Sfincione – Classic
This is the traditional, time-tested version of the dish. It stays true to its origins, using well-established techniques and ingredients that define its authentic flavor. A perfect starting point for exploring its evolution.
Country: 
Italy Servings: Serves 4-6
Italy Servings: Serves 4-6Sfincione is a traditional Sicilian pizza that traces its origins back to the bustling streets of Palermo, Italy. Unlike the typical Neapolitan pizza, Sfincione is characterized by its thick, sponge-like crust and a savory topping that’s a delightful blend of simple yet robust flavors. This dish has stood the test of time as a beloved staple in Sicilian cuisine, enjoyed during festive occasions and as a comforting street food. The topping usually consists of a luscious tomato sauce enriched with sautéed onions, anchovies, herbs, and a generous sprinkle of breadcrumbs and rich caciocavallo cheese, making it a flavorful treat with every bite.
Ingredients
- All-purpose flour – 500 g / about 4 cups
- Active dry yeast – 2 tsp
- Lukewarm water – 350 ml / 1.5 cups
- Olive oil – 2 tbsp
- Salt – 1 tsp
- Canned tomatoes – 400 g / 14 oz can
- Onion, finely chopped – 1 medium
- Anchovy fillets – 4-5 fillets
- Dried oregano – 1 tsp
- Breadcrumbs – 100 g / 1 cup
- Caciocavallo cheese, grated – 100 g / 1 cup
- Salt and pepper – to taste
Instructions
- In a bowl, dissolve the yeast in lukewarm water and let it sit for about 10 minutes until frothy.
- In a large mixing bowl, combine the flour and salt. Make a well in the center and add the yeast mixture and olive oil.
- Mix together to form a dough, then knead for about 10 minutes until smooth and elastic.
- Place the dough in an oiled bowl, cover with a damp cloth, and let it rise for about 1.5 hours, or until doubled in size.
- Preheat the oven to 220°C (428°F).
- In a pan, heat some olive oil and sauté the onions until translucent. Add the canned tomatoes, anchovy fillets, oregano, salt, and pepper. Cook for 15 minutes until thickened.
- Roll out the dough on a floured surface and transfer it to a greased baking tray.
- Spread the tomato-onion mixture evenly over the dough, sprinkle breadcrumbs, and distribute the grated cheese on top.
- Bake for 20-25 minutes until the edges are golden and the cheese is bubbly.
- Let it cool slightly before slicing and serving.
Substitutions
- All-purpose flour -> Bread flour
- Caciocavallo cheese -> Parmesan or Pecorino cheese
- Anchovy fillets -> Capers
Enhancements in the Next Evolution
- Add a hint of garlic to the tomato sauce for additional depth.
- Incorporate fresh herbs like basil and rosemary to enhance the aroma.
- Experiment with half white and half whole wheat flour for added texture and flavor.
Curious to see how this dish evolves? Discover refined flavors and enhanced techniques in the next version.
