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Sfincione – Sicilian pizza

  • Side
  • easy
  • Serves32
  • 1 hour 40 minutes, including 1 hour for the dough to rise

PT1H40M

PT1H

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Ingredients

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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

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Method

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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
7
Bake for 25 minutes, then remove and allow to cool slightly before slicing and serving
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