 1 1/2 cups shredded caciocavallo or mozzarella; 1/2 cup dry breadcrumbs

Italian (Sicilian) · Main course · 60 min total

Sfincione recipe videos

Sfincione is a thick, airy Sicilian pizza topped with a rich tomato sauce, anchovies, onions, caciocavallo or mozzarella, and breadcrumbs. This home-cook version captures the authentic flavors of Palermo.

30
min prep

30
min cook

6
servings

480
kcal/serving

Ingredients

For the dough: 3 1/2 cups all-purpose flour
1 packet (2 1/4 tsp) active dry yeast
1 cup warm water (110°F)
1/4 cup olive oil
1 tsp salt
1 tsp sugar
For the topping: 2 cups canned crushed tomatoes
1/2 cup olive oil
2 cups thinly sliced yellow onions
6 anchovy fillets, chopped
1 tsp dried oregano
Salt and black pepper to taste
1 1/2 cups shredded caciocavallo or mozzarella
1/2 cup dry breadcrumbs

Instructions

Dissolve yeast and sugar in warm water; let stand 5 minutes until frothy.
Mix flour and salt in a large bowl. Add yeast mixture and 1/4 cup olive oil; stir until a shaggy dough forms. Knead on a floured surface for 8 minutes until smooth and elastic.
Place dough in an oiled bowl, cover, and let rise in a warm place for 1 hour until doubled.
Meanwhile, heat 1/4 cup olive oil in a skillet over medium heat. Add onions and cook, stirring occasionally, until soft and golden, about 15 minutes. Add anchovies and cook 1 minute more.
Stir in crushed tomatoes, oregano, salt, and pepper. Simmer for 10 minutes, then remove from heat.
Preheat oven to 450°F. Oil a 12x18-inch rimmed baking sheet.
Punch down dough and press it evenly into the prepared pan, letting it rest 10 minutes if it springs back.
Spread the tomato-onion mixture over the dough. Sprinkle with shredded cheese and breadcrumbs. Drizzle with remaining 2 tablespoons olive oil.
Bake for 20-25 minutes until crust is golden and cheese is bubbly. Let cool 5 minutes before slicing.

Tips

For a crispier crust, preheat the baking sheet in the oven before adding the dough.
Sfincione is best served warm, but can be reheated in a 350°F oven.
Leftover sfincione can be stored in the refrigerator for up to 3 days.

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