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Sfincione Sicilian Pizza Recipe

Sfincione Sicilian Pizza Recipe

Photographs : Alberto Rossi

Sfincione Sicilian Pizza Recipe

FOR THE DOUGH

  • 2 cups (250 g) durum wheat flour or semolina flour
  • 2 cups (250 g) all-purpose flour or
  • Italian “00” flour, plus more as needed
  • 21/4 tsp. (6 g) active dry yeast
  • 1 cup (250 ml) lukewarm water
  • 11/4 tsp. (5 g) sugar
  • 3 tbsp. plus 1 tsp. (50 ml) extra-virgin olive oil
  • 2 tsp. (12 g) salt

FOR THE TOPPING

  • 3 medium tomatoes, peeled, seeded and finely chopped
  • 8 anchovies, desalted or in oil
  • 31/2 oz. (100 g) fresh Caciocavallo or provolone cheese
  • 31/2 oz. (100 g) semi-seasoned
  • Caciocavallo or provolone cheese, grated
  • 1 medium onion, finely chopped
  • 3 tbsp. plus 1 tsp. (50 ml) extra-virgin olive oil
  • Salt and pepper to taste
  • Chopped fresh oregano

Method :

  1. Mix the flours on a clean work surface and make a well in the center. Dissolve the yeast in the water and add it to the well. Gradually incorporate into the flour until a loose dough forms. Add the sugar and the oil and, lastly, the salt dissolved in 3 tbsp. (50 ml) of water. Knead the dough until smooth and elastic.
  2. Cover the dough with lightly oiled plastic wrap and let rise until doubled in volume, about 1 hour. In a bowl, toss the tomatoes with the salt, pepper and oil. Stir in the onion and a pinch of oregano.
  3. Spread the dough with your fingertips in a greased round baking pan. Cover it with the cheese, the anchovies, and the tomato mixture. Let it rise for at least 30 minutes. Bake at 450°F (230°C) for 25 minutes, or until crust is golden brown and cheese
    is melted.

Preparation time : 30 minutes
Rising time : 11/2 hours
Cooking time : 25 minutes
Difficulty : medium
4 Servings

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Source :

ACADEMIA BARILLA

Ambassador of Italian Gastronomy Throughout The World

Recipes by : Chef Mario Grazia & Chef Luca Zanga

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See also Italian recipes “Pizza Margherita Recipe”