Sfincione is a thick Sicilian pizza, originally created by the mix of pizza and bread dough. It is topped with tomatoes, onions, sometimes few anchovies and grated caciocavallo cheese, seasoned with a dash of oregano. Outside Italy, the term “Sicilian pizza” is used to describe all kinds of things, but until the 1820s sfincione (loosely translated “thick sponge”) was the kind of “pizza” usually consumed in Sicily, especially in the western part of the island.
http://www.palermostreetfood.com/blog/2014/8/8/sfincione
I know that Sfincione was a street food, and very much like the pizza at L&B in Brooklyn. But, I saw this description of it online and I liked it.
Sfincuini Siciliano (Sicilian Pizza)
Ingredients
- 400 g Durum wheat flour
- 200 g Flour 0
- Mother yeast 50 g or 10 g of brewer’s yeast
- 400 ml of water approx
- q.s. Extra virgin olive oil
- 1 tsp Salt
- 400 g Peeled tomatoes
- Fresh Basil
- 2-3 shallots
- q.b. Parmigiana cheese
- q.b. oregano
- q.b. Homemade Sicilian Spice
- q.b. crushed red pepper
- to taste Anchovies anchovies
- q.s. Grated bread
Instructions
- Put flour, salt, oil and yeast in the mixing bowl of a stand up mixer, fitted with the hook attachment.
- Then pour in warm water and put the mixer on low for about 10 minutes.
- Then change the hook to the paddle attachment and mix on high for 10 minutes.
- adding a drizzle of olive oil as necessary.
- Let the dough rise for about 8-10 hours covered with a cloth.
Meanwhile, prepare the Sauce.
- Peel the shallots, cut them into thin slices and sauté them in olive oil with a pinch of red pepper.
- Add two to four anchovies and let them disintegrate into the oil
- Season them with a small pinch of salt.
- Pour in the tomatoes, basil, and about a big pinch of Sicilian Spice. Let this simmer for about 10 minutes and turn off the gas.
- Once the dough has doubled in size and is ready
- Preheat the oven to 400 °F
- Roll out the dough into a pan greased with oil, to a thickness of about 3 fingers.
- Dress with tomato sauce, grated Parmigiana cheese and a drizzle of extra virgin olive oil.
- Sprinkle with oregano and grated bread.
- Bake for about 30-40 minutes.
