Sfincione – Sicilian pizza
Ingredients
Metric
Imperial
Sfincione dough
- 20g of yeast
- 500ml of warm water
- 500g of soft wheat flour
- 500g of durum wheat flour
- 25g of salt
- 50g of extra virgin olive oil
Passata
- 1.5kg tomato pulp, made of crushed tomatoes (including skins, seeds and flesh). You can use crushed tinned tomatoes instead if preferred
- 3 garlic cloves, sliced
- 3 sprigs of basil
- 9g of salt
- 9g of sugar
- olive oil
Sfincione topping
- 30g of anchovies
- 1.5l passata
- 250g of Caciocavallo cheese, fresh, grated
- 100g of aged Ragusano cheese, grated
- 30g of breadcrumbs
- 50g of extra virgin olive oil
- oregano, as needed
SAVE RECIPE
Equipment
- Shallow 33cm x 53cm baking tray
- Blender
Method
1
To make the sfincione dough, dissolve the yeast in the water and leave for 5 minutes to activate
- 500ml of water
- 20g of yeast
2
Once the yeast has started to foam a little, add the flours, then the salt and oil. Knead well, cover with a damp cloth, and let rise for 1 hour at 30°C
- 50g of extra virgin olive oil
- 500g of soft wheat flour
- 500g of durum wheat flour
- 25g of salt
3
Meanwhile, make the passata. Lightly fry the garlic and basil in a dash of oil. Add the tomato pulp and season with the salt and sugar
- 3 garlic cloves
- 3 sprigs of basil
- olive oil
- 1.5kg tomato pulp, made of crushed tomatoes (including skins, seeds and flesh). You can use crushed tinned tomatoes instead if preferred
- 9g of salt
- 9g of sugar
4
Stir well, allowing the flavours to infuse and the tomatoes to heat through (about 8 minutes), then remove the basil sprigs and transfer the sauce to a blender. Blitz until very smooth, then set aside
5
Preheat the oven to 180°C/gas mark 4
6
Roll out the dough and place in the baking tray. Garnish with the anchovy, Caciocavallo cheese, passata, grated Ragusano cheese, breadcrumbs, oregano and extra virgin olive oil
- oregano, as needed
- 30g of anchovies
- 1.5l passata
- 250g of Caciocavallo cheese, fresh
- 100g of Ragusano cheese, (aged) grated
- 30g of breadcrumbs
- 50g of extra virgin olive oil
7
Bake for 25 minutes, then remove and allow to cool slightly before slicing and serving
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