SFINCIONE: SICILIAN PIZZA RECIPE & HISTORY – ALL YOU NEED TO KNOW!
SFINCIONE: SICILIAN PIZZA RECIPE & HISTORY – ALL YOU NEED TO KNOW!
The Sfincione recipe is one of the most popular and traditional Sicilian pizzas. This thick flatbread seasoned with a tasty tomato sauce, preserved anchovies, and Sicilian cheese is a street food delicacy easy to find in the Palermitan markets: a must-to-try with a very ancient history. Here the traditional recipe!
INGREDIENTS
- 4 cups + 3 tbsp (500 g)bread flour
- 3 cups (500 g) semolina flour
- 21 oz (600 ml) lukewarm water
- 1.5 (10 g) dry active yeast
- 42 oz (1.2 kg) canned whole San Marzano tomatoes
- 2 (500 g) big onions, red or white
- 7 tbsp extra-virgin olive oil
- 5 tbsp bread crumbs
- 3 tbsp dried oregano
- 3 oz (85 g) Sicilian Primo Sale cheese (alternatively, Caciocavallo or soft goat cheese Cheddar)
- 2 oz (55 g) Ragusano cheese (alternatively, Pecorino cheese)
- 1 tbsp sugar
- 1 dash black pepper
- as needed table salt
INSTRUCTIONS
- SFINCIONE DOUGH
- First of all, pour 21 oz (600ml) of lukewarm water into a bowl, then add the active dry yeast and 1 tbsp of sugar. At this point, melt the yeast with your hands, then combine the two flours and add them a spoon at a time, kneading constantly. On the halfway, add 4 tbsp of olive oil, and 1 tsp of table salt. The exact amount of flour to reach the perfect result depends on the season and the humidity, so add flour and knead until the mixture results in a soft, elastic, and smooth on the surface ball.
- Now, wrap the bowl and let the dough rise into the turned off oven at room temperature until double its volume (about 3 hours).
- TOMATO SAUCE[br]Waiting for the dough rising, prepare the tomato sauce. First, peel and reduce the onion into thin slices, then sautè them along with 2 tbsp of extra virgin olive oil and a pinch of salt until soft and translucent. After that, mince the canned San Marzano tomatoes and add them into the saucepan along with their tomato puree, and a generous amount of dried oregano. Cook over medium/low flame until the sauce becomes thick, but still creamy, stirring as needed. Finally, turn off the heat and let the sauce cool down until lukewarm.
- LAYING THE DOUGH
- When the dough is ready, grease a baking tray with 1 tbsp of olive oil, and spread it with a paper towel. Now lay the dough delicately: you want not flatten it too much. After that, distribute the diced soft cheese (Primo Sale, or Caciocavallo, or goat cheddar), and the anchovies fillets. Finally, cover the tray with a damp cloth and wait 1 hour more.
- TOMATO SAUCE; BREAD CRUMBS; AND RAGUSANO
- Now, add a thick layer of tomato sauce, then spread the bread crumbs, and cover eventually with grated Ragusano cheese (alternatively, Pecorino). Let the Sfincione rise 30 minutes more.
- BAKING AND SERVING
- Preheat the oven to 465° F (240° C), then bake the Sicilian Pizza. After 5 minutes, low the oven temperature to 430 °F (220° C) and bake about 25 minutes more, until perfectly cooked.
- Serve lukewarm, or at room temperature.
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