1 hour 40 minutes, including 1 hour for the dough to rise
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Accursio Craparo's scfincione recipe demonstrates the simplicity of this iconic deep pan pizza. Covered in homemade tomato sauce, anchovy, cheese and plenty of oregano, this is a pure slice of Sicily.
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
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
As one of Sicily’s most prominent chefs, Accursio Craparo puts the flavours of the east and west of the island centre stage at his eponymous Michelin-starred restaurant in Modica.
