Sfincione Siciliano (deep pan Sicilian pizza)

Sfincione is a legendary Sicilian street food with universal appeal. A hearty, tomatoey, deep dish pizza topped with gooey scamorza cheese and salty anchovies that fills the house with tantalising aromas as it bakes.

• serves

  4

• prep

  25 minutes

• cook

  30 minutes

• difficulty

  Easy

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Ingredients

• 2 tbsp extra - virgin olive oil, plus extra for drizzling
• 1 onion, thinly sliced
• Pinch sea salt flakes
• 400 g can chopped tomatoes
• ground black pepper, to taste
• 1-2 tbsp dried oregano
• 80 g freshly grated hard cheese such as caciocavallo, pecorino or aged dried provolone
• 50 g dried breadcrumbs (optional)
• 6 - 8 anchovy fillets in olive oil, drained

Pizza dough

• 2 tsp dried yeast
• 425 ml lukewarm water
• 450 g (3 cups) strong (00) flour
• 100 g durum wheat flour (semolina flour)
• 3 tsp sea salt flakes

Standing time: 4.5 hours

Instructions

1. For the pizza dough, mix the yeast and lukewarm water in a bowl and stand for a few minutes to froth up.
2. Tip the flours into a large bowl, add the yeast mixture and mix for 1 - 2 minutes or until the dough comes together. Add the salt and knead lightly to incorporate. Turn out the dough onto a lightly floured work surface and knead for 5 - 7 minutes or until smooth (you can also use an electric mixer fitted with the dough hook for this). Shape the dough into a ball, place in an oiled bowl and drizzle a little olive oil on top to prevent a crust forming. Cover with a damp kitchen cloth and rest at room temperature for 30 minutes or until the dough is very relaxed and smooth.
3. Using floured hands, stretch the dough into a 40 cm x 50 cm rectangle. Fold the top and bottom thirds into the centre, like you are folding a letter, then fold the dough onto itself into a ball. Cover with a damp kitchen cloth and rest at room temperature for 3 - 4 hours or until doubled in size.
4. Meanwhile, heat the olive oil in a large frying pan over medium heat. Add the onion and salt and cook for 2 - 3 minutes or until softened. Add the tomatoes and a little extra salt and cook for 20 minutes or until slightly reduced. Set aside.
5. Preheat the oven to 200°C.  Lightly grease a baking tray with oil.
6. Punch down the risen pizza dough and knead briefly on a lightly floured surface to expel any air bubbles, then stretch out with your hands until 1.5 cm thick. Place the rolled dough on the tray. Top with the tomato mixture, a pinch of salt and a good grind of pepper, the oregano, grated cheese and a drizzle of olive oil. Sprinkle with breadcrumbs, if using.
7. Bake for 25 - 30 minutes or until golden and puffed. Top with the anchovies and enjoy hot, warm or at room temperature.

 

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

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