How to Make a Sicilian Pizza Pie at Home: A Sfincione-Style Recipe That Actually Works

Overview

This video teaches how to make authentic Sfincione, a thick, focaccia-like Sicilian pizza traditionally topped with tomato, slow-caramelized onions, anchovies, caciocavallo cheese, breadcrumbs, and oregano. Learn a family recipe perfected over forty years, designed for home kitchens to achieve a crispy bottom, soft interior, and a sweet-salty-savory topping.

Ingredients

• 600 grams flour (about 4 3/4 cups, Italian tipo 00 or American bread flour)
• 420 grams water (about 1 3/4 cups, room temperature)
• 12 grams fine sea salt (about 2 teaspoons)
• 3 grams fresh yeast (or 1 gram active dry yeast, about 1/4 teaspoon)
• 30 grams extra-virgin olive oil (about 2 tablespoons, for dough)
• 450 grams good canned whole San Marzano tomatoes (about 1 pound, hand-crushed and drained briefly)
• 2 medium yellow onions (about 500 grams total, thinly sliced)
• 6-8 anchovy fillets packed in olive oil (coarsely chopped)
• 200 grams caciocavallo cheese (about 7 ounces, grated; or substitute primo sale, provolone, or 50% low-moisture mozzarella + 50% pecorino romano)
• 80 grams coarse toasted breadcrumbs (about 3/4 cup, pangrattato)
• 1 tablespoon dried oregano (preferably Sicilian)
• 2 tablespoons good olive oil (for drizzling)
• Sea salt to taste

Instructions

1. Warm water to about 25°C (77°F). Crumble fresh yeast into the water, or whisk in active dry yeast, and let it sit for 2 minutes.
2. Add flour to a large mixing bowl, make a well in the center, and pour in the yeast water.
3. Begin mixing with your hand or a wooden spoon, pulling flour from the edges into the liquid until a shaggy mass forms.
4. Add the salt and the 30 grams of olive oil to the dough.
5. Turn the dough onto a lightly floured surface and knead for 10-12 minutes by hand, or 8 minutes in a stand mixer with the dough hook on medium speed, until smooth, elastic, and slightly glossy.
6. Form the dough into a ball, place it in an oiled bowl, and cover with plastic wrap or a clean damp cloth.
7. Allow the dough to bulk ferment at room temperature for 2 hours, until it has nearly doubled in size.
8. Transfer the bowl to the refrigerator for a cold retard, leaving it for 24 to 48 hours (48 hours is ideal).
9. Prepare topping ingredients: Hand-crush San Marzano tomatoes and drain briefly. Thinly slice yellow onions and caramelize them. Coarsely chop anchovy fillets. Grate caciocavallo cheese. Make coarse toasted breadcrumbs from stale bread.

In this video

• Sfincione is a thick, rectangular focaccia-like pizza, traditionally baked in a rimmed tray generously oiled with olive oil.
• Traditional sfincione toppings include tomato, slow-caramelized yellow onions, anchovies, caciocavallo or primo sale cheese, coarse toasted breadcrumbs, and oregano.
• Sfincione is distinct from what American diners call Sicilian pizza, which is a New York invention with mozzarella, crushed tomatoes, and a thicker bread base.
• Authentic sfincione is a traditional home-kitchen and Palermo street-food recipe, often enjoyed during Christmas Eve and the Feast of San Giuseppe.
• The authentic crust is crisp on the bottom from the oil, soft and springy in the middle from long fermentation, and has a sweet-salty-savory topping.
• The dough for one half-sheet pan requires 600 grams of flour, 420 grams of water (70% hydration), 12 grams of fine sea salt (2% of flour weight), 3 grams of fresh yeast (or 1 gram of active dry yeast), and 30 grams of extra-virgin olive oil.
• A very small amount of yeast combined with a long cold fermentation (24 to 48 hours) is crucial for developing deep flavor in the dough.
• Essential topping ingredients include hand-crushed San Marzano tomatoes, thinly sliced caramelized yellow onions, chopped anchovy fillets, grated caciocavallo cheese (or substitutes), coarse toasted breadcrumbs (pangrattato), dried oregano, and olive oil.
• The dough should be kneaded for 10-12 minutes by hand or 8 minutes in a stand mixer until smooth, elastic, and slightly glossy, springing back halfway when pressed.
• After a 2-hour room temperature bulk ferment, the dough must undergo a critical cold retard in the refrigerator for 24 to 48 hours, with 48 hours being ideal.

Frequently asked questions

What is the difference between authentic Sfincione and American 'Sicilian pizza'?

Authentic Sfincione is a thick, focaccia-like pizza from Palermo with specific toppings like caramelized onions, anchovies, and caciocavallo, distinguishing it from the New York invention with mozzarella and crushed tomatoes that Americans often call 'Sicilian'.

What type of flour is best for Sfincione dough?

Italian tipo 00 flour is traditional for the softest crumb, but American bread flour with 12-13% protein content is a very good and accessible alternative for home bakers.

Why is a long cold fermentation important for Sfincione dough?

The long cold fermentation, lasting 24 to 48 hours in the refrigerator, allows the small amount of yeast to work slowly, developing deep flavor, relaxing the gluten network, and breaking down carbohydrates for beautiful browning.

What cheese is traditionally used for Sfincione?

Caciocavallo cheese is traditional. If unavailable, primo sale, provolone, or a blend of 50% low-moisture mozzarella and 50% pecorino romano can be substituted.

Can I omit anchovies from the Sfincione topping?

While anchovies are a traditional and essential ingredient that adds depth to the topping, they can be omitted if you are strongly averse, though it is suggested to try them as the small amount disappears into the overall flavor.