Methods to Make Sfincione Palermitano

Whereas somebody from Palermo would by no means name this dish something aside from “sfincione,” this unimaginable recipe will be considered a form of Sicilian pizza. With a thick and spongy dough, a hearty onion and tomato-based sauce, and a punchy and umami-rich taste, that is the antithesis of Neapolitan pizza.


Methods to Make Sfincione Palermitano | Genuine Sicilian Pizza Recipe

One very handy benefit sfincione has over Neapolitan pizza is that, in contrast to the latter, it may be constructed from begin to end in sooner or later! Subsequent time you’re craving a pizza however don’t need to look forward to the following day, give this thick-crust Sicilian “pizza” a shot.

Sicilian vs. Neapolitan Pizza

What makes sfincione completely different from conventional pizza? For starters, the dough is totally completely different. Whereas regular pizza dough is made with 00 (or all-purpose) flour, yeast, water and salt, sfincione dough additionally mixes in some semolina flour, olive oil and a tiny little bit of sugar. The oil makes the dough spongy and, ultimately, barely crispy; the sugar provides a touch of sweetness that pairs very properly with the onion sauce which brings plenty of pure sweetness to the “pizza.” These may look like minor tweaks however the last outcomes are completely divergent!

A standard tomato pizza sauce is rarely cooked, because it’s meant to retain a light-weight and contemporary style (which is why delicate basil works so properly with it). Sfincione sauce is thick and cooked down to realize a robust, savory taste, which is then additional accented with the daring flavors of anchovies and oregano.

Lastly, in fact, there’s the shape issue. Sfincione isn’t spherical, it’s a pan pizza that’s reduce sq.. The large, thick slices are a far cry from thin-crust pizza, however they fantastically absorb the heavier sauce.

Watch the Pasta Grammar video the place we make Sciavata right here:


Makes: One giant pan pizza which serves 6-8 folks

Prepare dinner Time: As much as 7 hours, largely unattended

For the dough, you’ll need:

  • 1 tsp (5g) lively dry yeast

  • 1 1/4 cups (300g) water

  • 2 1/2 cups (300g) all-purpose flour, plus additional for dusting

  • 1 2/3 cups (200g) semolina flour

  • 2 tbsp (30g) additional virgin olive oil

  • 2 1/2 tsp (12g) salt

  • 3 1/2 tsp (15g) white granulated sugar

For the sauce and toppings, you’ll need:

  • 3-4 tbsp additional virgin olive oil, plus additional for drizzling and brushing

  • 2 giant onions, thinly sliced

  • 28 oz. (800g) canned entire peeled tomatoes

  • Salt

  • Recent black pepper

  • ~10 anchovies underneath oil, chopped

  • 4 oz. (115g) chopped Sicilian caciocavallo cheese (or substitute with a pointy provolone)

  • 1/2 cup (45g) bread crumbs, or to style

  • Grated cheese to style (if you could find it, use a Sicilian caciocavallo; in any other case substitute with pecorino or Parmigiano-Reggiano)

  • Dried oregano to style

Additionally, you will want

Stir the dry yeast into the water till it has dissolved. In giant mixing bowl, mix the flours, olive oil, salt and sugar. Combine them collectively properly, then start steadily including the water whereas persevering with to combine by hand.

When all the water is included and a tough dough has shaped, switch it to a clear work floor and knead till it is vitally even and pretty clean—about 10-Quarter-hour. If the dough is sticky, mud it with a bit flour. It needs to be comfortable and pliable; if it’s too dry you’ll be able to work a bit extra water in.

Place the completed dough again into the blending bowl, cowl it with plastic wrap, and let it rise at room temperature for 3-4 hours or till it doubles in measurement. Liberally brush a medium non-stick baking tray with olive oil and switch the dough into the middle. Rub a bit oil in your fingers to forestall sticking and use your fingers to press the dough out till it evenly fills the tray into each nook. Cowl with plastic wrap and let it rise for 1-2 hours or till it’s about an inch thick.

Whereas the dough rises within the pan, you’ll be able to put together the sauce. Mix the olive oil and sliced onions in a saucepan over medium warmth. Prepare dinner the onions, stirring steadily, till they’re barely tender. In the meantime, put together the entire peeled tomatoes by slicing them right into a pulp with kitchen shears (you too can break them up by hand).

Pour the tomatoes (plus all of the purée from the can) into the onions. Stir all collectively, season with a beneficiant pinch of salt, and convey to a mild simmer. Prepare dinner the sauce, partially lined for about 1 hour, or till the onions grow to be very tender and candy and the sauce thickens. Season once more with salt because the sauce nears completion, then set it apart for later.

When the dough has risen, preheat an oven to 410 levels F (210 C). Unfold chopped anchovies and chopped cheese evenly over the dough. Subsequent, unfold the tomato/onion sauce in a thick layer over all.

Bake the sfincione for 20 minutes. Take away it from the oven and decrease the temperature to 400 F (205 C). Prime the pizza with sprinkled bread crumbs, a beneficiant grating of cheese, and dried oregano. Bake an extra 10 minutes or till the cheese is melted and starting to get crispy.

Serve heat and contemporary for greatest outcomes, however sfincione can be scrumptious when chilly!

Buon appetito!

Need to evaluate this to a conventional, Neapolitan pizza? You will discover our recipe right here! If pan pizza is extra your type, do not miss out on making an attempt a “Pizza al Padellino” from Turin!