Sicilian Sfincione Pizza

How to Make Sicilian Sfincione Pizza

1. 1

   Step 1: Make the dough

   Whisk the instant yeast into the warm water until dissolved, then pour into a large mixing bowl. Add the flour, salt, and 4 tablespoons of the olive oil; mix and knead by hand or with a mixer fitted with a dough hook until smooth and elastic, about 7–10 minutes. Transfer to an oiled bowl, cover, and let rise in a warm spot until doubled, about 60 minutes.

   For this step

   • 2 1/4 teaspoonsInstant dry yeast
   • 1 1/4 cupsWarm water (about 95°F/35°C)
   • 4 cupsAll-purpose flour
   • 2 teaspoonsFine sea salt
   
2. 2

   Step 2: Cook the tomato-onion sauce

   Heat 1–2 tablespoons of the olive oil in a skillet over medium heat and add the finely chopped onion, cooking until soft and translucent, about 8–10 minutes. Stir in the crushed tomatoes and dried oregano, season with salt to taste, and simmer gently until slightly thickened, about 15–20 minutes; remove from heat and let cool slightly.

   For this step

   • 1 can (28 oz)Canned crushed tomatoes
   • 1 largeLarge yellow onion, finely chopped
   • 1 teaspoonDried oregano
   
3. 3

   Step 3: Assemble the sfincione in a pan

   Generously oil a rimmed 9x13-inch (or similar) sheet pan with the remaining olive oil. Press the risen dough into the pan with your fingertips to an even thickness, building a slightly higher rim at the edges; spread the tomato-onion sauce evenly over the dough. Sprinkle the surface with fresh breadcrumbs and the grated Pecorino Romano, which will create the classic sfincione crust; allow the assembled pizza to rest for 15–20 minutes to puff slightly.

   For this step

   • 1/2 cupFresh breadcrumbs (or panko)
   • 3/4 cupPecorino Romano, finely grated
   
4. 4

   Step 4: Bake and finish

   Preheat the oven to 425°F (220°C) and bake the pan pizza on the middle rack until the crust is deeply golden and the topping is bubbly, 25–30 minutes. Remove from oven, drizzle with a little extra olive oil if desired, let cool 10 minutes, then cut into 6 portions and serve warm.
   

1. Whisk the instant yeast into the warm water until dissolved, then pour into a large mixing bowl. Add the flour, salt, and 4 tablespoons of the olive oil; mix and knead by hand or with a mixer fitted with a dough hook until smooth and elastic, about 7–10 minutes. Transfer to an oiled bowl, cover, and let rise in a warm spot until doubled, about 60 minutes.
2. Heat 1–2 tablespoons of the olive oil in a skillet over medium heat and add the finely chopped onion, cooking until soft and translucent, about 8–10 minutes. Stir in the crushed tomatoes and dried oregano, season with salt to taste, and simmer gently until slightly thickened, about 15–20 minutes; remove from heat and let cool slightly.
3. Generously oil a rimmed 9x13-inch (or similar) sheet pan with the remaining olive oil. Press the risen dough into the pan with your fingertips to an even thickness, building a slightly higher rim at the edges; spread the tomato-onion sauce evenly over the dough. Sprinkle the surface with fresh breadcrumbs and the grated Pecorino Romano, which will create the classic sfincione crust; allow the assembled pizza to rest for 15–20 minutes to puff slightly.
4. Preheat the oven to 425°F (220°C) and bake the pan pizza on the middle rack until the crust is deeply golden and the topping is bubbly, 25–30 minutes. Remove from oven, drizzle with a little extra olive oil if desired, let cool 10 minutes, then cut into 6 portions and serve warm.