Sicilian Pizza "sfincione"

How to make Sicilian Pizza Recipe "sfincione" Sfincione is a typical product of the culinary tradition of Palermo. The name seems to derive from the Latin term “spongia,” which means sponge, possibly because this soft, leavened dough is indeed very similar to a sponge.

Preparation time: 30 minutes – Cooking time: 25 minutes – Rising time: 1 hour 30 minutes

4 Servings

for the dough:
2 cups (250 g) durum wheat flour or semolina
2 cups (250 g) all-purpose flour or Italian “00” flour, plus more as needed
1 1/4 tbsp. (15 g) fresh yeast, crumbled
1 cup (250 ml) lukewarm water
1 1/4 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
3 1/2 oz. (100 g) fresh caciocavallo or provolone cheese
3 1/2 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:
Mix the two types of flour together 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 start incorporating the yeast mixture into the flour until a loose dough starts to form, then add the salt.

Add the sugar and the oil and lastly, add the salt dissolved in 3 tablespoons (50 ml) of water. Knead the dough until smooth and elastic. Cover the dough with lightly oiled plastic wrap and let rise in a warm room until it has doubled in volume, about 1 hour.

In the meantime, toss the tomatoes in a bowl with the salt, pepper and oil; then stir in the onion and a pinch of oregano.

Spread the dough with your fingertips in a greased round baking pan oven dish. Cover it with the cheese, the anchovies, and the tomato mixture. Let it rise for at least 30 minutes.

Bake in the oven at 480°F (230°C) for 25 minutes, or until crust is golden brown and cheese is melted.

Sicilian Pizza "sfincione"